Crispy duck hash pancakes Recipe

Method

1. Steam the sweet potato until soft. Meanwhile, cook the duck according to packet instructions. When the duck is cooked, carefully shred it into bite- sized chunks. Stir together the sweet potato, duck, hoisin sauce and spring onions (keeping a few to garnish). Place to one side.
2. Place the flour and salt in a large bowl. Whisk in 1 egg and 100ml of the milk until smooth. Gradually whisk in the remaining milk.
3. Heat a 20cm crepe pan (or frying pan) and brush with a little vegetable oil. Pour about 2tbsp of the batter into the pan, tilting so that the batter coats the base evenly. Cook, loosening edge with a spatula until crepe is browned lightly underneath. Turn crepe and cook until browned on other side. Transfer to a plate or oven proof dish; cover to keep warm.
4. In a separate frying pan heat 2tbsp vegetable oil on a medium high heat and fry the sweet potato mix, stirring occasionally until crispy, about 5-10 mins. Remove the mixture from the pan and add another 2tbsp of vegetable oil to the pan and fry 4 eggs.
5. To assemble, place one of the pancakes back into the crepe pan and bring up to a medium heat. Spoon one-quarter of the sweet potato mix into the middle of the crepe and place a fried egg on top, fold up the edges to form a little pancake parcel. Leave in the pan for a further min until the bottom crisps a little. Repeat with the remaining mixture and eggs. Sprinkle over the reserved spring onion.