Hoisin Duck with Green Onion Pancake
Pan-seared duck breast, fresh ingredients, and sweet hoisin sauce meld in this mouth-watering recipe. One bite of this classic Asian-inspired street food will leave you wanting more! From appetizers for the big game, to dinner with friends, this palate-pleaser is sure to be a hit. The best part? It’s quick and easy to make. Here’s how to wow your tastebuds with wild duck.
A traditional hoisin duck recipe uses whole roasted duck; however, our version stars boneless skin-on duck breasts cooked to perfection in a cast iron skillet. This recipe shortens the preparation time and leaves the other delectable duck pieces for future feasts.
Prep Time: 30 minutes; Cooking Time: 20 minutes; Serving: appetizer, 4; main dish, 2.
Duck & Flavoring
2 large boneless duck breasts with skin on
Seasonings – sea salt and fresh ground pepper
4 tbsp hoisin sauce – (We use Lee Kum Kee brand)
1 tbsp soy sauce
1 tsp toasted sesame oil
1 tsp ginger (fresh, finely grated)
1 garlic toe (finely grated)
1 tbsp honey (for extra sweetness if desired)
Green Onion Pancake
2 cups all-purpose flour
1¾ cups water
½ cup finely chopped green onion
Pinch of salt
Pinch of Chinese Five Spice Powder (optional)
Spray oil for frying (canola works best)
Vegetables
Fresh vegetables complement this recipe. The typical veggies include cucumber, spring onion, carrots and cabbage, sliced small. Feel free to get creative. Sweet peppers, onion and zucchini (courgette) work well as substitutes. If you like a little spice in your life, chili oil or sambal oelek add a pop of heat.
The Duck & Sauce
- Remove the duck breasts from the fridge and salt them on both sides. This removes excess water and allows them to come to room temperature.
- Score the skin (but not the meat) in a crosshatch pattern with a sharp knife; it helps render the duck fat and makes for crispier skin. Set them aside while you prepare the other ingredients.
- After about 30 minutes, pat the duck dry and place it in a cold pan skin-side down.
- Heat the pan to medium-high heat, cooking for about 5-8 minutes on the skin side. You’ll know the pan is at the right temperature if the meat is sizzling without spitting grease. Turn and cook an additional 3 minutes on the meat side, salting the skin as soon as it’s turned. Once done to medium-rare, place the breast on a plate and tent it with a piece of aluminum foil.
- Start sautéing the grated garlic in sesame oil in a small saucepan, then add the grated ginger. Then spoon in the hoisin sauce, soy sauce, and honey (if you like it really sweet). Stir the sauce on low heat until it thickens.
The Pancake
- For the pancake, whisk water into flour, salt and five spice powder in a large mixing bowl. Combine completely until lump-free. Next, chop the green onion and add it to the flour and water. Stir the mixture until the green onion is mixed evenly throughout.
- Heat a skillet to medium heat and spray or brush with vegetable oil to prevent sticking. Pour or spoon the batter onto the pan, gently swirling the pan to create a round pancake about 6-inches big; a thin pancake is desirable. You can also use a spoon to quickly spread out the batter before it cooks. Fry for 2-4 minutes until one side becomes golden brown. Turn over and fry the second side for another 2 minutes. Take off and stack on a plate, they will soften over time, which is desirable.
The Veggies
- Prepare the raw veggies—slice cucumber into matchstick-sized pieces and dice the spring onion. Next, shred cabbage and julienne carrots, and sauté separately until crisp and tender.
Finishing
This recipe serves up well as a build-it-yourself wrap, so you can add your favourite ingredients. I start by spreading a small amount of hoisin sauce on the pancake. Then on one side I place a sampling of veggies, and on the other, four slices of duck. I top off this marvelous creation with another dollop of sauce to taste. Folding the pancake over the top, I bite in and savour the moment!
Rice is an excellent alternative to the green onion pancake. For this variation, scoop a serving of cooked white rice (jasmine is my choice) into a bowl, top with veggies and duck slices, and finish with a generous drizzle of hoisin sauce.