Recipe Sections
20
2 x Luv-a-Duck fresh breasts
2 tsp Chinese five-spice powder
Salt and Pepper, to season
1 cup rice flour
1/2 cup plain flour
1/4 tsp Salt
1 3/4 cups (14 fl oz) coconut milk
1 duck egg, beaten
1 tbsp grated palm sugar
1 tsp grated fresh ginger
1-2 tbsp peanut oil
1 cup fresh coriander leaves
Hoisin sauce to serve
1) Score the fat side of the duck breasts with a sharp knife. Rub with the five-spice powder and sprinkle with salt and pepper on both sides.
2) 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.
3) Make the pancakes by sifting the rice flour, plain flour, and 1/4 teaspoon of salt into a bowl. Make a well in the centre and stir in the coconut milk, egg, sugar and ginger. Whisk to form a smooth batter. If batter consistency is not smooth enough, simply add a little water to the mix.
4) Heat the oil in a frying pan over moderate-high heat. Place 2 - 3 coriander leaves in the centre and drizzle 2 tablespoons of the batter over them to form a pancake 10cm (4inches) in diameter. Cook until the edges start to go crisp. Turn and cook the other side. Repeat with the remaining batter.
5) Slice the duck breasts thinly on the angle and place a few slices along one end of each pancake and top with hoisin sauce. Roll up and serve.