• 125g fresh raspberries
• 50g sugar
• ½ cup water
• 2 star anise
• 4 duck breasts, skin scored
• 1 tsp toasted sesame seeds
• 210g self-raising flour
• sea salt and black pepper
• 3 eggs, beaten
• 21/3 cups milk
• 25g butter, melted
• 3 spring onions, chopped
• butter, for frying
• sliced cucumber, lime halves and coriander leaves, to serve

1 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.
2 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.
3 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.
4 To Serve Place pancakes on plates, top with sliced duck and serve with cucumber, lime and coriander.

Text and image: Fairlady