Hero1440x610-Plum-DuckPancakes Hero1440x610-Plum-DuckPancakes
Share Share

Duck Pancakes with Asian Plum Sauce

Duck Pancakes with Asian Plum Sauce

Prep time
10 min
Cook time
15 min


  • 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
  • 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


For the Asian plum sauce

  1. To make the Asian plum sauce, place plums and sugar into a medium saucepan. Stir until sugar dissolves
  2. Bring to the boil over medium heat. Add the remaining ingredients and stir to combine
  3. Reduce heat and simmer, stirring occasionally, for 10-12 minutes until mixture is thick and syrupy.
  4. 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


Store leftover plum sauce in an airtight container in the fridge for up to 5 days. Drizzle plum sauce over barbecued chicken or prawns

Related Food

Related Recipes