6
Easy
20 minutes
20 minutes
Season the duck breasts with Maldon salt and black pepper, then sear in a hot pan, skin-side down first, until just cooked but still pink and moist inside.
Transfer to a chopping board and allow to rest for a few minutes before cutting into thin slices and dressing with maple syrup.
Arrange a coriander pancake on each serving plate and top with slices of duck, roll up and serve with a few litchis, a scattering of ginger slivers and some fresh coriander leaves.
To make the coriander pancakes: In a mixing bowl, combine the flour, milk, baking powder, canola oil, egg and salt, then leave to rest for 15 minutes. Brush a hot crêpe pan with canola oil, then pour in a little of the pancake batter.
Scatter with a few coriander leaves, then cook for 2 minutes until the edges come away from the pan and bubbles form. Flip and cook for a further 2 minutes. Repeat, layering sheets of wax paper between the pancakes, until the batter is finished.
