Szechuan, Blueberry & Habanero Glazed Duck Pancakes with Saint Andrew

Taking inspiration from the classic duck and orange combo we’ve paired our Saint Andrew - szechuan, blueberry & habanero sauce to make these duck pancakes! The fruity flavours and this delicate meat go so perfectly together, you need to try it for yourself.

Cook time 35 minutes
Serves 2

Ingredients

2 confit duck breasts (these can be found at Woolworths stores)

2 tbsp Saint Andrew - Szechuan, Blueberry & Habanero sauce + extra for your pancakes

1 pack of peking duck pancakes

1 cucumber

1 carrot

3-4 spring onions

1 red chilli (optional)

Method

Begin by placing your oven on 190 degrees and remove your confit duck breasts from the fridge. These confit duck breasts are a great option for when you are wanting something nice and quick but if you have the time, duck breasts from the butcher are amazing slow cooked too!

Chop up your veggies so they are all good to go when we need them. Peel your carrot and then thinly slice along with your cucumber, spring onion and chilli. Set aside.

Next pour Apostles Szechuan, Blueberry and Habanero sauce over your duck and brush over to evenly coat the duck and then place in the oven for 15 minutes until it has a lovely dark golden glaze on top.

 While your duck is in the oven place a pot of water onto a boil. Once boiled, place your bamboo steamer on top with your pancakes inside and steam for 5 minutes until soft and pliable. Alternatively if you don’t have a steamer, microwave your pancakes with a wet paper towel placed over the top in the microwave in increments of 30 seconds until soft.

Remove the duck from the oven and allow it to rest for 5 minutes before slicing up.

Time to plate up! On a board place out your duck, vegetables, pancakes and some more Szechuan, Blueberry & Habanero sauce and get stuck in!

Enjoy!

Recipe by Foodie Sophie