This is a very fun interactive meal, there’s something so beautiful about eating with your hands. These duck pancakes are perfect for a dinner party with friends. Rice pancakes & umi boshi are available from any good Asian or Japanese grocery store.
Duck pancakes with plum sauce & trimmings
serves 4 people
- 4 duck legs (work on one leg each, or more if you are a big eater)
- Chicken stock
Place the duck legs & stock in a large pot, bring to the boil then reduce and simmer for 2-3 hours or until the meat is tender and falls off the bone. Remove from stock, pick all meat off bones and set aside.
Strain the stock and reserve it to use when reheating the duck meat.
When you are ready to eat, heat a large frying pay, add the duck meat in a pan with a ladle full of the stock and fry until meat is crispy.
- Umi boshi
- 1 cup ketchup manis
- 1 tablespoon honey
Soak the umi in water for half an hour. Place in a food processor with half of the soaking water and blitz until smooth. Pass through a fine sieve to ensure a silky paste. Add ketchup manis and honey and whisk to combine.
Serve with all the trimmings;