I love crispy duck pancakes, but sadly the wheat and MSG does not love me. I might love to eat it but the grumpy mood, sore tummy and sometimes headaches afterwards are not really worth it. So I wanted to come up with some kind of alternative that could nearly hit the spot.
Crispy Duck Pancakes
Makes 8 wraps (maybe more depending on how hungry you are)
1 whole ideally free range duck
bunch of spring onions
4 tbsp. coconut aminos or tamari (wheat free soya sauce)
4 tbsp. light honey
1 clove garlic
1 red chilli
1tbsp coconut oil
Iceberg lettuce or 8 pancakes
Cook the duck as per cooking instructions based on weight. I season only with salt and pepper, but you could put on a little honey if you like. If the duck is cooked at the end but the skin is not crispy, remove the skin whilst letting the meat rest and put it back in the oven on its own to crisp up.
Whilst the duck is cooking cut your cucumber and spring onions into strips.
In a pan fry the garlic and chilli in the coconut oil. Add the honey and coconut aminos/tamari sauce and reduce down for a couple of minutes. Take out of the pan and allow to cool in a bowl.
Once the duck is cooked shred it and serve along with the vegetables and sauce in my English pancakes or as we prefer in an iceberg lettuce leaf. Yum!