Peking Duck Pancakes
- 1 3/4 cups unbleached all purpose flour
- 3/4 cup boiling water
- Sesame oil; as needed
Crispy Skinned Chinese Five Spice Duck Breast
- 1 Tbsp honey
- 2 Tbsp soy sauce
- 2 tsp Chinese five spice powder
- 1 duck breast
- Vegetable oil; as needed
To construct the peking duck pancakes:
- Scallions; julienne
- Cucumber; julienne
- Mandarin pancakes
- 1 roast duck breast
In a bowl using chopsticks, mix flour with boiling water until a shaggy dough forms. Turn onto a floured workspace and knead until smooth; about three minutes. Cover with a towel and let rest for a half hour. With your hands, roll into a tube about 12 inches long. Cut roll into one inch rounds. Flatten each round into a two inch circle. Oil one side of one of the rounds, place another on top and then using a rolling pin roll them together for form one six inch round. Repeat with remaining dough. Heat a skillet or pan to high heat and cook each pancake for about 20-30 seconds per side until bubbles form. Remove from heat and pull the two pancakes apart. Confusing, yes. Amazing, surely. If you need to look at a step by step at home google ‘mandarin pancakes’ on youtube.
Whisk together all ingredients and set aside. Preheat oven to 400 degrees. Heat a skillet on medium high with a small bit of vegetable oil. Sear breast, skin side down, until skin is light, puffy and golden brown. Ducks are REALLY fatty so don’t be surprised by how much fat you render. Flip breast, baste will with soy mixture and place in oven for about 8 minutes to reach medium rare. Baste again halfway through. Let rest for 5 minutes before slicing.
Brush pancake with hoisin. Top with duck, cucumber and scallion. Eat like a taco!