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Digital Subscriptions > Slimming World > March/April 2017 > Duck ‘pancakes’

Duck ‘pancakes’

Just four simple steps to your own Chinese restaurant-style duck…


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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About Slimming World

Take a step closer to the weight loss you want with the March/April issue of Slimming World magazine Featuring amazing real-life transformations, fabulous spring recipes, and expert advice on overcoming any hurdles holding you back from slimming success. Our 40+-page recipe collection means you don’t have to miss out on any of the dishes you love. Curry, kebabs, pizza, pasta, burgers, chips… nothing’s off the menu with our lighter versions of the nation’s takeaway faves. And you’ll fall head-over-heels for our heart-themed desserts – a dreamy end to a deliciously filling, slimming meal. Sometimes life knocks even our best-laid healthy-eating plans off course. Whether it’s stress, tiredness or just plain boredom, we show how you can identify your danger points and stay on track during tricky times. There are plenty of motivational real-life stories to inspire you, too. Meet cover star Jennifer, embracing an exciting new future after losing 9½st; married couple Andrew and Paula, who’ve lost a combined 14st 9lbs; and six more Slimming World members who are enjoying the health and wellbeing benefits of achieving their target weight. Plus: an exclusive seven-day menu plan; how to stop smoking and slim; and our pick of the season’s brightest styles – for your slimmest and best-ever spring!

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