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
- 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.
- 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.
- 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.
- 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.
- 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.