Christmas 2018 - Classy Canapes in No Time! - Duck Pancakes

Duck Pancakes

By The Weekly  , ,

December 11, 2018

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Prep: 20 mins  Cook: 25 mins Makes: 24 pancakes

Ingredients

700 g can whole plums in natural juice

⅓ cup brown sugar

2 tbsps soy suace

1 tsp five-spice powder

½ tsp chilli powder

1 tbsp grated orange zest

500 g Chinese barbecued duck, meat removed, shredded

24 popiah skins (try Joo Chiat Popiah or Mr Popiah)

2 Japanese cucumbers, seeded, matchsticks

6 green onions, matchsticks

Directions

1Preheat oven to moderate, 180 C.

2Drain plums, reserving 1 tbsp juice. In a medium saucepan, bring combined plums, reserved juice, sugar, soy, five-spice and chilli to boil on medium. Reduce heat to low. Simmer 12 to 15 mins until reduced to 1½ cups. Stir in zest. Transfer to a bowl to cool.

3Place duck meat on an oven tray, cover with foil. Bake 15 mins until warmed through.

4Spread each popiah skin with 1 tbsp plum sauce (see Chef's Tip below). Top with duck, cucumber and onions. Roll up to enclose. Secure with skewers to serve.

CHEF'S TIP:

*Save time! Replace plum sauce with ready-made hoisin sauce. 

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