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Asian-style Duck Pancakes With Crunchy Coleslaw

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

22.1g

Energy (kJ)

2277kJ

Energy (kcal)

547kcal

Carbohydrate incl. fibre (g)

44.8g

Carbohydrate excl. fibre (g)

38.4g

Sugar (g)

16.4g

Fibre (g)

6.4g

Fat (g)

32.3g

Saturated fat (g)

6.5g

Unsaturated fat (g)

23.4g

Monounsaturated fat (g)

8.3g

Polyunsaturated fat (g)

15.1g

Trans fat (g)

0.1g

Cholesterol (mg)

150mg

Sodium (mg)

481mg

Salt (g)

1.20g

Vitamin A (IU)

6747IU

Vitamin C (mg)

121.3mg

Calcium (mg)

310mg

Iron (mg)

7.28mg

Potassium (mg)

999mg

Total

88.2g

9107kJ

2187kcal

179.3g

153.6g

65.5g

25.7g

129.1g

26.0g

93.7g

33.4g

60.4g

0.3g

600mg

1926mg

4.81g

26987IU

485.2mg

1238mg

29.12mg

3997mg

  • 2 deboned duck breasts, skin on
  • salt and ground black pepper
  • FOR THE PANCAKES:
  • 2 eggs
  • 250 ml (1 cup) milk
  • 80 g cake flour
  • non-stick cooking spray
  • FOR THE coleslaw:
  • a quarter of red cabbage, thinly sliced
  • 1 carrot, thinly sliced
  • a quarter of a cucumber, thinly sliced
  • 4 heads of pak choi, thinly sliced
  • 125 ml Knorr French vinaigrette Salad Dressing
  • to serve:
  • fresh baby salad leaves of your choice
  • 30 ml (2 Tbsp) sesame seeds
  • 60 ml (¼ cup) hoisin sauce