- 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
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.