About the Recipe
Finger licking goodness! for best results I use a bamboo steamer. You can find them at any Asian super market and are really handy to have on hand in the kitchen.
2 mallard legs
2 mallard breasts
450g duck fat
½ tsp sesame seed oil
1 Tbsp sweet soy sauce (GF optional)
1 cup flour (GF optional)
1 cup milk
2 pinches salt
1 Tbsp cranberry and prune BBQ sauce
1 spring onion, sliced
¼ cucumber, sliced
1 tsp tamari roasted sunflower seeds
In a bamboo (or conventional) steamer, place the duck legs on to the bottom shelf and the breasts on the top shelf. Steam the duck for 1 hour. Don’t forget to top up the water as it evaporates.
Into a deep hot frying pan, add your duck fat. Once the fat has reached frying temperature (180degC), carefully place the duck legs and breasts into the frying pan using tongs. Deep fry for 10 minutes. Carefully remove the duck from the hot fat, placing it into a bowl. Lightly drizzle sesame seed oil and sweet soy sauce over the duck. Once cooled, shred the meat off the legs and breasts using two forks, being mindful to avoid sharp leg bones.
To make the pancakes, whisk egg, flour and milk together for 5-10 minutes to get as much air into the mixture as possible. If needed, add extra milk one tablespoon at a time until a silky, runny consistency is achieved. Add salt to finish the batter. In a warm frying pan, melt a knob of butter and add 3 Tbsp of the pancake batter to make 1 pancake. Use the back of the spoon to form a pancake shape. Cook for 3 minutes on both sides.
To assemble the pancake: spread BBQ sauce over the base, place spring onions, cucumber and sunflower seeds in the centre. Place the deep fried duck on top with a drizzle more BBQ sauce.
Fold pancake and place into mouth.