Duck pancakes with quick-pickled spring onions recipe | delicious. magazine
Savoury duck pancakes, filled with crunchy pickled spring onions, perfectly cooked duck and hoisin sauce - just like the ones you get from the takeaway.
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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