Matt Tebbutt served up tasty crispy duck pancakes with plum sauce on Saturday Kitchen.

The ingredients for the crispy duck are: 2 duck legs, 1–2 tbsp Chinese five-spice powder, coarse sea salt, 640g duck fat, to cover, 2 star anise, 1 tbsp coriander seeds, 1 tsp black peppercorns, 1 tsp pink peppercorns, 1 head garlic, 3cm fresh root ginger and 1 bay leaf.

For the plum sauce: 300g plums, stones removed and cut in half, 1 tsp very finely chopped fresh root ginger, 1 garlic clove, crushed, 2 tbsp soy sauce, 75g caster sugar, 5 tbsp wine vinegar, such as rice, cider or other, salt and freshly ground black pepper.

To serve: ½ cucumber, julienned, ½ mooli (Chinese cabbage), peeled, julienned and pickled in sugar and rice wine vinegar, 2 tbsp caster sugar, 50ml rice vinegar, 4 spring onions, trimmed and julienned and 10 thin rice flour pancakes.

See recipes by Matt in his book titled: Matt Tebbutt’s Pub Food availale from Amazon now.