Ingredients
| 2 duck legs | |
| 1 teaspoon flaky salt | |
| 1 teaspoon five spice | |
| 1 tablespoon ginger, grated | |
| 2 tablespoons soy sauce | |
| 1 tablespoon honey | |
| 2 eggplants | |
| 1 tablespoon lemon juice | |
| 3 tablespoons sunflower or peanut oil | |
| 1⁄2 telegraph cucumber | |
| 8 spring onions, sliced | |
| 200g haloumi, cut into 16-20 slices | |
| 1⁄4 cup chopped cashew or peanuts | |
| plum sauce, pancakes, to serve | |
| PANCAKES | |
| 250g flour | |
| 250ml boiling water | |
| 2 tablespoons sesame oil |
This play on Peking duck may sound a little weird but trust me, it tastes delicious. This is a great option for a casual hands-on dinner when you have guests that include vegetarians. You can top your pancake with any combination of haloumi, duck and eggplant. Use bought pancakes and sauce if you prefer.
Instructions
| 1. | Heat the oven to 150°C. |
| 2. | Slash the skin of the duck legs, then rub with the salt and place on a baking tray. |
| 3. | In a large bowl combine the five spice, ginger, soy sauce and honey. |
| 4. | Smear half of the five spice mixture over the duck. |
| 5. | Cook the duck, skin side down, for 30 minutes, turn over and continue for 11⁄2 hours, covering with foil if necessary. |
| 6. | Half an hour before the duck is ready, cut the eggplants into thick batons and add to the remaining five spice mixture along with the lemon juice and 2 tablespoons of the oil and toss well. |
| 7. | Spread on another baking tray and cook for 30 minutes until tender. |
| 8. | Halve the cucumber lengthways and scoop out and discard the seeds. |
| 9. | Chop finely and combine in a bowl with the sliced spring onions. |
| 10. | Heat the remaining oil in a frying pan and cook the haloumi for about 3 minutes each side until golden. |
| 11. | Arrange on a platter with the eggplant. |
| 12. | Remove the meat and skin from the duck and arrange on a serving platter. |
| 13. | To assemble, top a pancake with your choice of haloumi, duck and eggplant, top with cucumber and spring onion and a drizzle of plum hoisin sauce. |
| 14. | PANCAKES |
| 15. | Sift the flour into a bowl and gradually add the water, mixing until you get a smooth dough. |
| 16. | Turn the dough onto a lightly floured surface and knead for 3 minutes. |
| 17. | Cover and let the dough rest for 30 minutes. |
| 18. | Working on a floured surface, divide the dough into 20 pieces and roll into balls. |
| 19. | Roll two balls out a little and brush one with sesame oil. |
| 20. | Top with the other flattened ball then press together. |
| 21. | Roll the double pancake out to a 15cm circle. |
| 22. | Repeat with remaining balls. |
| 23. | Heat a frying pan over a medium heat. |
| 24. | Cook the pancakes, one at a time, for 1-2 minutes each side until firm and just colouring. |
| 25. | Separate the two pancakes immediately and stack on a plate covered tightly with foil. |
| 26. | Keep warm in a warm oven to use immediately or refrigerate until needed and reheat in a steamer for a few minutes. |
Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Sara Black
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