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Peking duck pancake ‘nachos’
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate Mexican night with Peking duck nachos in pancake shells.
Ingredients:
  • 560g Peking Flavoured Duck Breast Pancake Kit
  • 1 small red capsicum, deseeded, chopped
  • 400g can black beans, rinsed, drained
  • 1 large tomato, chopped
  • Fresh coriander sprigs, to serve
  • 2 Lebanese cucumbers, peeled into ribbons
  • 2 green shallots, shredded
  • 1 avocado, mashed
Instructions:
  • Preheat the oven to 180°C/160°C fan forced and line 2 large baking trays with baking paper. Open the Peking Duck Kit and separate the pancakes, placing them on the prepared trays. Set aside the duck and hoisin sauce. Lightly spray the pancakes with oil and bake for 5-10 minutes until golden and crisp. Break into large pieces for a delightful crunch.
  • While the duck is warming following packet directions, chop or shred it, then place it in a bowl. Add the capsicum, black beans, tomato, and season to taste. Finish by topping it with fresh coriander.
  • Serve the pancakes on individual plates and layer with cucumber ribbons, duck mixture, shallot, and avocado. Finish by drizzling with the reserved hoisin sauce.

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