Seared duck with roasted plum relish and pancakes Recipe | Better Homes & Gardens Australia

Ingredients

• 1 tsp Szechuan peppercorns, lightly toasted
• 1 Tbsp sea-salt flakes, plus extra, to season
• ½ tsp ground white pepper, plus extra, to season
• 3 large duck breast fillets, skin on, at room temp
• 2 x 130g packets Chinese Peking duck wrappers
• 2 lebanese cucumbers, cut into thin batons
• 2–3 spring onions, bulb and green lengths chopped into thin coins
• ½ bunch coriander
• PLUM RELISH
• 8 blood plums, halved and cut into thirds, stones removed
• 5cm piece ginger, finely julienned
• 1 clove garlic, minced
• 80g brown sugar
• ½ Tbsp ground white pepper
• 40ml sherry vinegar or red wine vinegar
• 2 Tbsp hoisin sauce
• ½ Tbsp sea-salt flakes