Dairy-Free Duck Pancakes
Delight your taste buds with these tantalizing Dairy-Free Duck Pancakes, a modern twist on the classic Chinese-inspired dish! Featuring succulent duck breast seasoned with aromatic five-spice powder, seared to crispy perfection, and roasted for a tender, flavorful bite, this recipe is both indulgent and dairy-free. The handmade pancakes, crafted from simple ingredients like all-purpose flour and boiling water, add an authentic touch that's silky yet satisfying. Paired with fresh cucumber, green onions, and a zesty garlic-hoisin dipping sauce, these pancakes are a perfect balance of savory, sweet, and tangy. Ready in just over an hour, this recipe is ideal for impressing guests at a dinner party or upgrading your weeknight meals. Perfect for dairy-free diners and lovers of Asian-inspired cuisine, these versatile wraps are sure to become a household favorite.
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C).
Score the skin of the duck breasts with a sharp knife, then season the breasts with salt, black pepper, and five-spice powder.
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.
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.
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.
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.
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.
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.
Remove the duck from the oven and let it rest for 5 minutes before thinly slicing.
Slice the green onions and cucumber into thin strips. Mince the garlic cloves.
In a small bowl, mix 2 tablespoons of hoisin sauce with minced garlic and rice vinegar to make a dipping sauce.
To serve, place a few duck slices on each pancake, add cucumber and green onion strips, then drizzle with the prepared sauce.
Roll tightly and enjoy your dairy-free duck pancakes.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 23.6 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 4546 mg | 198% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 18.4 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 1787 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
