Advertisement
Ingredients
12 ounces skinless, boneless duck breast
2 tablespoons dark soy sauce
2 tablespoons honey
1 teaspoon Chinese five-spice powder
¼ teaspoon coarse black pepper
1 teaspoon toasted sesame oil
1 garlic clove, crushed
1 tablespoon white wine vinegar
3 tablespoons plum jam or hoisin sauce
Pinch dried chili flakes
8 Chinese wheat-flour pancakes
1 tablespoon sunflower or peanut oil
4 scallions, trimmed and slivered
½ cucumber, peeled, seeded and cut in matchsticks
1 tablespoon fresh cilantro leaves plus sprigs for garnish
Nutritional analysis per serving (2 to 4 servings)
61 grams carbs; 157 milligrams cholesterol; 570 calories; 7 grams monosaturated fat; 9 grams polyunsaturated fat; 5 grams saturated fat; 24 grams fat; 1 gram fiber; 1363 milligrams sodium; 28 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Halve duck breast horizontally. Then cut with the grain in thin slivers. Mix 1 tablespoon soy sauce with honey, five-spice powder and pepper, toss with duck, and set aside.
- Step 2
Heat sesame oil in small saucepan, add garlic, cook briefly, then stir in vinegar, jam, chili flakes and remaining soy sauce. Cook 2 minutes over medium heat to blend, then strain through a sieve, mashing the garlic. Set sauce aside.
- Step 3
Place pancakes on a heat-proof plate. Cover with foil. Set them on top of pan of simmering water to warm.
- Step 4
Heat sunflower or peanut oil in wok or skillet. Drain duck in sieve to remove excess marinade, add to wok, and stir-fry over high heat 2 to 3 minutes, until browned. Remove from heat.
- Step 5
Spread warm pancakes with sauce mixture. Top with strips of duck, scallion and cucumber, sprinkle with cilantro, and roll up. Garnish with cilantro sprigs, and serve.
Private Notes
Comments
If Chinese pancakes are hard to find (and cumbersome to make) use thin flour tortillas!
This is a genius recipe!! I add a little duck fat to the wok. And yes get good quality thin flour tortillas! Also doubled the sauce. Really great really easy!!
Flour tortillas are the way to go. I marinate the duck for a few hours in the refrigerator. The sauce can be made a day ahead. The flavor improves. Duck fat works well. I’ve even rendered the skin since it doesn’t take much fat to cook the duck. A wonderful dish, even on a weeknight.
This is a genius recipe!! I add a little duck fat to the wok. And yes get good quality thin flour tortillas! Also doubled the sauce. Really great really easy!!
If Chinese pancakes are hard to find (and cumbersome to make) use thin flour tortillas!