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Hoisin Duck Pancakes

with Smashed Cucumber Salad

45 MIN

+$11.99/serving 2 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
Pulling inspiration from the flavors of classic Chinese Peking duck, this dish features homemade pancakes filled with glazed duck confit and traditional fixings like sweet hoisin sauce and julienned scallions. You’ll serve it alongside another Chinese staple—smashed cucumber salad—which lends refreshing crunch and a kick of heat from chili crisp.
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Nutrition

PER SERVING
Calories

1410 Cals (est.)

View Full Nutrition

fresh

ingredients

16 oz Cooked Duck Leg Confit
2 Pasture-Raised Eggs
2 Persian Cucumbers
6 oz Carrots
2 Scallions
1 Lime
1 cup All-Purpose Flour
½ cup Cream
2 Tbsps Hoisin Sauce
1 Tbsp Soy Sauce
2 tsps Honey
1 Tbsp Mirin (Salted Cooking Wine)
4 tsps Chili Crisp Seasoning
1 Tbsp Sesame Oil
3 Tbsps Savory Black Bean-Chile Sauce
3 Tbsps Roasted Peanuts
1 tsp Black & White Sesame Seeds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Make the pancake batter

In a large bowl, combine the flour, eggs, cream (shaking the packet before opening), sesame seeds, a pinch of salt, and 1/2 cup of water. Whisk vigorously until smooth (if the batter seems too thick, whisk in 1 tablespoon of water at a time to achieve the right consistency; just thin enough to swirl around in the pan).

2 Prepare the ingredients

Pat the duck dry with paper towels. Pull the meat off the bones, tearing into bite-sized pieces. Cut the scallions into 2-inch pieces, then thinly slice lengthwise. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the mirin; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Lay the cucumbers flat on a cutting board; smash with the back of a wooden spoon to break into uneven pieces, then cut crosswise into 1-inch pieces. Halve the lime; squeeze the juice into a medium bowl. Add the smashed cucumbers, sesame oil, and up to half the chili crisp, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. In a separate bowl, combine the honey and soy sauce. In a separate bowl, combine the hoisin sauce and black bean-chile sauce.

3 Make the pancakes

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add 1/4 of the batter (a heaping 1/3 cup). Immediately swirl the pan in a circular motion to create a thin, even layer. Cook 1 to 2 minutes per side (flipping carefully as to not tear the pancake), or until lightly browned and cooked through. Transfer to a plate. Repeat 3 more times with the remaining batter. Wipe out the pan.

4 Glaze the duck & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pulled duck in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the honey-soy sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the duck is coated and heated through. Turn off the heat. Serve the pancakes, glazed duck, sliced scallions, marinated carrots, and hoisin-black bean sauce separately; assemble as desired. Serve the smashed cucumbers on the side. Garnish the cucumbers with the peanuts and as much of the remaining chili crisp as you’d like. Enjoy!