Crispy skin Duck Pancakes


I am ever so grateful for the spirit of multiculturalism in Australia. One reason is that we are a melting pot of diversity that has enabled us to be exposed to rich cultural traditions especially fruitful in the culinary space. Our rich and vibrant cultural diversity is our greatest strength as a nation. Food unifies our hearts.  

In the spirit of spring & all things multiculturalism and inclusion, today’s recipe is inspired by Chinese duck pancakes. 

My recipe creation here is low carb, flour free, gluten free and full of veggies ! You might be wondering how on earth I managed to make pancakes without flour, have a look below. This recipe represents a super healthy way to enjoy this wholesome cultural dish.  

Hopefully you already have many of these ingredients in your pantry. Here’s how I did it:

Duck Pancakes  * makes 4 pancakes.

You will need: 

1 – 2 duck breasts 

1 small capsicum thinly sliced.

Freshly chopped coriander 

Thinly sliced carrot 

Thinly sliced cucumber

Sliced spring onions

Bean sprouts 

¼ cabbage thinly sliced

2 cloves garlic 

Sesame oil (roughly 1 teaspoon)

Hoisin sauce (roughly 1.5 tablespoons) 

Rice wine vinegar (roughly 1 teaspoon) 

½ teaspoon of freshly grated ginger

1/5 finely chopped fresh red chilli 

1 teaspoon of soy sauce 

Step by Step

Cook the duck: 

Preheat the oven to 200 degrees. We’ll come back to the oven later. 

Step 1: Season 1 duck breast in Salt and Pepper 

Step 2: Place the duck skin side down on a cool fry pan. Starting cool is important as slowly warming up will ensure maximum duck fat ejection into the pan. 

Step 3: Turn on the heat to medium.

Step 4: Cook until the skin side is golden brown. 

** Tip: DISCARD The duck fat that is released into the fry pan into silicone icecube moulds with some fresh rosemary for future use in roast veggies ! yum.  Store in the freezer. 

Step 5: In an oven friendly tray. Remove the duck from the fry pan using tongs and place the duck skin side down on an oven friendly tray. I put mine in an oven friendly ceramic plate. Some ovens will take 10 minutes to cook. My oven is an “oldy but a goodie “  as we say in Australia, so it requires more cooking time. It takes me more like 20 – 25 minutes. 

Once ready, put the duck aside to cool for 20 minutes. It will take 20 minutes to get everything else ready so it’s perfect timing.

To make the pancakes:

While you’re waiting for the duck to cook, It’s time to make the pancakes !

Using my previous recipe entitled: manoushe – Make the cauliflower pizza base from this recipe. It’s strange but it WORKS brilliantly. There are two main differences between my original recipe and this one: 

  1. To this recipe avoid any Italian herbs or spices. I only added salt, pepper and 1 clove garlic.  This base requires no garnish like the manoushe does. We keep this one plain 🙂
  2. Diameter size. The difference with the duck pancakes, is that Instead of making a large pizza sized base in the oven tray, we make small pancake versions. Roughly 7cm in diameter. On 1 oven tray, I added 4 pancakes). 

Summary: Size-wize, I used ½ a small cauliflower (so it would be ¼ of a large one) to make 4 pancakes today. All I added was 1 egg, Salt, 1 clove of garlic and 1 heaped teaspoon of labne (the original recipe has Persian fetta, either way works but Labne was all I had today and it worked a treat).

To make the stir fried veggies: 

Stir fry the following ingredients in a fry pan for 5 minutes then set in a bowl ready to serve! 

¼ cabbage thinly sliced

1 small red capsicum thinly sliced.

1 clove garlic 

Sesame oil (roughly 1 teaspoon)

Hoisin sauce (roughly 1.5 tablespoons) 

Rice wine vinegar (roughly 1 teaspoon) 

½ teaspoon of freshly grated ginger

1/5 finely chopped fresh red chilli 

1 teaspoon of soy sauce 

Prepare the Garnish 

  • Freshly chopped coriander 
  • Thinly sliced carrot 
  • Thinly sliced cucumber 
  • Sliced spring onions
  • Bean sprouts 
  • Optional: Sriracha sauce * for an extra spicy lovers.  

Presentation: 

Line the pancakes on a serving place, and garnish away to your hearts content! Do it your way. 

I really enjoyed placing the stir fried veggies on the base, then the duck, followed by stacking the garnishes on top. 

Enjoy xx 

©reemasaabnaturopathy2020

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