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