Inspired by classic Asian-style pancakes, this recipe brings together duck, mushrooms, and fresh toppings, all wrapped in soft homemade pancakes. The duck is rubbed with five-spice and left uncovered overnight so the skin dries out properly. This crucial step ensures the duck lands on the pan with a deeply golden, crisp skin and tender meat within. Recipe compliments of South African Mushroom Farmers’ Association.

Ingredients

For the pancakes

• 300 g flour
• Pinch sea salt
• 250 ml boiling water
• 3 tablespoons sesame oil

For the plum sauce

• 6 plums, halved and stoned
• ¼ cup brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon sherry vinegar

For the duck

• 4 medium duck breasts, skin on
• 2 teaspoons five-spice powder
• Pinch sea salt

For the five-spice mushrooms

• 250 g portabellini mushrooms, sliced
• 1 teaspoon five-spice powder
• Salt and black pepper, to taste

To serve

• 1 cucumber, cut into matchsticks
• 4 spring onions, julienned
• Fresh coriander
• Hoisin sauce

Method

1. The night before, rub the duck breasts on the flesh side with five-spice and salt. Place skin-side up on a rack over a tray and refrigerate uncovered overnight to marinate and dry out the skin.
2. For the pancakes, mix the flour and salt in a heatproof bowl. Pour in the boiling water and stir until a dough forms. Once cool enough to handle, knead until smooth. Cover and rest for 20 minutes.
3. Divide the dough into 18 small balls and keep covered. Working with two at a time, flatten into discs. Brush one disc with sesame oil, place the second disc on top and roll them together into a thin 20 cm pancake.
4. Heat a lightly oiled non-stick pan over medium-low heat. Cook each pancake until small air pockets form, then flip and cook until lightly golden. While still warm, gently separate the two layers. Keep covered with a cloth.
5. For the plum sauce, place all ingredients in a saucepan and bring to a simmer. Cook until the plums are soft and the sauce thickens. Blend until smooth and set aside.
6. For the duck, place the breasts skin-side down in a cold cast iron pan. Turn the heat to medium-high and allow the fat to render slowly, spooning off excess fat as it cooks. Cook until the skin is deeply golden and crisp, about 10 minutes.
7. Turn the duck and cook on the flesh side for about 3 minutes for medium. Rest for 10 minutes before slicing thinly.
8. In the same pan with a little duck fat, fry the mushrooms until golden. Season with five-spice, salt and pepper.
9. To assemble, serve the pancakes with sliced duck, mushrooms, cucumber, spring onions, plum sauce, hoisin and fresh coriander.