Quick Peking Duck Pancakes with Pickled Carrots
- 4 Duck Breast
- 1/3 Cup Hoisin Sauce
- 2 Tbsp. Soy Sauce
- 1 Tbsp. Fresh Garlic, chopped
- 1 Tbsp. Fresh Ginger, chopped
- 1 Tsp. Chinese Five Spice
- 1/2 Cucumber. Julienned
- 3 Carrots, Julienned
- 1 Cup Scallions, finely sliced
- 1 Cup Cilantro, finely sliced
- 1 Tsp. Lime Juice
- 1 Tsp. Seasoned Rice Vinegar
- 1 Tsp. Granulated Sugar
- 6 Flour Tortillas
To Marinate the Duck Breast:
Combine ¼ cup of Hoisin, Soy Sauce, Garlic, Ginger and Five Spice in a zip lock bag. Add the duck breasts and marinate in fridge overnight.
To Cook the Marinated Duck Breast
1: When ready to cook, place the duck breasts in a (room temperature) sauté pan skin side down and place on medium heat. As the pan gets hot, the fat will begin to render, drain off the fat and reserve for another use. (Like our duck fat roasted potatoes recipe)!
2: Keep rendering until the skin is golden brown and the edges are beginning to char.
3: Turn the breasts over and cook for approximately 2-5 minutes. (rare – well done)
4: Remove from pan and rest duck on a plate covered with foil for 10 minutes.
5: After resting, slice the duck breast lengthwise into thinnest slices possible and reserve until ready to serve.
For the Carrots: Toss the carrots with lime juice, vinegar and sugar, allow to marinating for 10 minutes.
To Serve: With the remaining Hoisin Sauce spread on each tortilla evenly, top with a few slices of marinated duck, some julienned cucumbers and pickled carrots. Sprinkle with scallions and cilantro.