Place raspberries, sugar, water and star anise in a pot, stir until sugar has dissolved, simmer for 3 to 4 minutes or until reduced and slightly thickened.
Preheat oven to 200ºC. Season duck breasts and sear, skin-side down, for 2 minutes. Remove from pan, drain on paper towel, place on a small baking tray, season, cover with raspberry glaze and bake for 10 minutes. Remove from oven and sprinkle with sesame seeds.
For The Pancakes Sift the flour, salt and pepper into a bowl. Whisk together the eggs, milk and butter, add to the flour, sprinkle over spring onions, stir well to combine. Heat a crêpe pan, smear with butter, add 1/4 to 1/3 cup pancake batter, swirl around the pan, cook for 1 minute and flip. Repeat with remaining batter.
To Serve Place pancakes on plates, top with sliced duck and serve with cucumber, lime and coriander.
Text and image:Fairlady
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