Make this rich Chinese plum sauce from scratch with Australian plums, and enjoy it with succulent duck pancakes. This makes a stunning dish for an appetiser or dinner party.
400g red-fleshed plums, halved, stones removed and chopped
2 tablespoons brown sugar
2 tablespoons hoisin sauce
1 teaspoon Chinese five spice powder
2 garlic cloves, crushed
Duck Pancakes
2 (about 330g) cooked Peking duck breasts
10 Chinese pancakes
2 small Lebanese cucumbers, sliced lengthways into thin strips
2 green onions, trimmed and cut into thin strips
⅓ cup coriander leaves
10 chives, blanched
Asian Plum Sauce
To make the Asian plum sauce, place plums and sugar into a medium saucepan. Stir until sugar dissolves. Bring to the boil over medium heat. Add the remaining ingredients and stir to combine. Reduce heat and simmer, stirring occasionally, for 10-12 minutes until mixture is thick and syrupy. Set aside to cool slightly. Using a hand-held electric blender, puree plum mixture until smooth. Set plum sauce aside
Duck Pancakes
Meanwhile, heat the duck and the pancakes following packet directions. Cut duck lengthways into thin slices. Separate pancakes
Top pancakes with duck, cucumber and green onions. Drizzle with plum sauce. Top with a few coriander leaves. Roll up pancakes and tie each with a chive and serve
