Crisp Chinese pork belly
This mouth-watering pork belly dish with crispy crackling is great for entertaining and so easy to make. Serve with our four ingredient dipping sauce
Crispy duck pancakes
Serves 2
Easy
Prep:
Cook:
Don't call the Chinese takeaway for crispy duck with pancakes – our recipe is so easy to make and it's healthier, too. Serve with a classic plum sauce
Skip to ingredients
- ½ cucumbercut into thin matchsticks
- small bunch spring onionsshredded
For the duck
- 1 tbsp honey
- 1 tsp Chinese five-spice powder
- 2 duck breasts(about 170g each)
For the plum sauce
- 5 plumshalved and stoned
- 50ml agave syrup
- 1 tbsp soy sauce
- ½ tsp Chinese five-spice powder
For the pancakes
- 150g plain flour
- rapeseed oilfor brushing
Nutrition: Per serving
- kcal402
- fat18g
- saturates5g
- carbs44g
- sugars19g
- fibre3g
- protein13g
- salt0.9g
Method
step 1
The duck
Heat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.step 2
Plum sauce
While the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth.step 3
Pancakes
While the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.step 4
To serve
Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.
