Crispy duck with pancakes

Don't call the Chinese takeaway for crispy duck with pancakes – our recipe is so easy to make and it's healthier, too. Serve with a classic plum sauce

  • Prep:10 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 402
  • fat 18g
  • saturates 5g
  • carbs 44g
  • sugars 19g
  • fibre 3g
  • protein 13g
  • salt 0.9g


  • ½ cucumber, cut into thin matchsticks
  • small bunch spring onions, shredded
  • 1 tbsp honey
  • 1 tsp Chinese five-spice powder
  • 2 duck breasts (about 170g each)
  • 5 plums, halved and stoned
  • 50ml agave syrup
  • 1 tbsp soy sauce
  • ½ tsp Chinese five-spice powder
  • 150g plain flour
  • rapeseed oil, for brushing


  1. The duckHeat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.

  2. SauceWhile the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth.

  3. PancakesWhile the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.

  4. To serveSpread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.

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