Duck Pancakes with Hoisin Sauce

SERVES 4

4 confit duck legs (I use Gressingham Bistro)

1 cucumber

6 spring onions (scallions)

12–16 Chinese pancakes (shop-bought)

HOISIN SAUCE

½ tsp Chinese five spice powder

3 tbsp Doenjang soybean paste (Korean miso; found in Asian supermarkets or online)

5 Medjool dates, pitted

20g / 2 tbsp sultanas (golden raisins)

1 clove garlic, peeled

4 tbsp water

2 tbsp light soy sauce

1 tbsp red wine vinegar

1 tsp sesame oil

20g / generous 1 tbsp coconut sugar

pinch of sea salt

Preheat the oven to 200°C / 400°F / gas mark 6.

Place the duck legs on a baking tray (pan) and cook according to the packet instructions.

Cut the cucumber into matchsticks and do the same with the spring onions (scallions).

Add all the sauce ingredients to a food processor or blender and blitz until very smooth. The dates may take a while to break down, but persevere.

When the duck is roasted and ready, transfer to a board and shred, using 2 forks.

Serve the shredded duck with the pancakes, cucumber, spring onions and hoisin sauce.