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More Asian Inspired Recipes
Sticky Marmalade Duck Breast
Adam D’Sylva’s Red Duck Curry with Steamed Rice
Duck Fried Rice
Cardamom and Saffron Pilaf
Duck Wontons in Chilli Oil Sauce
Asian Salad Dressing
Peking Duck Legs with Pickled Baby Cucumbers and Red Slaw
Vibrant Duck and Noodle Soup
4 cups Plain Four (all-purpose flour)
1 1/2 cups Boiling Water
1 tablespoon Sesame Oil
Any pancakes left over can be wrapped in foil and kept in the refrigerator for up to three days.
Coconut and Ginger Pancakes with Five-Spice Duck
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