Crispy Duck Pancakes

Learning how to make crispy duck pancakes is not as hard as you think. Confit duck legs and aromatic spices are served with thin pancakes or crepes.

INGREDIENTS

4 Confit Duck Legs
12 ready-made Chinese pancakes, or make your own crepes
½ cucumber, deseeded and cut into julienne strips about 2" long
4 stalks spring onions, each cut into 3 short batons, then each of those sliced into 4 lengthways to create thin curly strips
6-9 tbsp Hoisin sauce
For the crèpe mix:
300g plain flour
2 large eggs
650ml milk
75g unsalted butter, melted

If making your own crepes, whisk the flour with the eggs, then add milk gradually to create a smooth batter, incorporating the butter last.
Set aside to rest in the fridge for 20 minutes.
Meanwhile, take Confit Duck Legs out of packaging and heat in oven at 200°C/ Fan180°C/Gas 6 for 20 minutes, or until the meat is heated through and the skin is crispy.
Remove from oven and set aside to rest for 5 minutes
Heat your crepe-pan on the hob, wiping or spraying it with a little oil.
Give your pancake batter one last whisk, then add enough to coat the full surface of your pan, tilting to swirl it around.
Cook each pancake till coloured, flipping to cook the other side and transferring the cooked pancakes to a warmed plate.
Meanwhile, wiggle the bones out of the duck legs and chop and shred the meat and skin, tossing with a spoonful of the fat or juices from the tray.
Spread a line of Hoisin sauce across each crepe or pancake, then top with shredded duck, cucumber and spring onion, and roll it all up. Eat with your hands with glee!
Remember to hold onto the fat from the packet of Confit Duck Legs. It’s premium duck fat, already seasoned and full of flavour! Kept in an airtight container, it can be stored for up to 3 days in the fridge. Use it to make fantastic roast potatoes and gorgeous sautéed food.

TOTAL: £0