Coconut and Ginger Pancakes with Five-Spice Duck
Ingredients
2 x Luv-A-Duck fresh breasts
2 tsp Chinese five-spice powder
1 cup rice flour
1/2 cup plain flour
1/2 tsp salt
1 cup water
1 3/4 cups (14 fl oz) coconut milk
1 egg, beaten
2 tbsp grated palm sugar
1 tsp grated fresh ginger
1-2 tbsp peanut oil
1 cup fresh coriander leaves
hoisin sauce to serve
Products used
Method
- To make the pancakes sift the flour and 1/2 teaspoon of salt into a bowl.
- Make a well in the centre and stir in the coconut milk, water, egg, sugar and ginger.
- Whisk to form a smooth batter, the consistency of thin cream, if it's too thick add water to thin.
- Heat oil in a frying pan over moderate-high heat.
- Place 2-3 coriander leaves in the centre and drizzle 3 tablespoons of the batter over them to form pancake 10cm(4inches) in diameter.
- Cook until edges start to go crisp and golden. Turn and cook the other side.
- Repeat with the remaining batter.
- Score the fat side of the duck breasts with a sharp knife. Season with salt and pepper on both sides.
- Place duck breasts skin side down in hot pan (using no oil) for 3 minutes, turn and fry for 1 minute on the other side, then into oven at 190c for 10 minutes. Set aside to rest.
- Slice the duck breast meat into a bowl. Stir in the five-spice powder and coat duck with it.
- Place some of the duck mix along one end of each pancake and top with hoisin sauce.
- Roll up and serve.