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Crispy duck pancakes with plum sauce
Fruit and vegetables
1 head
garlic
3cm/1in fresh root
ginger
300g/10½oz
plums
, stones removed and cut in half
1 tsp very finely chopped fresh root
ginger
1
garlic
clove, crushed
½
cucumber
, julienned
½ mooli (
Chinese cabbage
), peeled, julienned and pickled in sugar and rice wine vinegar
4
spring onions
, trimmed and julienned
Cooking ingredients
1–2 tbsp Chinese
five-spice powder
coarse
sea salt
2
star anise
1 tbsp
coriander seeds
1 tsp
black peppercorns
1 tsp
pink peppercorns
1
bay leaf
2 tbsp
soy sauce
75g/2¾oz
caster sugar
5 tbsp wine
vinegar
, such as rice, cider or other
salt and freshly ground
black pepper
2 tbsp caster
sugar
50ml/2fl oz
rice vinegar
Dairy, eggs and chilled
640g/1lb 7oz
duck fat
, to cover
Meat, fish and poultry
2
duck
legs
Other
10 thin rice flour
pancakes
Back to recipe
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