Chinese duck pancakes

Chinese duck pancakesEveryone loves this timeless restaurant dish - and who would have thought it could be slimming-friendly?

Chinese duck pancakes
  • Serves: 8
  • Cook time: Ready in 30 minutes plus marinating
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:


  • 3 x 175g skinless duck breasts
  • 4 tsp Chinese five-spice powder
  • 1 tbsp Szechuan peppercorns, coarsely ground
  • 1 tsp ground star anise
  • 6 tbsp dark soy sauce
  • 1 tsp sesame oil
  • Low-calorie cooking spray
  • 8 Chinese rice flour pancakes
  • 8 level tsp plum sauce
  • 1 bunch spring onions, finely shredded
  • ½ cucumber, halved lengthways, deseeded and cut into strips


  1. Place the duck breasts in a ceramic bowl in a single layer.
  2. Mix the five-spice powder, peppercorns, star anise, soy sauce and sesame oil together in a bowl. Pour this mixture over the duck, cover and marinate for 8 hours or overnight if time permits.
  3. Preheat the oven to 180°C/fan 160°C/gas 4.
  4. Spray the duck breasts lightly with low-calorie cooking spray. Heat a large frying pan until hot and sear the duck for 2-3 minutes on each side. Transfer to a non-stick baking sheet and roast in the oven for 10 minutes.
  5. Remove the duck from the oven, thinly slice the flesh and place in a warmed dish.
  6. Warm the pancakes according to the packet instructions.
  7. To assemble, spread 1 teaspoon of plum sauce over each pancake and top with the spring onions, cucumber and duck. Carefully wrap the pancakes around the filling and eat immediately.

Tip: You can use lettuce leaves instead of pancakes and save 1 Syn per pancake.

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