M&S recipe inspiration
Duck Pancakes
Mark presents his take on duck pancakes, a Chinese classic that's perfect for a special occasion, or indeed a Friday night!
Ingredients
- 4 whole duck legs
- 1-litre plain oil
- 1 tbsp Chinese 5 spice
- 1 tbsp coriander seeds
- 1 lime
- 5 tbsp Sea salt
- 2 tbsp Caster sugar
- 100ml plum sauce
- 1 cucumber
- 2 chilli
- 6 scallions
- 1 packet steamed duck pancakes
Method
- Begin by preparing the duck legs. Lay them out on a tray with the meat facing upwards. Sprinkle with the sea salt and sugar. Leave in the fridge for 2 hours to cure. Next, rinse them under cold water and pat dry
- Preheat the oven to 120c, place an oven proof casserole dish on the heat and add the plain oil. Add the duck legs into the oil and warm gently over a medium heat for 5 mins. Place a lid on the pot and transfer to the oven. Cook for 3 hours until the meat is soft
- Remove the pot from the oven and increase the heat to 200c
- Remove the duck legs from the oil and place on a roasting tray, place back in the oven and cook for 30mins until the skin is dark and crispy
- While that cooks, prepare the garnishes, finely slice the cucumber, chilli and scallions in a matchstick or “julienne” style
- Add the pancakes to a steamer to warm up
- Once the duck is crispy, remove from the oven. Lightly brush the skin with some plum sauce. Season it with salt, 5 spice, and coriander seeds. Grate some lime zest on top
- Serve the legs on a board to share with the veg, sauce and pancakes. Tear away the meat using a fork and assemble
