Crispy Duck Pancakes

Serves: 6

Edit

Update

Cancel

Total Time: 165

Prep Time: 30

Cook Time: 135

• 2.3 kilogram(s) (5lb) fresh, oven-ready duckling (see Cook's Tips)
• 2  bay leaves
• 5 ml (1 level tsp) salt
• 10  black peppercorns
• 350 gram(s) onions
• 2  garlic cloves
• 2  red chillies
• 2.5cm (1in) piece fresh root ginger
• 75 gram(s) butter
• 2  red peppers
• 175 gram(s) cucumber
• 4  spring onions
• 100 ml hoisin sauce
• 45 ml (3tbsp) teriyaki sauce
• 90 ml (6 level tbsp) chopped fresh coriander
• 18  sheets filo pastry, about 225g
• 1  egg, beaten
• Oil for deep-frying
• Deep-fried spring onions and red chillies to garnish

Method

1. Place the duck, bay leaves, salt and peppercorns in a large saucepan with cold water to cover. Bring to the boil, cover and simmer for 2hr. Drain off the resulting stock and cool. Strip the meat from the duck, discarding the skin and bones. Cut the flesh into long strips.
2. Finely slice the onions and garlic; de-seed and finely slice the chillies; finely chop the ginger. Heat 25g (1oz) butter in a medium-sized saucepan and cook the onions, garlic, chillies and ginger over a low heat for 30min or until soft and golden, then cool slightly.
3. Cook the peppers under a hot grill for about 10-15min or until the skin is well blackened. Set aside to cool, then skin, discard the seeds and slice into strips. Remove the seeds from the cucumber. Cut the cucumber and spring onions into 5cm (2in) fine matchsticks.
4. Mix the duck meat together with the cooked onion mixture, hoisin sauce, teriyaki sauce and chopped coriander.
5. Melt the remaining butter. Lay a sheet of filo pastry on a worksurface and brush lightly with melted butter; repeat with two more sheets of filo pastry. Cut the filo into squares measuring about 15cm x 15cm (6in x 6in). Complete the same process with the remaining filo pastry. Cover the pastry with a damp tea-towel or clingfilm as you work to prevent it drying out.
6. Lay a few red pepper strips (see Cook's Tips) diagonally across the centre of each square, top with a little duck mixture, then with spring onions and cucumber. Lightly brush two opposite corners of pastry with beaten egg, then roll up into a cigar shape. Set aside and continue until filling mixture and filo pastry are used up.
7. Heat the oil in a deep-fat fryer or large saucepan to 160°C (140°C fan) or until a cube of bread begins to sizzle. Deep-fry each parcel for 3-4min or until golden (see Cook's Tips). Serve pancakes immediately, allowing two per person, garnished with deep-fried spring onions and red chillies and accompanied by a small bowl of sweet chilli sauce for dipping.
8. SERVE WITH... Sweet chilli sauce
9. PREPARE AHEAD Cook the duck up to two days ahead. Cool in the liquid and refrigerate. Complete steps 1, 2, 3 and 4 up to 6hr in advance. Complete steps 5 and 6, 1hr before cooking. . TO SERVE Complete step 7. COOK'S TIPS You can substitute 2kg (4?lb) duck legs or four 200g (7oz) duck breast fillets. Simmer gently for 1hr or until they are cooked through. If the red peppers are very juicy, drain them thoroughly on absorbent kitchen paper before laying them on the pastry. To cook in the oven, place the pancakes on a well greased baking sheet and cook at 200°C (400°F) mark 6 for 20-25min.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!