Crispy five-spiced duck pancakes

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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

Cooking Instructions

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.

Discover more pancakes recipes here.