Recipe Sections
20
2 x Luv-a-Duck Chinese 1/2 Ducks (remove skin and shred flesh and skin)
2 tsp Chinese five-spice powder
1 cup rice flour
1 3/4 cups (14 fl oz) coconut milk
1 duck egg, beaten
1 tblsp grated palm sugar
1 tsp grated fresh ginger
1-2 tblsp peanut oil
1 cup fresh coriander leaves
hoisin sauce to serve
Place duck skin on a baking tray and grill for 1 - 2 minutes until crisp.
Place in a bowl.
Add shredded duck meat and any meat juices. Stir in the five-spice powder.
Make the pancakes by sifting the rice 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.
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.
Place some of the duck mix along one end of each pancake and top with hoisin sauce. Roll up and serve.