Slow cooked duck meat served in a pancake with spring onion, cucumber and a homemade plum sauce.
Preheat the oven to 200'c.
For the pancakes: sift the flour and salt. Beat together the whole egg, the egg yolk and the milk. Make a well in the centre of the flour and add the egg/milk mixture. Pass the batter through a sieve and add the sesame oil.
Heat a frying pan and add a little oil. Cook large pancakes and then use a pastry cutter to cut 20 rounds.
For the duck: Roast the duck legs in the oven until the skin is crispy. Allow to cool and then shred the duck meat. Zest the orange and mix with the duck meat and the cinnamon powder.
To make the plum sauce: juice the orange. Blanch and refresh the chives.
Quarter the plums, remove the stones and place in a saucepan. Add the spices and the orange juice and cook until the plums are soft. Adjust the seasoning. Blitz in a blender until you have a fine puree.
To serve: cut the spring onions and the cucumber into fine julienne slices.
Brush some plum sauce over each pancake and then add some shredded duck, spring onion and cucumber. Roll the pancake up and tie with a chive.
These can be assembled 2-3 hours before serving.
«Use ground cloves in this recipe. Serve these pancakes with some extra plum sauce for dipping.»