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Crispy Roast Duck and Avocado Pancakes with Hoi Sin Dipping Sauce, Shallots and Cucumber

Yields1 Serving

 ½ large BBQ duck
 16 ready-made pancakes
 3 ripe avocados
 1 large cucumber, seeds removed, cut into match sticks
 1 cup spring onion, shredded
 Plum or hoi sin sauce for spreading

Reheat the BBQ duck in an oven then slice the meat and skin and place on a serving plate.


Heat the pancakes in a microwave or steamer. Cut the avocados in half, slice and lay on another platter with the cucumber and spring onion.


To serve, spread a pancake with a little sauce, top with some cucumber, duck, shallots and a slice of avocado. Season the avocado with a pinch of salt, wrap up and enjoy.