duck pancakes with quick pickled spring onions

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Duck pancakes with quick-pickled spring onions

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

These savoury pancakes, filled with crunchy pickled spring onions, perfectly cooked duck and hoisin sauce, are all the right levels of sweet, salty, tangy and crunchy.

Ingredients

2 x 180g free-range duck breasts

4 large Chinese lettuce leaves

Hoisin sauce to serve

For the quick-pickled spring onions

75ml rice vinegar (or cider vinegar)

50g caster sugar

4 spring onions, finely shredded

¼ cucumber, finely shredded

50g beansprouts

For the pancakes

160ml milk

2 large free-range eggs

80g rice flour

4 spring onions, very finely chopped

½ tsp toasted sesame oil

Sunflower oil for frying

Directions

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Duck pancakes with quick-pickled spring onions

Ingredients

Directions

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