- 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
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.