Honey duck with sweet damson sauce

2 servings

Ingredients

Quantity Ingredient
1 large Barbary duck; about 250-300g
2 tablespoons Clear honey
2 tablespoons Soy sauce
½ teaspoon Chinese five-spice powder
1 tablespoon Sunflower oil
450 grams Quartered; stoned damsons or
; plums
1 2 cm piece root ginger
½ teaspoon Ground cinnamon
150 millilitres White wine
3 tablespoons Light muscovado sugar
½ Fresh lime
Salt and pepper
80 packs Chinese-style pancakes
½ Cucumber
6 Salad onions
4 Radishes

Directions

FOR THE SAUCE

TO SERVE

1 Place the damsons in a small pan and grate in the ginger. Add the ground cinnamon, white wine and sugar. Boil and simmer gently for 10-15 minutes until the damsons are softened. 2 Remove the skin from the duck and halve it horizontally. Cut the flesh widthways into 1cm/ 1/2in wide strips.

3 Put the duck in a bowl with the honey, soy and five-spice powder and marinade for 5-10 minutes.

4 Cut the cucumber lengthways into 5mm wide batons. Shred the salad onions.

5 For the Radish Garnish: Cut a small cut around each radish to make petals and place in a small bowl of iced water to open up.

6 Heat the oil in a wok and stir-fry the duck on a high heat for 2-3 minutes until crisp and browned. Drain on kitchen paper.

7 Sieve the sauce into a bowl and squeeze in the lime juice. Add salt and pepper to taste. Remove the pancakes from the box and cook the packet in the microwave on power level 9 or on high for 30 seconds.

8 Spread the sauce onto three pancakes and arrange the cucumber sticks and shredded salad onion on top. Add a few strips of duck and roll up tightly.

Arrange the rolls joint-side down on a serving plate and garnish with the radish flowers.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.

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