Duck in coriander pancakes with litchi and ginger

Duck in coriander pancakes with litchi and ginger

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  • 6
  • Easy
  • 20 minutes
  • 20 minutes
  • Chamonix Pinot Noir 2009


  • 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

Cooking Instructions

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.

Jacques Erasmus Recipe by: Jacques Erasmus
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