Dairy-Free Duck Pancakes
Indulge in the irresistible flavors of these Dairy-Free Duck Pancakes, a gourmet twist on a classic dish that’s perfect for any occasion. Featuring perfectly seared and oven-roasted duck breast seasoned with fragrant five-spice powder, these pancakes are a celebration of rich, savory flavors. The homemade pancakes, tender and lightly brushed with sesame oil, make the perfect wrap for thinly sliced duck, crisp cucumber, and fresh green onions. A tangy hoisin-garlic dipping sauce ties it all together, adding a punch of umami to every bite. This recipe is entirely dairy-free and crafted from scratch, including the pancakes, ensuring a fresh and wholesome experience. Whether it’s for a dinner party or a weeknight treat, these duck pancakes are an elegant and memorable dish that’s surprisingly achievable in your own kitchen.
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Ingredients
- 2 pieces Duck breast
- 2 tablespoons Soy sauce
- 3 tablespoons Hoisin sauce
- 1 teaspoon Five-spice powder
- 4 stalks Green onions
- 1 medium-sized Cucumber
- 200 grams All-purpose flour
- 150 milliliters Boiling water
- 1 tablespoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 tablespoon Rice vinegar
- 2 cloves Garlic cloves
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Score the skin of the duck breasts with a sharp knife, then season the breasts with salt, black pepper, and five-spice powder.
Step 3
Heat a skillet over medium-high heat. Place the duck breasts skin side down and sear for 6-8 minutes until the skin is golden brown. Flip and sear the other side for 1-2 minutes.
Step 4
Transfer the duck breasts to a baking dish and brush with 1 tablespoon of hoisin sauce. Roast in the oven for 10-15 minutes, until the duck is cooked through but still slightly pink in the center.
Step 5
While the duck is cooking, prepare the pancake dough by mixing flour and salt in a bowl. Gradually add boiling water, stirring with a wooden spoon until a dough forms.
Step 6
Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 20 minutes.
Step 7
Once rested, divide the dough into 12 equal portions. Roll each portion into a ball, then flatten and roll into a thin pancake, approximately 5 inches in diameter.
Step 8
Heat a non-stick skillet over medium heat. Cook each pancake for about 1 minute on each side, until slightly golden. Brush lightly with sesame oil.
Step 9
Remove the duck from the oven and let it rest for 5 minutes before thinly slicing.
Step 10
Slice the green onions and cucumber into thin strips. Mince the garlic cloves.
Step 11
In a small bowl, mix 2 tablespoons of hoisin sauce with minced garlic and rice vinegar to make a dipping sauce.
Step 12
To serve, place a few duck slices on each pancake, add cucumber and green onion strips, then drizzle with the prepared sauce.
Step 13
Roll tightly and enjoy your dairy-free duck pancakes.
Nutrition Facts
| Serving size | (1165.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2621.0 |
| Total Fat 157.8g | 0% |
| Saturated Fat 45.0g | 0% |
| Polyunsaturated Fat 23.6g | |
| Cholesterol 337.4mg | 0% |
| Sodium 4546.4mg | 0% |
| Total Carbohydrate 192.4g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 18.4g | |
| Protein 107.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 211.0mg | 0% |
| Iron 36.0mg | 0% |
| Potassium 1786.9mg | 0% |
Source of Calories