INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE
TO SERVE
1 Place the damsons in a small pan and grate in the ginger. Add the ground
cinnamon, white wine and sugar. Boil and simmer gently for 10-15 minutes
until the damsons are softened.
2 Remove the skin from the duck and halve it horizontally. Cut the flesh
widthways into 1cm/ 1/2in wide strips.
3 Put the duck in a bowl with the honey, soy and five-spice powder and
marinade for 5-10 minutes.
4 Cut the cucumber lengthways into 5mm wide batons. Shred the salad onions.
5 For the Radish Garnish: Cut a small cut around each radish to make petals
and place in a small bowl of iced water to open up.
6 Heat the oil in a wok and stir-fry the duck on a high heat for 2-3
minutes until crisp and browned. Drain on kitchen paper.
7 Sieve the sauce into a bowl and squeeze in the lime juice. Add salt and
pepper to taste. Remove the pancakes from the box and cook the packet in
the microwave on power level 9 or on high for 30 seconds.
8 Spread the sauce onto three pancakes and arrange the cucumber sticks and
shredded salad onion on top. Add a few strips of duck and roll up tightly.
Arrange the rolls joint-side down on a serving plate and garnish with the
radish flowers.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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