slimmers’ duck pancakes

Fab idea, not sure if it’s too much effort!


  • Low-calorie cooking spray
  • Salt and freshly ground black pepper
  • 4 skinless duck breast fillets, cut into thin strips
  • 1 cucumber, halved, deseeded and cut into thin matchsticks
  • 6 spring onions, finely sliced lengthways

For the hoisin sauce:

  • Juice of 1 orange
  • 50ml vegetable stock
  • 2 garlic cloves, crushed
  • 1 tbsp finely grated fresh root ginger
  • 1 tbsp cider vinegar
  • 5 tbsp dark soy sauce
  • ½ tsp Chinese five-spice powder
  • 1 level tbsp sweet chilli sauce
  • ½ tsp dried red chilli flakes
  • 2 tbsp tomato purée

For the pancakes:

  • 8 large British lion eggs, beaten
  • 30g plain flour


  1. For the hoisin sauce, put all the ingredients in a small pan, place over a medium heat and bring to the boil. Turn the heat to very low, whisk and simmer for 3-5 minutes until thick and dark. Remove and set aside.
  2. Meanwhile, to make the pancakes, place the eggs in a large measuring jug and sift over the flour. Whisk until smooth and add a pinch of salt.
  3. Spray a 15cm pan with low-calorie cooking spray and place over a high heat. When hot, pour in an eighth of the batter, tilting the pan to spread. Cook for 1-2 minutes, or until lightly browned underneath. Flip over and cook for a further 1-2 minutes. Transfer to a lined baking sheet, cover with another sheet of baking paper and keep warm while you cook the rest.
  4. Spray a large pan or wok with low-calorie cooking spray and place
    over a high heat. Season the duck and stir-fry for 3-4 minutes, or until cooked through. Add the hoisin sauce and stir for about 1 minute
    until the duck is thickly coated. Transfer to a warmed dish.
  5. Serve the pancakes (2 per serving), dividing the duck between them
    and topping with the cucumber and spring onions. Roll or fold the
    pancakes before eating, if you like.
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