x 1 poached and shredded duck
x 6 baby cucumbers, finely sliced
x 8 spring onions, finely sliced
200g plain flour
1/2 tsp salt
160ml boiling waterMethod
In a large heatproof bowl add the flour and salt and mix well. Make a well in the centre and pour in the boiling water.
Use a rubber spatula or wooden spoon to bring the dough together just until it has cooled enough to get your hands in there to mix it.
Once it forms a ball of dough, lightly sprinkle a clean surface with flour, place the dough on top and knead for 6 to 8 minutes until the dough is smooth and soft.
Place into a clean bowl, cover with cling wrap and leave for at least one hour to rest.
Divive Into 12 equal pieces and roll into balls. Flatten each disc (12).
Brush 6 of the 12 discs with oil, making sure you coat the sides too. Just enough to leave a film.
Add the remaining 6 discs on top to make a double layer.
Now sprinkle a little more flour onto the surface and roll into a round pancake shape. You will have 6 pancakes at this stage.
In a dry fry pan on medium heat, place in a pancake just for a minute or so on each side, air bubbles will be evident, this is what you want.They only need a little light brown colour any more and they will be over cooked. Once both sides are done, remove and place onto foil to keep warm. This is where it gets clever! Look along the pancake and you will see the seam where you rolled them together, simply separate them to make 2 pancakes. Continue with the other 5.Serve with the hoisin sauce, cucumber and spring onions.