Perfectly cooked duck breasts will have moist juicy meat, with a deliciously rich and crunchy skin. Serve with homemade pancakes, cucumber ribbons and spring onions for a finger licking feast.
Duck Pancake Recipe
Serves 4 (Makes about 20 pancakes)
Ingredients:
½ cup plain flour
2 tbsp cornflour
2 eggs
40g butter, melted
2 reserved duck breasts, sliced
reserved sticky chilli caramel sauce
6 spring onions, washed, trimmed
1 cucumber, trimmed, to serve
sesame seeds, to serve
Method:
To make the pancakes, place flour, cornflour, ½ cup water, eggs an half the butter in a food processor. Process until a smooth batter forms. Pour into a jug, cover and stand for 15 minutes.
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.
Cook for 2 minutes or until light golden. Turn and cook for a further minute. Transfer to a plate. Repeat with remaining batter.
Stack pancakes onto a large platter. Place duck onto a microwave-safe plate and cook, covered, until just heated through. Transfer to platter.
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.