A DIY dinner that’ll become a firm family favourite.
Cook: 1 Hour 40 Mins
Serves: 4
Price: £1.95 per serving
Nutritional Information
Each 336g serving contains
Energy
8172kj
581kcal
8172kj
581kcal
29%
Fat
13.1g
13.1g
Med
19%
19%
Saturates
3g
3g
Low
15%
15%
Sugars
19.8g
19.8g
Med
22%
22%
Salt
2.45g
2.45g
High
41%
41%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2432kj/581kcal
Typical energy values per 100g:
2432kj/581kcal
Ingredients
1 tsp Asda Chinese 5 Spice
1 tsp Brown Sugar
½ tsp Sea Salt
2 Duck legs
2 medium Carrots, peeled and cut into matchsticks
1 tbsp Rice Vinegar
1 tsp Sesame Oil
¾ Cucumber
4 Spring Onions
150g Plum (or Hoisin) Sauce
350g plain Flour
1 tbsp light Oil, like Vegetable, or Sesame Oil
Method
1
Heat the oven to 180°C/160°C fan/gas 4. Rub together the Chinese 5 spice, ½ tsp of sugar and the salt with your fingers. Rub all over the duck legs and sit them on a wire rack over a roasting tin. Roast for 1½ hrs until golden, with crispy skin and tender meat.
2
For the pancakes, quarter fill the kettle and boil. Sift the flour into a mixing bowl with a good pinch of salt. Measure 225ml of boiling water and leave to cool for 1 min, then mix into the flour. Knead for 2–3 mins until smooth, then coat in a little oil. Return the dough to the bowl, cover and leave to rest for 30 mins.
3
Prepare the accompaniments. Put the carrots into a bowl with the vinegar, oil and remaining ½ tsp of sugar. Mix and leave to lightly pickle. Finely shred the cucumber and spring onions.
4
Divide the dough into 16 pieces and shape into round patty/burger shapes. Brush one piece of dough lightly with oil all over and sit a second on top. Repeat to stack all the dough in pairs.
5
Roll out the first pair as thinly as you can – the pancakes should be about 18cm in diameter. Heat a non-stick frying pan with a lid, over a low-medium heat. Add the pair of pancakes to the pan, keeping them stacked together, and cover with the lid. As soon as air pockets appear on top – between 20–45 secs – flip the pancakes over and re-cover. Cook the other side in the same way, just until air bubbles appear on the surface. You’re aiming for colourless, soft pancakes. If they’re developing brown spots, turn the heat down. While cooking one pair, roll out the next pair, then transfer cooked pancakes to a plate and cover with a clean tea towel to keep them soft. While warm, peel pancake pairs apart.
6
When the duck is ready, shred the meat and crispy skin off the bones using two forks. Discard the bones.
7
Serve the crispy duck with the pickled carrots, cucumber and spring onions, plum sauce and warm pancakes for rolling everything up.
8
Cook’s tip: For extra crispy skin, rub the duck legs with the spiced sugar-salt mix up to 24 hrs ahead of cooking. Leave in the fridge, uncovered, to allow the skin to dry out.