Asian-style Duck Pancakes with Crunchy Coleslaw
Warm slices of crispy duck piled into pancakes and topped with a deliciously crunchy coleslaw made with red cabbage and pak-choi, which are both on our list of nutritious Future 50 ingredients. These pancakes are made with duck breasts, but you can use leftover roast duck instead.
Feeds
4Person
Preparation time
55Min.
easy
Ingredients
- 2 deboned duck breasts, skin on
- salt and ground black pepper
- For the pancakes:
- 2 eggs
- 250 ml (1 cup) milk
- 80 g cake flour
- non-stick cooking spray
- For the coleslaw:
- a quarter of red cabbage, thinly sliced
- 1 carrot, thinly sliced
- a quarter of cucumber, thinly sliced
- 4 heads of pak choi, thinly sliced
- 125 ml Knorr french vinaigrette salad dressing
- To serve:
- 50 g baby salad leaves, of your choice
- 30 ml (2 Tbsp) sesame seeds
- 60 ml (¼ cup) hoisin sauce
Preparation method
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