A savoury take on pancakes, perfect for dinner for Shrove Tuesday.
Ingredients
- ½ cooked duck, skin on
- 2 scallions, sliced thinly on the bias
- ½ red bell pepper, sliced thinly and placed into iced water for at least 20 mins
- 12 mange tout, sliced thinly and placed into iced water
- 1 cucumber, split in half lengthwise and de-seeded then sliced into julienne strips
- 1 small bowl of shredded iceberg lettuce
Method
- Pre-heat your oven to 190C.
- Place the half duck on a tinfoil lined baking tray and place into the oven for 25 minutes.
- For the last 5 minutes raise the temperature to 210C.
- When heated through, remove the duck and let it rest for 5 minutes.
- Using two forks, pull the meat from the bone then shred it with a knife.
- Make sure the crispy fat is well dispersed throughout the meat. Having the crispy fat in through the meat allows for maximum flavour.
- Open up the pancakes and place on a plate.
- Place into the microwave for 15 seconds then top with a warm damp kitchen cloth.
- Remove the water from all your accompaniments and place in the middle of the table.
- Place the hoisin sauce in a serving bowl with a teaspoon. Place the duck mixture in the middle of the table too.
To serve
- Spoon on a little hoisin and spread with the base of a teaspoon.
- Then add bits of each desired accompaniment and enjoy.