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Duck and veg pancakes

Sweet and Sticky Duck and Vegetable Pancakes

BY Illanique Van Aswegen

It’s so easy to pick up a few Asian marinades and sauces at your local supermarket and instantly add loads of fresh flavour to your cooking.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 15 mins
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2 tsp (10 ml) olive oil
1 spring onion, finely chopped
600 g duck breast or thighs, thinly sliced
1 ½ tsp (7.5 ml) crushed garlic
½ tsp (2.5 ml) chilli paste
⅓ C (80 ml) ready-made plum sauce
1 Tbsp (15 ml) sesame seeds
1 ½ tsp (7.5 ml) honey
1 bag of Findus Wok Chinese
12 mini Chinese pancakes
micro herbs, to serve (optional)

Heat a wok until hot. Add the oil, spring onion and duck meat. Fry for 5-6 minutes. Stir in the garlic, chilli paste, plum sauce, sesame seeds and honey and fry for another 2-3 minutes. The sauce will start to thicken up
Add the Findus Wok Chinese and stir-fry for another 2 minutes. You want the veggies to retain their crispness without going limp. Season to taste.
Heat a medium-sized frying pan and gently warm up the pancakes by toasting them in the pan on both sides.
Serve 3 pancakes per person, topped with the duck and vegetable stir-fry mixture. Scatter with micro herbs on top and serve.

Tip: You can find Chinese pancakes at any authentic Chinese supermarket, or if you prefer and have some spare time, then simply use your favourite pancake recipe and bake off mini pancakes in a small pan.