WHAT YOU NEED:
Serves 2 as a main or 4 as a starter
1 pack Silver Hill Crispy Duck and Pancakes
Juice and zest of ½ orange
For the slaw
100g shredded red cabbage
100g shredded carrots
3 tbsp rice vinegar
1 tsp sesame oil
2 tsp honey
For a dipping sauce
2 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
2 tsp honey
Grating of fresh ginger
1 tbsp sesame seeds
Red chilli, thinly sliced
2 spring onions, thinly sliced in lengths, to serve
½ cucumber, deseeded and thinly sliced into lengths
Coriander sprigs, to garnish
Toasted sesame seeds, to garnish
HOW TO:
Preheat the oven to 200°C/180°C/gas 6.
Remove the packaging and place the duck on lined baking tray.
Sprinkle orange zest and juice over the top and cook for 30 minutes until piping hot.
To make the slaw, combine the shredded red cabbage and carrots in a bowl.
Add the rice vinegar, sesame oil and honey into a small bowl and stir well.
Pour over the vegetables and mix well.
To prepare the dipping sauce, place all the ingredients into a bowl and mix well, set aside.
To serve, warm the pancakes in the steamer for 4 minutes or in the microwave for 20 to 30 seconds.
When the duck is ready, remove the skin and shred the meat.
Serve the shredded duck on the warm pancakes, topped with some hoisin sauce, sliced spring onions, cucumber and the slaw. Sprinkle over toasted sesame seeds and coriander leaves and serve with the dipping sauce on the side.
