VICTOR YU’S SAVOURY DUCK PANCAKES

Exquisite traditional chinese pancakes with a modern twist

To celebrate pancake day this year, Executive Chef Victor Yu of Yu Alderley Edge shows us how to bring an eastern twist to the western pancakes we all know and love.

 

Known for using on the most exquisite of ingredients, Victor makes a decadent duck pancake using the most revered ducks – the Goosnargh.

VICTOR YU'S PANCAKE
INGREDIENTS
METHOD
  • Confit Goosnargh Duck Leg

  • Pancake Mix – Equal parts plain flour, milk and eggs

  • Butter

  • Cucumber

  • Spring Onion

  • Red Pepper

  • Hoi Sin Sauce

  • Sesame Seeds

  1. Chop spring onion, cucumber and peppers.

  2. Shred the Confit Duck.

  3. Heat the wok and add butter until melted. Once melted add the pancake mix, spreading an even coat around the wok. Once the mix has cooked it will loosen from the wok, ready to be flipped.

  4. Once the pancake is done leave to one side.

  5. Add a little oil to the pan and add the spring onion, cucumber, peppers and shredded duck.

  6. Place filling into the middle of the pancake and top with hoi sin sauce and sesame seeds.

  7. Ready to serve.

OPENING TIMES

5pm - 10pm | Weds - Thurs
5pm - 10pm | Fri & Sat
4pm - 9pm | Sun

CONTACT US
  • Instagram
  • Facebook
  • Twitter

© 2020 YU RESTAURANT  |  WEBDESIGN 

YU WHITE.png