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Duck Pancakes with Easy Plum Sauce

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 1 hour approx.
  • Difficulty: Moderate
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Duck Pancakes with Easy Plum Sauce

Try my delicious duck pancake rolls with a scrumptious plum sauce, a great twist on crispy Peking duck in pancakes.


  • 4 large duck legs, trimmed, knuckle removed, you may need 8 if they are small
  • 2 level tsp table salt
  • 2 tsp ground black pepper
  • 1 tsp five spice
  • For the Dipping Sauce
  • 8 large ripe plums
  • 2 tbsp plum jam
  • 1 x 10g chicken stock cube
  • 300mls water
  • 5 star anise heads
  • 1 level tsp Chinese five spice
  • 50mls red wine vinegar
  • To Serve
  • ½ large cucumber, sliced into thin sticks
  • 6 spring onions, finely sliced
  • 10 sprigs fresh coriander
  • Chinese pancake wrappers
  • 5 spice

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  • Pre-heat the oven to 180°C gas 4.
  • Mix the salt, pepper and five spice together well.
  • Rub over the duck legs both sides and leave for couple hours (best overnight)
  • Heat an ovenproof frying pan, with no oil.
  • Pat the legs dry and add to the pan skin side down.
  • Leave to brown for 5-6 minutes, then place in the pre-heated oven.
  • Cook for 30 minutes.
  • Meanwhile place all the ingredients for the sauce into a saucepan and bring to a simmer and gently cook until the plums are cooked.
  • Once cooked remove the star anise heads and liquidize until you have a very smooth sauce and strain through a fine sieve, cool.
  • Turn the duck legs over and cook for a further 30 minutes, or until cooked, but not overcooked.
  • When cooked remove, cover loosely with foil and rest for 30 minutes’ minimum, an hour is better.

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