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9 MIN READ TIME

Duck ‘pancakes’

EVERYDAY EASY

Serves 4

FREEZEABLE (duck only)

Ready in about 1 hour


2 level tbsp hoisin sauce

8 tbsp oyster sauce

2 tbsp tomato pure

2 tbsp light soy sauce

4 skinless and boneless duck breast fillets, visible fat removed, cut into very thin strips

1 tbsp Chinese five-spice powder

6 spring onions, finely shredded

1 cucumber, halved, deseeded and cut into matchsticks

Pak choi, steamed, to serve


For the pancakes:

10 large eggs, beaten

Low-calorie cooking spray

1 In a bowl, mix together the hoisin sauce, oyster sauce, tomato pure and soy sauce, then set aside.

2 For the pancakes, beat the eggs in a measuring jug and season. Spray a 15cm, non-stick frying pan with low-calorie cooking spray and place over a high heat. When hot, pour in an eighth of the batter and swirl to cover the base. Cook for 1-2 minutes, or until lightly browned underneath. Flip over and cook for a further 1-2 minutes. Remove from the pan and place on baking paper. Repeat to make 7 more, sliding baking paper in between each one. Keep warm in a low oven.

3 Toss the duck in the five-spice powder and season. Spray a large, non-stick frying pan or wok with low-calorie cooking spray and place over a high heat. Stir-fry the duck for 5-6 minutes, or until cooked through. Add 4 tbsp of the hoisin sauce mixture and cook for a further minute to coat the duck slices with the sauce.

4 Arrange the duck, spring onions and cucumber in separate serving dishes. Spread each pancake with an eighth of the remaining hoisin sauce mixture, then divide over the duck. Top with spring onions and cucumber, roll up and serve 2 per person with the steamed pak choi.

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Slimming World
March/April 2017
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