Ingredients

Method

• 3 duck breasts, scored
• Maldon salt and freshly ground black pepper, to taste
• 3 T maple syrup
• 12 litchis, peeled and pitted
• 1 x 5 cm piece fresh ginger, thinly sliced
• Fresh coriander, to garnish
For the coriander pancakes:
• 140 g cake flour
• 1 t baking powder
• 2 t canola oil
• 1 free-range egg
• A pinch of salt
• Canola oil, for brushing
• 12 sprigs coriander
• 1 cup milk

Method

Ingredients

Season the duck breasts with Maldon salt and black pepper, then sear in a hot pan, skin-side down first, until just cooked but still pink and moist inside.

Transfer to a chopping board and allow to rest for a few minutes before cutting into thin slices and dressing with maple syrup.

Arrange a coriander pancake on each serving plate and top with slices of duck, roll up and serve with a few litchis, a scattering of ginger slivers and some fresh coriander leaves.

To make the coriander pancakes: In a mixing bowl, combine the flour, milk, baking powder, canola oil, egg and salt, then leave to rest for 15 minutes. Brush a hot crêpe pan with canola oil, then pour in a little of the pancake batter.

Scatter with a few coriander leaves, then cook for 2 minutes until the edges come away from the pan and bubbles form. Flip and cook for a further 2 minutes. Repeat, layering sheets of wax paper between the pancakes, until the batter is finished.