RECIPE: Hoisin Dopsu No-Duck Pancakes With Plum Sauce

The Dopsu No-Duck pieces in these pancakes shred perfectly into any size you want and absorb the sesame oil, hoisin sauce and maple syrup marinade so well. A bit of plum sauce on the side complements it nicely too.  

Prep: 20 mins
Cook: 10-15 mins
Serves: 4

For the pickled onions and plum sauce:
1 small red onion, halved, then sliced
3 tbsp red wine vinegar
1 tsp + 2 tbsp caster sugar
2 plums, halved and stoned
1/4 tsp Chinese 5 Spice
2 tsp dark soy sauce

For the pancakes:
3 spring onions
100g cucumber
1 medium carrot
1 tbsp vegetable oil
280g Dopsu No-Duck pieces
3 tbsp hoisin sauce
1tsp sesame oil
1 tsp sesame seeds
12 Chinese style pancakes
To garnish: and coriander (optional)

  1. First pickle the onions: Put the sliced onion in a small bowl, add 2 tbsp vinegar, good pinch of salt and the sugar and mix well. Set aside for at least 20 mins to until it is soft and pale pink.
  2. To make the plum sauce: Chop the plums and place in a small pan with the remaining 1 tbsp vinegar, 2 tbsp caster sugar and spice along with 3 tbsp water. Bring to the boil, then cover and simmer for 7 minutes until the plums are tender. Remove from the heat, add the soy sauce, then puree with a stick blender. Spoon into a bowl.
  3. Finely shred the onions, cucumber and carrots and place in a bowl.
  4. When ready to eat, heat the vegetable oil in large frying pan, add the Dopsu No-Duck pieces and cook over a high heat, for 4-5 minutes, stirring occasionally until golden.
  5. Stir in the hoisin sauce and sesame oil and continue to cook for a minute or so, stirring until the Dopsu No-Duck pieces are crispy. Spoon onto a serving platter and sprinkle with sesame seeds.
  6. Serve with the shredded vegetables, pickled onions, plum sauce and pancakes with a few leaves of coriander if liked.