Duck in coriander pancakes with litchi and ginger

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

Ingredients

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.