Sticky Spiced Duck Pancakes

In China, the duck is celebrated as a symbol of fidelity and healthy life. This recipe makes a great sharing dish, so is perfect for entertaining.

by Kikkoman

Ingredients
Method

Ingredients

- 2 Gressingham's duck breast
- 1 tsp Chinese five spice
- 4 Tbs Teriyaki sauce
- 1 Tbs Brown sugar
- 2 tsp Lemon juice
- 0.5 tsp Ground ginger
- 16 Chinese pancakes
- 0.5 Cucumber
- 8 Spring onions

Method

1

Dry fry the duck breasts in a heavy pan for 10 minutes, turning them over once or twice so they brown evenly.

2

Mix together the five spice powder, teriyaki honey and garlic sauce, brown sugar, lemon juice and ginger. Drain the fat from the pan and turn the duck breasts skin side up. Spoon the glaze over the skin.

3

Heat the grill, slide the pan under and cook until the duck skin caramelises. Set aside for 5 minutes before slicing thinly.

4

To serve, warm the pancakes. Arrange the duck on a serving platter with the cucumber and spring onions.

5

Spoon a little hoi sin sauce on each pancake, top with the duck, cucumber and spring onions, roll up and enjoy!

Comments & Ratings

More Gressingham recipes

	2	Gressingham's Duck Breast
	1 tsp	Chinese Five Spice
	4 Tbs	Teriyaki Sauce
	1 Tbs	Brown Sugar
	2 tsp	Lemon Juice
	0.5 tsp	Ground Ginger
	16	Chinese Pancakes
	0.5	Cucumber
	8	Spring Onions

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Sticky Spiced Duck Pancakes

Ingredients

Method

1

2

3

4

5

Comments & Ratings