Smoked Duck and Spring Onion Pancakes

Step by step

Method

1. 1

   Put the flour into a food processor with a pinch of salt, the eggs and milk. Blend until smooth. (Alternatively you can do this with a hand blender). It should look like thin cream. Pour into a jug and stir in the finely chopped spring onions.

2. 2

   Melt the butter in a small pan. Spoon a couple of tablespoons of it into the pancake batter and whisk it in. Keep the remaining butter in a small pot for greasing the pancake pan between pancakes. Cover the batter and leave to rest for 20 minutes.

3. 3

   Meanwhile, you can prepare the vegetables, placing each type in a separate bowl.

4. 4

   Once the batter has rested, heat a small non-stick frying pan to medium. Grease the pan with a little butter. Stir the batter then pour in enough batter to thinly cover the base of the pan. Quickly pour any excess liquid batter back into the jug. Cook for about half a minute, lifting the edge with a palette knife to see if it is browning. Turn over and cook on the other side for a few seconds only. Slide out of the pan onto a plate and cover with a square of greaseproof paper to stop the pancakes sticking together. Set the plate over a pan of simmering water, to keep warm whilst you make the rest. Cover the stack with foil.

5. 5

   Cut the smoked duck into thin strips and toss in the five-spice and pepper. Gently heat the sesame oil in a frying pan or a wok and add the duck. Stir-fry for a couple of minutes until heated through, then add the hoisin sauce. Continue to stir-fry for about 1 minute, until the duck is glistening and coated in sauce.

6. 6

   Pile the duck onto a warmed dish, serve with the bowls of prepared vegetables and the pile of pancakes. Now give a demonstration of how to fill your pancake - top a pancake with some duck, spring onions, red pepper and cucumber, then roll up and eat! Invite everyone to dig in, and watch those pancakes disappear!