Duck pancakes with plum sauce


For the pancakes
For the plum sauce
  • 150ml/5½fl oz mirin

  • 150g/5½oz sugar

  • 1 tsp ground star anise

  • 1 tsp ground ginger

  • 400g/14oz canned plums, drained, stones removed

  • 400g/1lb confit de canard (available from delicatessens), shredded

For the dressing
  • 2 tbsp plum sauce, see above

  • 2 tbsp mirin

  • 2 tbsp groundnut oil

For the salad

Preparation method

  1. For the pancakes, mix the flour and salt together in a bowl. Slowly whisk in the eggs, milk, water and melted butter to form a smooth batter.

  2. Heat the oil in a frying pan over a high heat. Add a ladleful of the pancake mixture to the frying pan, swirl the pan so that the mixture is evenly distributed and fry for 1-2 minutes on each side, or until both sides of the pancake are golden-brown. Repeat with the rest of the mixture. Remove each pancake from the pan and place it onto a warm plate, separating each pancake with a sheet of baking paper. Keep covered.

  3. Meanwhile, to make the plum sauce, bring the mirin, sugar and spices to the boil in a saucepan. Boil for 4-5 minutes, or until the mixture resembles syrup.

  4. Remove the pan from the heat, add the plums and mix well. Using a stick blender, blend the mixture to a purée.

  5. For the dressing, mix all of the dressing ingredients together in a bowl until well combined.

  6. To serve, mix the duck with the remaining plum sauce and spoon some of the mixture onto each of the pancakes. Roll the pancakes up and place onto a serving platter. Mix the salad ingredients with the dressing and serve alongside the pancakes.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Makes 12-14 pancakes

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