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Gluten Free Hoisin Duck Pancakes
Chinese has to be the best take out food, but it is just as fun and simple to make at home too. Duck is a popular classic and served with gorgeous Chinese style mixed vegetables or salad and amazing gluten free crepe style pancakes, this is a treat the whole family can enjoy as a Saturday fakeaway.
Hoisin Sauce 1/2 orange, juice only 2tsp brown sugar 30ml veg stock 1 garlic clove crushed 1/2 tbsp ginger, finely chopped 3tbsp tamari sauce 1/4tsp chinese five spice 1/2tbsp cyder vinegar 1/4 crushed chillies 2tbsp tomato puree
Pancake Filling 2 duck breasts 1/4 cucumber 4 spring onions
Preparation Time: 15 Mins
Cooking Time: 25 Mins
This recipe makes 2 servings
Method
1. In a jug whisk together all the pancake ingredients. Oil a frying pan (I use a 24 inch pan) and pour in enough mix to lightly coat the pan (so much so you should get 6 pancakes from the mix, they should be very, very thin), fry for just a few seconds on each side, remove from pan and repeat until you have made 6 pancakes. Keep pancakes warm until ready to serve.
2. To make the hoisin sauce mix together all ingredients in a pan, bring the sauce to the boil and simmer for 5 mins.
3. While the sauce in simmering, slice the duck into thin strips and fry for 2-3 mins on each side until cooked, pour the sauce over the top and make sure the duck is well covered.
4. Slice the spring onions and cucumber into thin strips lengthways, set onto plates along with the pancakes and duck, pour over any remaining sauce and serve.
NB: If you don't want to make the hoisin sauce you could buy a gluten free one and use 1-2tbsp. If you wish to serve with egg fried rice, cook and cool about 100g of rice (ideally leave in the fridge overnight), crack 2 eggs into a frying pan, scramble as they cook, add in the rice and about 1tbsp tamari sauce, mix well and make sure to heat through fully.