Duck pancakes with pickled carrot salad

Duck Pancakes With Pickled Carrot Salad

Ingredients:

1/3 pound boneless duck breast
2 Hoisin sauce
10 Chinese pancakes, or similar
2 carrots
Bunch fresh coriander
1 red chilli pepper
3 Tbs rice vinegar
1 Tbs sugar
1 Tbs toasted sesame oil
Green onions and cucumber

Directions:

1. Use a vegetable peeler to create carrot ribbons then put them in a large bowl.

2. Finely chop most of the cilantro, keeping a few leaves to garnish.

3. Remove seeds and finely chop the chile pepper.

4. In a bowl, mix the chopped cilantro, chile, rice vinegar and sugar together then pour over the carrots and toss to combine.

5. Heat the sesame oil in a skillet, then add the duck and cook for 3-4 minutes. The meat should still be pink in the middle. Add the hoisin sauce, then remove from heat.

6. Heat the pancakes according to the pack instructions. Cut the green onions and cucumber into strips.

7. Season the carrots with salt and pepper then sprinkle with the reserved cilantro leaves. Serve carrots alongside the pancakes, duck, green onions and cucumber, with extra hoisin sauce on the side, if you like.

Serves 2 (doubles easily)