Duck pancakes with cucumber, pomegranate, and hoisin sauce

Based on 5 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“I never thought of making duck pancakes at home but after trying it once, I realized it’s not that difficult, it just takes some time. It’s a recipe I’ve made again and again—simple and ingenious!”

Difficulty

Medium 👍
70
min.
Preparation
90
min.
Baking
120
min.
Resting

Ingredients

Servings:-4+
duck breasts
cucumber
pomegranate
4 tbsp hoisin sauce
3 tbsp corn syrup
4 tbsp dark rice vinegar
4 tsp soy sauce
2 tsp smoked paprika powder
2 tsp Chinese five-spice powder
250 ml water
350 g flour
scallions
1 tsp vegetable oil
salt
flour (for dusting)
Metric
Imperial

Utensils

  • 2 bowls
  • whisk
  • 2 baking dishes
  • pot
  • chopsticks
  • 2 kitchen towels
  • oven
  • 2 frying pans
  • 2 spatulas
  • 2 cutting boards
  • 2 knives
  • pastry brush
  • rolling pin

Nutrition per serving

Cal
625
Protein
25 g
Fat
17 g
Carb
94 g
  • Step 1/8

    For the marinade, combine corn syrup with dark rice vinegar, soy sauce, smoked paprika powder, and Chinese five-spice powder. Rub marinade on the meat-side of the duck breasts, leaving the skin uncovered, and marinate in the fridge for at least 1 hr.
    • 3 tbsp corn syrup
    • 4 tbsp dark rice vinegar
    • 4 tsp soy sauce
    • 2 tsp smoked paprika powder
    • 2 tsp Chinese five-spice powder
    • duck breasts
    • bowl
    • whisk
    • baking dish

    For the marinade, combine corn syrup with dark rice vinegar, soy sauce, smoked paprika powder, and Chinese five-spice powder. Rub marinade on the meat-side of the duck breasts, leaving the skin uncovered, and marinate in the fridge for at least 1 hr.

  • Step 2/8

    For the pancakes, bring water to a boil. Mix flour with salt, add the boiling water, and mix well, using chopsticks. Once cool enough to handle, knead for approx. 8 min., or until a smooth dough has formed. Cover with kitchen towel and let rest for approx. 1 hr.
    • 250 ml water
    • 350 g flour
    • salt
    • pot
    • bowl
    • chopsticks
    • kitchen towel

    For the pancakes, bring water to a boil. Mix flour with salt, add the boiling water, and mix well, using chopsticks. Once cool enough to handle, knead for approx. 8 min., or until a smooth dough has formed. Cover with kitchen towel and let rest for approx. 1 hr.

  • Step 3/8

    Preheat the oven to 80°C/175°F. Transfer duck breast to a frying pan, skin-side down, and sear until the skin is golden brown. Flip and sear the other side for approx. 3 min. Transfer to a baking dish and bake for approx. 1.5 hrs., or to desired level of doneness.
    • oven
    • frying pan
    • spatula
    • baking dish

    Preheat the oven to 80°C/175°F. Transfer duck breast to a frying pan, skin-side down, and sear until the skin is golden brown. Flip and sear the other side for approx. 3 min. Transfer to a baking dish and bake for approx. 1.5 hrs., or to desired level of doneness.

  • Step 4/8

    Meanwhile, halve and deseed pomegranate. Quarter and core cucumber. Cut cucumber and scallions into thin strips and set everything aside.
    • pomegranate
    • cucumber
    • scallions
    • cutting board
    • knife

    Meanwhile, halve and deseed pomegranate. Quarter and core cucumber. Cut cucumber and scallions into thin strips and set everything aside.

  • Step 5/8

    For the pancakes, roll dough into a thin log and divide into  approx. 24 equal pieces. Roll into balls and gently press them down. Brush half of them with some oil, then press another dough ball on top of each (at this point you’ll have 12 stacks of two dough balls each). On a floured working surface, roll each stack of dough balls into thin pancakes.
    • 1 tsp vegetable oil
    • flour (for dusting)
    • pastry brush
    • rolling pin

    For the pancakes, roll dough into a thin log and divide into approx. 24 equal pieces. Roll into balls and gently press them down. Brush half of them with some oil, then press another dough ball on top of each (at this point you’ll have 12 stacks of two dough balls each). On a floured working surface, roll each stack of dough balls into thin pancakes.

  • Step 6/8

    Heat a frying pan over medium-high heat. One after another, transfer the pancakes to the frying pan and let cook for approx. 30 sec., or until they slightly inflate. Then flip and cook again until lightly browned. Allow to cool, then carefully pull each pancake apart. You should have 24 pancakes. Cover them with a clean kitchen towel and set aside.
    • frying pan
    • spatula
    • kitchen towel

    Heat a frying pan over medium-high heat. One after another, transfer the pancakes to the frying pan and let cook for approx. 30 sec., or until they slightly inflate. Then flip and cook again until lightly browned. Allow to cool, then carefully pull each pancake apart. You should have 24 pancakes. Cover them with a clean kitchen towel and set aside.

  • Step 7/8

    Turn up the oven to 230°C/450°F and roast duck breasts for  approx. 5 – 7 min., or until the skin gets really crispy. Remove from the oven and thinly slice.
    • cutting board
    • knife

    Turn up the oven to 230°C/450°F and roast duck breasts for approx. 5 – 7 min., or until the skin gets really crispy. Remove from the oven and thinly slice.

  • Step 8/8

    Spread pancakes with hoisin sauce, top with cucumber, scallions, pomegranate seeds, and duck slices, then wrap them one after another. Enjoy!
    • 4 tbsp hoisin sauce

    Spread pancakes with hoisin sauce, top with cucumber, scallions, pomegranate seeds, and duck slices, then wrap them one after another. Enjoy!