Chinese Crispy Duck Pancakes

My CHINESE CRISPY DUCK PANCAKES are the perfect party appetizers for when you are entertaining guests, or even when you just feel like bringing a little finesse to your meal time. These delicious little bundles are so easy and fool proof you will love preparing them almost as much as you will love eating them. These Chinese 'two biters' will be sure to amaze your taste buds and excite even the most refined palate! 

INGREDIENTS

2 duck breasts

1 tablespoon Worcestershire sauce

2 tablespoons hoisin sauce

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

3 tablespoons honey

2 garlic cloves, crushed

1 1/2 teaspoons fresh ginger, grated

1/4 teaspoon Chinese five spice powder

3 spring onions, sliced in thirds and split down the center

1 cucumber, peeled, deseeded, sliced into thirds and again into match sticks

SAUCE

Remaining marinade

2 tablespoons of honey

2 tablespoons of hoisin

CREPES

1 cup plain flour

4 tablespoons corn flour

1/2 cup water

1/2 cup milk

4 eggs

2 tablespoons coconut oil

METHOD

1. In a medium bowl whisk together the Worcestershire sauce, hoisin, rice wine vinegar, soy sauce, honey, garlic, ginger and Chinese five spice. 

2. Add the duck breast and coat well with the marinade cover and refrigerate for at least 2 hours.

3. Preheat oven to 180 degrees C or 350 degrees F.

4. Combine flour, corn flour, water, milk, eggs half the coconut oil in a food processor. Process until the batter is nice and smooth. Pour into a jug. Cover and set aside for 15 minutes.

5. Heat a non-stick frying pan over medium heat. Add the remaining coconut oil.

6. Pour a tablespoonful of batter into frying pan. Spread to form a thin pancake, about 16cm in diameter. Cook for 2 minutes and then flip, allowing the pancake to cook for a further 1 minute. Transfer to a plate and repeat with the remaining batter. Cover the crepes with foil and set aside until needed.

7. Heat an ovenproof pan over high heat and add a little coconut oil. Place the duck breasts skin side down into the pan and sear for a few minutes until golden brown. Turn duck over and place in the oven for 25 minutes. 

8. Remove from the oven and set aside for 5 minutes to rest.

9. In the meantime, combine the remaining marinade, hoisin and honey in a small saucepan over low heat and stir to combine. Once hot, remove pan and transfer sauce to a serving bowl.

10. Slice duck in half down the center so that all of the skin is left on one side and there is one piece with no skin. Then cut the duck into 1cm thick slices across the breast. 

11. Place a little duck, cucumber, green onion and drizzle a little sauce into each crepe. Roll up, serve and enjoy! 

HAPPY COOKING FOODIES!!!