Crispy duck pancakes with spring onion

4 x The Co-operative duck breasts
200g (7oz) plain flour
10ml (2 tsp) soy sauce
60ml (4 tbsp) hoisin sauce
½ cucumber
8 spring onions
15ml (1 tbsp)  vegetable oil

Preheat oven to 200°C, 400°F, gas mark 6. Prick the duck breasts with a fork to allow the fat to escape. Rub the soy sauce into the skin, then place on a wire rack over a roasting tin and cook for 25–30 minutes until golden and cooked through.

For the pancakes, sieve the flour into a bowl. Pour in 150ml(5 fl oz) boiling water, and mix to a firm, smooth dough. Divide into 12 pieces, roll into balls and then flatten. Take one pancake, brush lightly with oil, top with a second pancake to make a sandwich, then roll out to make a 15cm (6in) circle. Repeat with the others.

Heat a non-stick pan over a moderate heat. When hot, cook the pancakes one at a time, turning over once. Cool a little and peel apart. Lightly cook the other side, then keep warm.

Cut the cucumber and spring onions into thin strips, and place in a serving bowl. Spoon the hoisin sauce into another bowl.

Slice the duck breasts into thin strips. Serve the pancakes by spreading first with hoisin sauce, then a few strips of spring onion and cucumber. Add a couple of strips of duck and fold the pancake over.

nutritional values (approx. per serving)

calories	fat	sat fat	sugars	salt
370	11.1g	2.5g	6.5g	0.0g

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