Ingredients

Method

• 1 cup milk
• 1 egg
• 140 g flour, sifted
• 1/4 cup water
• 1 t baking powder
• 1 T canola oil
• Spring onions, chopped
• Coriander leaves
• 2 t five-spice powder
• 4 duck breasts
• Cucumber, to serve
• Pomegranate, to serve
• Sprouts, to serve
• Chopped chilli, to serve
• Plum sauce, to serve

Method

Ingredients

Whisk together the milk, egg, sifted flour, water and baking powder.

Place a non stick pan over a low heat and add the canola oil. When hot, add a spoonful of the batter and swirl to coat the base of the pan.

Scatter over a few chopped spring onions and some coriander leaves and fry gently for 1 minute, then flip and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter.

Rub five-spice powder onto the skins of the duck breasts (1/2 t per breast). Pan fry the breasts skin-side down over a high heat for 2 minutes, then reduce the heat and cook for 5 minutes more before turning and frying the reverse side for 5 minutes.

Remove from the heat and allow to rest before slicing.

Cook's note: Serve the pancakes with a cucumber, pomegranate and sprout salad, some chopped chilli and drizzle of plum sauce.

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