2 duck legs
1 teaspoon flaky salt
1 teaspoon five spice
1 tablespoon ginger, grated
2 tablespoons soy sauce
1 tablespoon honey
2 eggplants
1 tablespoon lemon juice
3 tablespoons sunflower or peanut oil
1⁄2 telegraph cucumber
8 spring onions, sliced
200g haloumi, cut into 16-20 slices
1⁄4 cup chopped cashew or peanuts
plum sauce, pancakes, to serve
250g flour
250ml boiling water
2 tablespoons sesame oil

This play on Peking duck may sound a little weird but trust me, it tastes delicious. This is a great option for a casual hands-on dinner when you have guests that include vegetarians. You can top your pancake with any combination of haloumi, duck and eggplant. Use bought pancakes and sauce if you prefer.


1.Heat the oven to 150°C.
2.Slash the skin of the duck legs, then rub with the salt and place on a baking tray.
3.In a large bowl combine the five spice, ginger, soy sauce and honey.
4.Smear half of the five spice mixture over the duck.
5.Cook the duck, skin side down, for 30 minutes, turn over and continue for 11⁄2 hours, covering with foil if necessary.
6.Half an hour before the duck is ready, cut the eggplants into thick batons and add to the remaining five spice mixture along with the lemon juice and 2 tablespoons of the oil and toss well.
7.Spread on another baking tray and cook for 30 minutes until tender.
8.Halve the cucumber lengthways and scoop out and discard the seeds.
9.Chop finely and combine in a bowl with the sliced spring onions.
10.Heat the remaining oil in a frying pan and cook the haloumi for about 3 minutes each side until golden.
11.Arrange on a platter with the eggplant.
12.Remove the meat and skin from the duck and arrange on a serving platter.
13.To assemble, top a pancake with your choice of haloumi, duck and eggplant, top with cucumber and spring onion and a drizzle of plum hoisin sauce.
15.Sift the flour into a bowl and gradually add the water, mixing until you get a smooth dough.
16.Turn the dough onto a lightly floured surface and knead for 3 minutes.
17.Cover and let the dough rest for 30 minutes.
18.Working on a floured surface, divide the dough into 20 pieces and roll into balls.
19.Roll two balls out a little and brush one with sesame oil.
20.Top with the other flattened ball then press together.
21.Roll the double pancake out to a 15cm circle.
22.Repeat with remaining balls.
23.Heat a frying pan over a medium heat.
24.Cook the pancakes, one at a time, for 1-2 minutes each side until firm and just colouring.
25.Separate the two pancakes immediately and stack on a plate covered tightly with foil.
26.Keep warm in a warm oven to use immediately or refrigerate until needed and reheat in a steamer for a few minutes.

Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Sara Black

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