Served with Musgrave Vanilla Brandy Plum Manhattan
🔹Pinch sea salt
🔹250ml boiling water
🔹3 Tbsp sesame oil
🔸6 plums, halved and stoned
🔸¼ cup brown sugar
🔸1 Tbsp soy sauce
🔸1 tsp sherry vinegar
🔹4 medium duck breasts, skin on
🔹2 tsp five-spice powder
🔹Pinch sea salt
🔸250g portabelllini mushrooms, sliced
🔸1 tsp five-spice powder
🔸Salt and pepper, to taste
🔹1 cucumber, cut into matchsticks
🔹4 spring onions, julienned
The night before:
🔸Rub the flesh of the duck breasts with the five-spice and salt.
🔸Place duck breasts skin side up on a rack on top of a tray and refrigerate overnight to marinate and let the skin dry out.
For the pancakes:
🔹Mix the flour and salt in a heatproof bowl.
🔹Pour in the boiling water and mix until a dough forms. Once cool enough to handle, knead the dough until smooth. Cover with plastic wrap and allow to rest for 20 minutes.
🔹Divide into 18 little balls. Cover with plastic wrap.
🔹Working with two balls at a time- flatten them into little discs.
🔹Brush oil on the surface of one disc.
🔹Then overlay with the other disc.
🔹Roll out the two pieces sandwiched together into 20cm pancakes.
🔹Brush a non-stick frying pan on medium low heat with a little neutral oil and place one pancake into the pan. After a minute, you should see air pockets begin to form between the two pancakes. Flip the pancake until both sides have faint little golden brown dots on them.
🔹Remove the pancake and when cool enough to handle carefully pull the two pancakes apart at the seams. Place finished pancakes onto a plate and cover with a dish cloth.
For the plum sauce:
🔸Place all the plum sauce ingredients in a saucepan. Mix and bring to a simmer over medium heat. Cook until the plums are soft, falling apart easily and the sauce is thick.
🔸Switch off the heat, using a stick blender, blend until smooth. Set aside.
For the duck:
🔸Place the breasts skin-side down in a cold cast iron frying pan over a medium-high heat.
🔸As the duck cooks and the fat renders, tilt the pan towards you and spoon out the excess fat.
🔸Cook the duck breasts until the skin is deeply golden brown and crisp. At least 10 minutes.
🔸Turn over and cook for about 3 minutes on the flesh side. To test the doneness of the duck breast, press it with your finger – it should be firm but still springy to the touch. If you have a meat thermometer, it should read 54˚C for rare, 61˚C for medium and 65˚C for medium/well done. The best cook for these pancakes is medium.
🔸Allow the duck breast to rest for 10 minutes before slicing.
🔸In the same pan with a little residual duck fat, fry the mushrooms until golden brown.
Season with five-spice, salt and pepper.
To assemble the pancakes:
Serve pancakes family style with sliced duck, five-spice mushrooms, cucumber sticks, plum sauce, hoisin and fresh coriander.
Musgrave Vanilla Brandy Plum Manhattan
Makes 1 cocktail
🔹50ml Musgrave Vanilla Brandy
🔹25ml sweet red vermouth
🔹2-3 dashes Angostura bitters
🔹2-3 slices fresh plum for garnish
🔸In a glass filled with ice combine the brandy, vermouth and bitters.
🔸Stir well (or shake in a cocktail shaker for a slightly weaker drink).
🔸Strain over ice and garnish with fresh plum slices.
Categories: Duck & Mushroom Pancakes
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