Try my delicious duck pancake rolls with a scrumptious plum sauce, a great twist on crispy Peking duck in pancakes.
- 4 large duck legs, trimmed, knuckle removed, you may need 8 if they are small
- 2 tsp table salt, level
- 2 tsp freshly milled black pepper
- 1 tsp fivespice
- 8 large ripe plums
- 2 tbsp plum jam
- 10 g chicken stock cube
- 300 ml water
- 5 star anise heads
- 1 tsp Chinese five spice, level
- 50 ml rice wine vinegar
- ½ large cucumber, sliced into thin sticks
- 6 spring onions, finely sliced
- 10 sprigs fresh coriander
- Chinese pancake wrappers
- five spice
- Pre-heat the oven to 180C gas 4.
- Mix together really well the salt, pepper and five-spice.
- Rub over the duck legs on both sides and leave for a couple of hours (best overnight).
- Heat an ovenproof frying pan; no oil.
- Pat the legs dry and add to the pan skin side down.
- Leave to brown for 5-6 minutes, then place in the preheated oven.
- Cook for 30 minutes.
- Meanwhile, place all the ingredients for the sauce into a saucepan and bring to a simmer and gently cook until the plums are cooked.
- Once cooked, remove the star anise heads and liquidise until you have a very smooth sauce and strain through a fine sieve, cool.
- Turn the duck legs over, and cook for a further 30 minutes, or until cooked but not overcooked.
- When cooked, remove and cover loosely with foil to rest for 30 minutes minimum; an hour is better.
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