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Gary's crispy hoisin duck pancakes: Today

A savoury take on pancakes, perfect for dinner for Shrove Tuesday.
A savoury take on pancakes, perfect for dinner for Shrove Tuesday.

A savoury take on pancakes, perfect for dinner for Shrove Tuesday.

Ingredients

  • ½ cooked duck, skin on
  • 2 scallions, sliced thinly on the bias
  • ½ red bell pepper, sliced thinly and placed into iced water for at least 20 mins
  • 12 mange tout, sliced thinly and placed into iced water
  • 1 cucumber, split in half lengthwise and de-seeded then sliced into julienne strips
  • 1 small bowl of shredded iceberg lettuce

Method

  1. Pre-heat your oven to 190C.
  2. Place the half duck on a tinfoil lined baking tray and place into the oven for 25 minutes.
  3. For the last 5 minutes raise the temperature to 210C.
  4. When heated through, remove the duck and let it rest for 5 minutes.
  5. Using two forks, pull the meat from the bone then shred it with a knife.
  6. Make sure the crispy fat is well dispersed throughout the meat. Having the crispy fat in through the meat allows for maximum flavour.
  7. Open up the pancakes and place on a plate.
  8. Place into the microwave for 15 seconds then top with a warm damp kitchen cloth.
  9. Remove the water from all your accompaniments and place in the middle of the table.
  10. Place the hoisin sauce in a serving bowl with a teaspoon. Place the duck mixture in the middle of the table too.

To serve

  1. Spoon on a little hoisin and spread with the base of a teaspoon.
  2. Then add bits of each desired accompaniment and enjoy.