Ingredients

Method

• 2 T five-spice powder
• Sea salt and freshly ground black pepper, to taste
• 2 duck breasts
• Savoy cabbage, sliced, for serving
• Fresh coriander leaves, for serving
For the cherry-and-fennel chutney:
• 15 cherries, halved and stoned
• ½ fennel bulb, sliced into 2 mm matchsticks
• 1 lemongrass stalk, bruised
• 1 dried red chilli
• 1 T honey
• Soya sauce, to taste
For the spiced pancakes:
• 60 g flour
• 1 free-range egg, separated
• 1 t sesame seeds
• 1 t five-spice powder
• Salt, a pinch
• 3/4 cup milk

Method

Ingredients

Sprinkle the five-spice powder, salt and pepper onto a chopping board. Roll the duck breasts in the spice and place into a resealable bag or an airtight container. Allow to cure for at least 1 hour, or overnight.

Once cured, place the duck breasts, skin-side down, into a cold pan. Increase the heat to medium. Cook for approximately 10–12 minutes, allowing the fat to render and the skin to brown. Turn and cook for a further 8 minutes, depending on the thickness of the meat. Allow to rest.

To make the cherry-and-fennel chutney, place the cherries, fennel, lemongrass, chilli and honey into a saucepan. Add about 1 cm water and cook over a medium heat until soft but not mushy, about 6–8 minutes. Add the soya sauce and set aside.

To make the pancakes, mix the flour, milk, egg yolk, sesame seeds, five-spice powder and salt. Beat the egg white until fluffy and fold into the mixture. Heat a pan over a medium heat and ladle in some pancake batter. Cook until bubbles form, then turn and cook the other side. Repeat with the remaining batter.

To serve, spread a little chutney onto each pancake, top with slices of duck, sliced Savoy cabbage and coriander leaves.

Discover more pancakes recipes here.