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Ingredientes
- 1 lrg Barbary duck, about 250-300g
- 2 Tbsp. Clear honey
- 2 Tbsp. Soy sauce
- 1/2 tsp Chinese five-spice pwdr
- 1 Tbsp. Sunflower oil
- 450 gm Quartered, stoned damsons or possibly plums
- 1 x 2 cm piece root ginger
- 1/2 tsp Grnd cinnamon
- 150 ml White wine
- 3 Tbsp. Light muscovado sugar
- 1/2 x Fresh lime Salt and pepper
- 80 pkt Chinese-style pancakes
- 1/2 x Cucumber
- 6 x Salad onions
- 4 x Radishes
Direcciones
- 1 Place the damsons in a small pan and grate in the ginger. Add in the grnd cinnamon, white wine and sugar. Boil and simmer gently for 10-15 min till 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 pwdr and marinade for 5-10 min.
- 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 min till crisp and browned. Drain on kitchen paper.
- 7 Sieve the sauce into a bowl and squeeze in the lime juice. Add in salt and pepper to taste. Remove the pancakes from the box and cook the packet in the microwave on power level 9 or possibly on high for 30 seconds.
- 8 Spread the sauce onto three pancakes and arrange the cucumber sticks and shredded salad onion on top. Add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 2 servings | |
| Calories 203 | |
| Calories from Fat 61 | 30% |
| Total Fat 6.9g | 9% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 911mg | 38% |
| Potassium 200mg | 6% |
| Total Carbs 22.51g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 18.81g | 13% |
| Protein 1.45g | 2% |
