23 Jan ‘Eat Happy’ Hoisin Duck Pancakes
Hoisin Duck Pancakes from ‘Eat Happy’
While it would be impossible to recreate true Chinese-style duck at home, this version comes with a big thumbs-up from my family and my friend Gary Barlow (check out our video cooking this together)! It uses duck breasts which are speedy to cook and widely available, and served with pancakes made with chickpea flour (find in Eat Happy p.190) or use any wraps or lettuce cups you have. But if you want a veggie meal, try using aubergine or even cauliflower instead of duck- it’s absolutely delicious. Veggie recipe here. The best thing about the recipe is the hoisin sauce, brightened with orange juice or any citrus fruit and creaminess from the tahini. It’s simple to make and tastes like the real deal and such a versatile sauce too. Just a little will enhance the flavour of leftover vegetables and it’s also brilliant with the fish burgers which you can also find in Eat Happy.
1. Preheat the oven to fan 200°C/Gas mark 7. With a sharp knife, score the fat of each duck breast in a criss- cross pattern, then sprinkle over half the five-spice powder and salt and rub in.
2. Make the hoisin sauce by whisking all the ingredients together in a bowl, then taste for seasoning and set aside.
3. Heat up a wide, ovenproof frying pan to a high heat (no oil needed) and place the duck breasts, skin side down, in the pan. Sprinkle over the rest of the spice and salt. Cook for 3 minutes or until most of the fat has rendered, and the duck skin is golden.
4. Turn the duck breasts over and cook for a further 30 seconds to seal the other side. Place the pan in the oven for the duck to finish cooking – 8 minutes for rare or 10 minutes for medium rare – then remove the duck and leave to rest on a chopping board for 10 minutes. Use this time to make the chickpea batter (if using) and, while the duck is resting, use the same pan to make the wraps. Or simply prep your lettuce leaves for assembling.
5. Pour any excess duck fat from the pan into a bowl.
6. Cut the duck breasts into thin slices, sprinkle with chilli flakes and place on a serving plate with the hoisin sauce in a bowl. Put the wraps on another plate and place the sliced cucumber and spring onions in a separate bowl. Let everyone assemble their own pancakes, pouring or spooning the hoisin sauce over the duck before adding the other ingredients.
4 duck breasts (skin on; total 600g)
1 teaspoon Chinese five-spice powder
A good pinch of sea salt
6 tablespoons tamari
3 tablespoons tahini or smooth nut/seed butter
1 1⁄2 tablespoons maple syrup
3 tablespoons orange juice
2 garlic cloves, finely chopped
11⁄2 teaspoons toasted sesame oil
11⁄2 teaspoons Chinese five-spice powder
12 small Chickpea Wraps (p.190 in Eat Happy) or any wraps of your choice or lettuce cups
Chilli flakes, to taste
1 cucumber, sliced into matchsticks
6 spring onions, sliced into matchsticks