For the jam, sauté the onion and garlic in the butter until soft and translucent. Add the rest of the ingredients and mix well. Cook very slowly on a gentle heat until the jam has reduced and thickened. Make extra to store in sterilized jars in the fridge!
For the pancake batter, sift the flour and salt into a mixing bowl, add the egg, lime juice and zest and whisk well while adding the coconut milk until you have a smooth lump-free batter. Lightly grease a non-stick frying pan or crépe pan.
Over medium heat, drizzle the pancake batter into the pan to make mini circles with a cobweb pattern in the centre. Leave to cook for 2 minutes until golden before flipping on to the other side. Repeat with the rest of the pancake mixture.
Use a sharp knife to make a criss-cross pattern in the skin of the duck. In a pestle & mortar, pound together the Oriental Rub and salt before rubbing liberally over the skin side of the duck. (Keep aside some Oriental salt for serving). Leave the duck breasts for 30 minutes before frying the breasts, skin side down in a very hot pan until well browned and crispy. Turn the breasts over and cook for another minute or until medium rare. Remove the duck from the pan and allow to rest for 5 minutes before thinly slicing on the diagonal.
To assemble, place the pancakes on a serving platter, place some Asian greens in the centre, topped with a slice or two of duck, a pinch of oriental salt, apple and ginger jam and shredded spring onion. Add a squeeze of lime before serving.
Makes 20 pancakes
