Duck pancakes with a super quick plum sauce Recipe

Slow cooked duck meat served in a pancake with spring onion, cucumber and a home-made plum sauce.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Confit duck leg(s) : 3 whole
  • For the sauce
  • Plum(s) : 4 whole
  • Red chilli(s) : 1 whole
  • Chinese 5 spices : 4 g
  • Caster sugar : 75 g
  • For the garnish(es)
  • Spring onion(s) : 4 whole
  • Cucumber(s) : 0.5 whole
  • For the batter
  • Plain flour : 110 g
  • Whole egg(s) : 1 whole
  • Egg yolk(s) : 1 whole
  • Semi-skimmed milk : 280 ml
  • Sesame oil : 15 ml


  • ETAPE 1

    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 3 large pancakes and then use a pastry cutter to cut 18 rounds.

  • ETAPE 2

    For the filling: shred the duck. Julienne the cucumber. Finely slice the spring onions.

  • ETAPE 3

    To make the plum sauce: remove the seeds from the chilli and slice. Cut the plums in half and remove the stones. Puree in a food processor with the red chilli and the caster sugar. Taste and add more sugar if necessary.

  • ETAPE 4

    To serve: brush some plum sauce over each pancake and then add the shredded duck, spring onion and cucumber. Roll the pancake up and serve immediately.

Chef's tip

«Use ground cloves in this recipe. Serve these pancakes with some extra plum sauce for dipping.»

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