Our latest club recipe is a favourite here at Vitality Stadium and has been selected by our talent chefs on site.

Why not give it a go and tweet us on @afcb_events with how you get on. 

Ingredients 

½ cucumber, cut into thin matchsticks

Small bunch of spring onions, shredded

For the duck

1 tbsp honey

1 tsp Chinese five-spice powder

2 duck breasts approx. 180g each

For the plum sauce

5 plums, halved and stoned

50ml agave syrup

1 tbsp soy sauce

½ tsp Chinese five-spice powder

For the pancakes

150g plain flour

Pinch of salt

Rapeseed oil, for brushing 

Method 

STEP 1 - Duck

Heat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, brush all over the duck. Place in a roasting tin and roast for 25-30 mins until bronzed. Cool for ten minutes, shred the meat and finely slice the skin.

STEP 2 - Plum sauce

While the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a blender, blend until smooth.

STEP 3 - Pancakes

While the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix until a dough is formed. When cool enough to handle, knead for 5-10 mins. Divide it into ten little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.

STEP 4 - Serve

Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.

Allergens – This recipe contains wheat & sulphites. Please ensure you check the ingredients on any store brought items to make sure they are suitable for any dietary requirements.