Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Duck & Watermelon Asian Pancakes.

Simply roast some duck legs and combine the meat with a fresh Asian dressing. Load into pancakes, or tortilla wraps if you prefer together with watermelon, cucumber and spring onions.

Serves: 4

Prep: 5 minutes
Cooking: 90 minutes
Total: 95 minutes

Difficulty: easy



4 duck legs
1/2 tsp Chinese Five Spice
Salt and Pepper
1/2 cucumber cut into batons
5 spring onions cut into shreds
1 small watermelon cut into batons, seeds removed

8 Asian pancakes or tortilla wraps

8-16 chives to decorate

For the dressing:⠀
Juice of 2 limes⠀
1 tsp fish sauce⠀
1 tbsp honey⠀
3 tbsp soy sauce
1/2 tsp grated ginger
1/2 clove garlic crushed
2 tbsp extra virgin olive oil⠀
1 tbsp sesame oil⠀

Put the duck legs on a rack above a roasting tray. Pierce the skin of the duck all over, season and sprinkle over the Chinese Five Spice. Put in an oven at 180 fan, (200 conventional) for 90 minutes.

Mix together the dressing ingredients and set aside.

Shred the duck meat off of the bones using two forks. Spoon over 4 tbsp of the dressing.

If making canapes, cut the Asian pancakes in half.

Arrange 1 tbsp of the duck, 3-4 he watermelon batons, spring onions and 3-4 cucumber batons into the centre of the pancakes. Roll and secure with a chive.

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