400 g red-fleshed plums, halved, stones removed and chopped
2 tbsp brown sugar
2 tbsp hoisin sauce
1 tsp Chinese five spice powder
2 garlic clove crushed
DUCK PANCAKES:
330 g cooked Peking duck breasts
10 Chinese pancakes
2 small Lebanese cucumber sliced lengthways into thin strips
2 green onion trimmed and cut into thin strips
1/3 cup coriander leaves
10 chive blanched
Instructions
For the Asian plum sauce
To make the Asian plum sauce, place plums and sugar into a medium saucepan. Stir until sugar dissolves
Bring to the boil over medium heat. Add the remaining ingredients and stir to combine
Reduce heat and simmer, stirring occasionally, for 10-12 minutes until mixture is thick and syrupy.
Set aside to cool slightly. Using a hand-held electric blender, puree plum mixture until smooth. Set plum sauce aside
For the duck pancakes
Meanwhile, heat the duck and the pancakes following packet directions. Cut duck lengthways into thin slices. Separate pancakes.
Top pancakes with duck, cucumber and green onions. Drizzle with plum sauce. Top with a few coriander leaves. Roll up pancakes and tie each with a chive and serve
Tips
Store leftover plum sauce in an airtight container in the fridge for up to 5 days. Drizzle plum sauce over barbecued chicken or prawns
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