5-Ingredient Crispy Duck Pancakes with Hoisin

Ingredients

• id: duck_breast metric: 2 large imperial: 2 large name: duck breasts, skin scored

• id: chinese_pancakes metric: 12 pieces imperial: 12 pieces name: Chinese pancakes (or thin crepes)

• id: hoisin_sauce metric: 120ml imperial: 1/2 cup name: hoisin sauce

• id: cucumber metric: 1 large imperial: 1 large name: cucumber, julienned

• id: spring_onions metric: 6 stalks imperial: 6 stalks name: spring onions, julienned

Instructions

1. Preheat your oven to 200°C (400°F). Score the skin of the {duck_breast} in a crosshatch pattern, cutting through the skin but not into the meat. Season both sides with salt and pepper.

2. Place duck breasts skin-side down in a cold, oven-safe skillet. Cook over medium heat for 8-10 minutes without moving them, allowing the fat to render and skin to become golden and crispy.

3. Flip the duck breasts and transfer the skillet to the oven. Roast for 8-12 minutes for medium-rare (internal temperature 54°C/130°F). Rest for 10 minutes before slicing thinly.

4. Meanwhile, prepare the {cucumber} and {spring_onions} by cutting them into thin julienne strips about 5cm long. Steam the {chinese_pancakes} according to package instructions until warm and pliable.

5. Slice the rested duck breast thinly against the grain. Arrange on a platter alongside the warm pancakes, julienned vegetables, and {hoisin_sauce} in a small bowl.

6. To serve, spread hoisin sauce on a pancake, add duck slices, cucumber, and spring onions, then roll up and enjoy immediately while the duck is still warm.

Tips

Duck Skin Crispiness: Starting the duck skin-side down in a cold pan allows the fat to render slowly, creating perfectly crispy skin. Don't rush this step.

Pancake Options: If Chinese pancakes aren't available, thin flour tortillas or even crepe-style pancakes work well as substitutes.

Duck Doneness: Duck breast is best served pink in the centre. Use a meat thermometer for accuracy - 54°C (130°F) for medium-rare, 60°C (140°F) for medium.

Make-Ahead Prep: Duck can be cooked up to 2 hours ahead and served at room temperature. The vegetables can be julienned earlier in the day and kept crisp in ice water.

Fat Saving: Save the rendered duck fat - it's excellent for roasting potatoes or other vegetables and adds incredible flavour.

Serving Style: Set up all components on the table and let guests assemble their own pancakes for an interactive, restaurant-style dining experience.