Stashcook | Duck pancakes with quick-pickled spring onions
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stashcook.com.
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
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