hoisin duck pancakes

Preparation time 20 minutes Cooking time 10 minutes 4 boneless duck breasts, about 200 each, skinned 2 teaspoons ground white pepper 2 garlic cloves, crushed cnoonne 1 teaspoon peeled and grated fresh root ginger 1/2 teaspoon Chinese five-spice powder 2 teaspoons sesame oil low-calorie cooking spray 100 ml hoisin sauce, plus extra for dipping 2 tablespoons sweet chilli sauc  8 spring onions, shredded 1/2 cucumber, halved, deseeded and cut into thin matchsticks 12 Chinese rice pancakes Cut the duck breasts into thin strips and place in a bowl Mix together the white pepper, garlic, ginger, five-spice powder and sesame oil in a small bowl.

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the duck and spices and stir-fry for about 3-4 minutes until the duck is just cooked through but still slightly pink in the centre, then add the hoisin sauce and sweet chilli sauce and cook, stirring, for 1-2 minutes until the duck is well coated with the sauce.

Transfer the duck to a warmed dish. Arrange the spring onions and cucumber in serving bowl.

Warm the pancakes according to the packet instructions, then serve for each person to top with some of the duck, spring onions and cucumber, roll up and eat straight away with extra hoisin sauce to dip into.

For warm Chinese duck pak choi salad, follow the recipe for Hoisin Duck Pancakes to cook the duck.

Spray a nonstick wok with low-calorie cooking spray and heat over a high heat. Add 2 teaspoons each of grated fresh root ginger and garlic, 1 finely chopped and deseeded red chilli and 300g(10 oz)roughly shredded pak choi and stir-fry for about 3-4 minutes until the pak choi has wilted. Stir in the cooked duck, toss to mix well and serve on warm plates.

qingquang

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