Serves 4 (Makes about 20 pancakes)
½ cup plain flour
2 tbsp cornflour
½ cup water
40g butter, melted
2 reserved duck breasts, sliced
6 spring onions, washed, trimmed
1 cucumber, trimmed, to serve
sesame seeds, to serve
1 Place flour, cornflour, water, eggs and half the butter in a food processor. Process until a smooth batter forms. Pour into a jug, cover and stand for 15 minutes.
2 Heat a non-stick frying pan over a medium heat. Brush with remaining melted butter. Pour tablespoonfuls of batter into pan, 2-3 at a time, spreading into a thin pancake approximately 10cm in diameter.
3 Cook for 2 minutes or until light golden. Turn and cook for a further minute. Transfer to a plate. Repeat with remaining batter.
4 Stack pancakes onto a large platter. Place duck onto a microwave-safe plate and cook, covered, until just heated through. Transfer to platter.
5 Heat reserved sauce in a microwave-safe bowl. Transfer to a serving bowl and place on platter with spring onion. Using a vegetable peeler, peel long strips of cucumber to form ribbons. Place into a bowl, sprinkle with sesame seeds and serve with duck platter.