Chinese Duck Pancake Delight
Embark on a culinary journey with this exquisite Chinese Duck Pancake Delight, a dish that epitomizes the bold and balanced flavors of East Asian cuisine. This recipe marries the succulent taste of duck with a harmonious blend of honey, soy, and hoisin, wrapped elegantly in a delightful homemade pancake. Perfect for an intimate dinner for two, this dish promises a mesmerizing experience that tantalizes the taste buds and leaves a lingering echo of culinary satisfaction. A perfect choice for the discerning omnivore, this recipe honors the rich traditions of Chinese cuisine in a modern, accessible approach.
Serves: 2, Difficulty: Expert
Preparation Time: 45 minutes, Cooking Time: 45 minutes
Ingredients
- 300 grams Duck breast, skin on
- 2 tablespoons Honey
- 4 tablespoons Soy sauce
- 4 tablespoons Rice wine
- 4 tablespoons Hoisin sauce
- 100 grams Plain flour
- 100 grams Cucumber, julienned
- 4 Scallions, julienned
- 2 teaspoons Ginger (Ground)
- 2 teaspoons Olive oil
- 100 grams Jasmin Rice
- 2 teaspoons Vinegar
- 2 teaspoons Sugar (Granulated)
Method
- Score the duck skin and marinate in a mix of 2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons rice wine, honey, and ground ginger for 30 minutes.
- While the duck marinates, prepare the pancake batter: mix flour with 100 ml of water, 2 teaspoons of oil, and a pinch of salt. Allow to rest for 30 minutes.
- Cook the duck breast skin-side down on a cold pan, gradually heating to render the fat and crisp the skin. Turn and cook the breast until medium rare, about 7 minutes. Rest and then slice.
- Cook Jasmin rice according to the package instructions. Fluff and set aside.
- For the sauce, mix remaining soy sauce, hoisin sauce, rice wine, vinegar, and sugar. Simmer until slightly thickened.
- Prepare pancakes: pour batter into a hot non-stick pan, cook until set and slightly golden, about 1 minute per side.
- Assemble: layer rice, duck slices, cucumber, and scallions on pancakes, drizzle with sauce, and fold to serve.
Tips
- For a crispier duck skin, ensure the pan starts cold, and render the fat gradually.
- For a balanced taste, ensure the sauce slightly thickens to a syrupy consistency.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 250 kcal (1045 kJ) | 500 kcal (2090 kJ) |
| Fat | 10g | 20g |
| Saturated Fat | 3g | 6g |
| Carbohydrates | 30g | 60g |
| Sugars | 10g | 20g |
| Proteins | 15g | 30g |
| Salt | 1.5g | 3g |
