Shredded crispy “wild” duck pancakes recipe
Fancy a savoury pancakes for Shrove Tuesday? Try this crispy wild duck pancakes recipe
Sesame seed oil (or any oil that’s handy)
Chinese five spice powder
A large pan of water
Wok (or frying pan)
Skin the duck breast and fillet the meat. Wash the meat under a tap to remove any blood.
Poach the breasts in a pan of water until the meat is tender. After the meat has started to flake, remove it from the heat and allow it to cool to make shredding easier. I shred the meat by rubbing it between my fingers so that I can feel and remove any unwanted shot or sinew.
After the meat is shredded, get the wok hot and add a drop of oil to coat the pan. I leave the hob on full power to help me get the duck crispy. Once the wok is hot, drop the shredded duck in and keep it stirring. Add the soy sauce, garlic powder, pepper and Chinese five spice to taste. Once the duck is crispy, remove from the heat.
Serve it with pancakes, hoisin sauce, spring onion and cucumber to make your own crispy wild duck pancake.