Forget buying little kits from the supermarket to make duck pancakes, you can easily make your own. Originally I had planned to do a recipe for a whole duck, slow roasted. But duck legs are faster, less messy and have lush stringy flesh. You can buy the pancakes in Asian grocery stores, frozen, or just use small flour tortillas if you can’t get them.
Rub the duck skin with the combined ground spices, then brush the fleshy side with the soy sauce. Place the duck in a baking dish, skin-side up, cover with foil and
Shred the duck flesh and skin and serve on a platter with the pancakes, sauce, cucumbers and spring onion to roll up.
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