Duck & Pancake Stack

Serves 2. Prep/Cook time: 2hr 45mins

This isn’t your nana’s tattie scone stack. We’ve taken a Scottish breakfast staple, introduced it to confit duck, slipped it a shot of Hoi-Racha, and stacked it three layers high. It’s part comfort food, part show-off, and entirely unapologetic.

Each bite’s got it all: crisp scone, rich duck, sharp pickle, creamy kewpie, and that smug little crunch of prawn cracker crumble on top. It’s messy, indulgent, and a little bit ridiculous — which is exactly why it works. Think less “delicate pancake” and more “tower of temptation.”

The Recipe

Cook & Shred Duck

Ingredients:

  • 2 duck legs

  • 1 chicken leg

  • 2 garlic cloves, lightly crushed

  • 1 tsp salt & chilli seasoning

  • Neutral oil (enough to just cover the legs in a small oven dish)

Method:

  • Place duck and chicken legs in an ovenproof dish, season with salt & chilli mix, add garlic.

  • Pour over oil until the meat is just covered.

  • Cook at 140°C for about 2 hours, until tender.

  • Cool the meat in the oil, then remove bones carefully (watch for the thin fibula bone).

  • Keep the meat in large chunks rather than shredding too finely.

Hoi-Racha Sauce

Ingredients:

  • 3 tbsp hoisin sauce

  • 1½ tbsp sriracha

  • Pinch of dashi powder (optional)

Method:

  • Mix until smooth.

Pickled Cucumber

Ingredients:

  • ½ cucumber

  • Pinch of salt

  • 50g sugar (about 2½ tbsp)

  • 50ml white wine vinegar (about 3 tbsp)

  • ½ tsp dashi powder (optional)

Method:

  • Halve cucumber lengthways, scrape out seeds, and slice thinly.

  • Bring vinegar, sugar, and dashi to a boil, then cool slightly.

  • Pour over cucumber slices and leave to pickle.

Salt & Chilli Crumble

Ingredients:

  • 6–8 prawn crackers

  • ½ tsp salt & chilli seasoning

Method:

  • Blitz prawn crackers to coarse crumbs.

  • Fry crumbs lightly in a dry pan for extra crunch.

  • Toss with seasoning.

Kewpie Mayo

Ingredients:

  • 3 tbsp mayonnaise

  • Pinch dashi powder dissolved in ½ tsp warm water

  • Squeeze of lemon juice

  • Pinch of salt

Method:

  • Stir dissolved dashi into mayo.

  • Season with lemon juice and salt.

Stack Assembly (per portion)

Ingredients:

  • 3 tattie scones (per portion, so 6 total)

  • Confit duck (cooked & tossed in hoi-racha sauce)

  • Kewpie mayo

  • Pickled cucumber

  • Red chilli, finely sliced

  • Fresh chives, chopped

  • Salt & chilli prawn cracker crumble

Method:

  • Warm tattie scones until lightly crisp.

  • Spread a little kewpie mayo on the first scone, add a layer of duck, a few slices of pickled cucumber, and garnish with red chilli and chives.

  • Repeat with two more layers to build the stack.

  • Finish the top with a zig-zag of kewpie mayo, sprinkle with prawn cracker crumble, and a final scatter of chives.

Chef Tips

  • Low & Slow Wins: Keep the duck submerged in oil at a gentle heat — too hot and it toughens, too cool and it won’t confit properly. Aim for steady, gentle bubbling.

  • Cool in the Oil: Let the meat rest and cool in its cooking oil — this keeps it moist, tender, and easy to pull from the bone without drying out.

  • Mind the Bones: Duck legs have a sneaky little fibula bone — double check as you shred so no sharp surprises end up in the stack.

  • Sauce Toss: Coat the duck in the Hoi-Racha sauce just before building the stack, not too early — this keeps the meat glossy, not soggy.

  • Scone Crunch: Warm or lightly pan-fry tattie scones before layering — a bit of crispness makes the stack hold better and gives a satisfying bite.

  • Pickle Punch: Drain the cucumbers slightly before stacking so the juices don’t leak and make the scones soggy.

  • Zig-Zag Flair: Use a squeezy bottle or small piping bag for the mayo on top — neat lines give that pro finish before sprinkling with the crumble.

  • Protein & Fresh Produce

    • 2 duck legs

    • 1 chicken leg

    • 2 garlic cloves

    • ½ cucumber

    • 1 fresh red chilli

    • 2 spring onions

    • Small bunch fresh chives

    Dry Goods & Seasoning

    • Salt & chilli seasoning

    • Dashi powder (optional)

    • Cornflour

    • Rice flour

    • Black sesame seeds (for garnish)

    Sweeteners

    • Sugar (white or caster)

    • Brown sugar

    Condiments & Sauces

    • Hoisin sauce

    • Sriracha

    • Tomato ketchup

    • Soy sauce

    • Balsamic vinegar

    • Kewpie mayonnaise

    • Lemon juice

    Carbohydrates

    • 6 tattie scones (3 per portion)

    • Prawn crackers

    • Jasmine rice (optional, if serving alongside)

    Optional Extras

    • Neutral oil for confit (rapeseed, sunflower, or vegetable)

    • Togarashi (optional seasoning for prawn crackers)

    • Pickled ginger (optional garnish)

  • Per Serving (1 of 2)

    • Calories: ~720 kcal

    • Protein: ~39 g

    • Carbohydrates: ~84 g

      • of which sugars: ~24 g

    • Fat: ~25 g

      • of which saturates: ~6 g

    • Fibre: ~4 g

    • Salt (sodium): ~4.8 g

    (Values are approximate, will vary with portion size, brand, and optional garnishes.)

  • Soy, Gluten, Egg, Sulphites, Crustaceans (from prawn crackers).
    (May contain mustard, fish, peanuts/tree nuts — check your product labels.)