Peking duck pancakes

INGREDIENTS

200g pre-cooked duck breast, skin discarded

hoisin sauce, for spreading and dipping

1/4 iceberg lettuce, shredded

1 lebanese cucumber, cut into long, thin strips

1 cup coriander leaves

PANCAKES

1 egg

250ml milk

pinch salt

150g plain flour

1 tablespoon snipped chives

30g butter, melted

METHOD

To make the batter, lightly whisk the egg, milk and salt together in a bowl. Whisk in the flour, a little at a time, until the batter is the consistency of thin custard. Leave to rest for 30 minutes. Strain the batter, if there are any lumps. Stir through the chives.

Heat a small, heavy-based frying pan over medium heat. Brush the pan with the butter and pour in just enough batter to form a 10 cm pancake. Cook for 1–2 minutes or until golden, then flip over and cook the other side until golden. Remove from the pan and repeat with the remaining batter.

Preheat the oven to 180°C. Place the duck on a baking tray and bake for 8–10 minutes or until just heated through. Remove and thinly slice.

To serve, gently warm the pancakes in the oven. Lay the pancakes on a surface and spread with a little hoisin sauce. Place 1–2 slices of duck, some lettuce, cucumber and coriander leaves in the centre of each pancake and roll up. Serve with extra hoisin sauce for dipping.

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