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Duck pancakes with pickled carrot salad

Name: Duck pancakes with pickled carrot salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2
Cuisine: Chinese recipes
Ingredients: 175g Gressingham duck mini fillets, from https://www.waitrose.com/ecom/products/gressingham-duck-breast-mini-fillets/558256-229869-229870Waitrose, or similar; 2 tbsp hoisin sauce; 10 https://www.waitrose.com/ecom/products/waitrose-chinese-10-chinese-inspired-pancakes/748538-106466-106467Waitrose Wafer Thin Soft Chinese Pancakes, or similar; 4 small or 2 medium carrots; Bunch fresh coriander; 1 red chilli; 3 tbsp rice vinegar; 1 tbsp caster sugar; 1 tbsp toasted sesame oil; Spring onions and cucumber

Published: 31 Dec 14
Updated: 18 Mar 24

Pick up duck breasts, hoisin sauce and Chinese pancakes for this shortcut supper recipe. A simple take on a popular Chinese dish.

Want to try making the real thing for Chinese New Year? Here’s our recipe for Chinese crispy duck.

Easy
December 2014

Test kitchen approved

Serves 2
Hands-on time 20 min

Pick up duck breasts, hoisin sauce and Chinese pancakes for this shortcut supper recipe. A simple take on a popular Chinese dish.

Want to try making the real thing for Chinese New Year? Here’s our recipe for Chinese crispy duck.

Nutrition: per serving

Calories: 439kcals
Fat: 14.9g (2.9g saturated)
Protein: 24.1g
Carbohydrates: 46.5g (20.2g sugars)
Fibre: 4.8g
Salt: 0.4g

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Ingredients

175g Gressingham duck mini fillets, from Waitrose, or similar
2 tbsp hoisin sauce
10 Waitrose Wafer Thin Soft Chinese Pancakes, or similar
4 small or 2 medium carrots
Bunch fresh coriander
1 red chilli
3 tbsp rice vinegar
1 tbsp caster sugar
1 tbsp toasted sesame oil
Spring onions and cucumber

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Method

Use a vegetable peeler to peel the carrots into ribbons; put them in a large bowl. Finely chop most of the coriander, keeping a few leaves to garnish. Deseed and finely chop the chilli. Mix the coriander, chilli, rice vinegar and caster sugar together in a bowl or jug, then pour over the carrots and toss.
Heat the sesame oil in a frying pan, then add the duck and fry for 3-4 minutes until the meat has some colour but is still pink in the middle. Add the hoisin sauce, then take off the heat.
Heat the pancakes according to the pack instructions. Shred the spring onions and cucumber.

Taste and season the carrots and sprinkle over the reserved coriander leaves, then serve with the pancakes, duck, spring onions and cucumber, with extra hoisin sauce on the side, if you like.