Main Meals

Crispy five-spiced duck pancakes

15 minutes
20 minutes
Wine/Spirit Pairing
Creation Pinot Noir

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  • 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

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.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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