Gluten-Free Duck Pancakes
Indulge in the rich, savory flavors of these Gluten-Free Duck Pancakes—an elevated twist on a classic favorite. Perfectly seared and roasted duck breast, seasoned with aromatic five-spice powder and finished with a touch of golden honey, pairs seamlessly with crisp cucumber, fresh spring onions, and a tangy gluten-free hoisin sauce. The homemade gluten-free pancakes, crafted from rice flour, tapioca starch, and xanthan gum, are soft, delicate, and ideal for wrapping these irresistible fillings. Whether you're hosting a dinner party or enjoying a special meal, this recipe offers a restaurant-quality dish made entirely gluten-free. Ready in just two hours, these elegant pancakes are a true treat for any occasion!
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Five-spice powder
- 2 tablespoons Honey
- 3 tablespoons Gluten-free hoisin sauce
- 1 cup Rice flour
- 0.5 cup Tapioca starch
- 0.5 teaspoon Xanthan gum
- 1.25 cups Warm water
- 2 tablespoons Vegetable oil
- 1 piece Cucumber
- 4 pieces Spring onions
Instructions
Preheat your oven to 375°F (190°C).
Score the skin of the duck breasts in a crosshatch pattern using a sharp knife, being careful not to cut into the meat.
Season the duck breasts with salt, black pepper, and five-spice powder both on the skin and flesh sides.
Place the duck breasts skin-side down in a cold, oven-proof skillet. Turn the heat to medium-high and cook for about 6-8 minutes, until the skin is crispy and golden.
Flip the breasts over, then brush the skin with honey. Transfer the skillet to the preheated oven and roast for another 12-15 minutes until the internal temperature reaches 135°F (57°C) for medium-rare.
Remove the duck from the oven, place it on a resting board, and let it rest for 10 minutes before slicing thinly.
While the duck is cooking, prepare the gluten-free pancake batter. In a bowl, mix together the rice flour, tapioca starch, xanthan gum, and a pinch of salt.
Slowly add the warm water to the flour mixture, whisking continuously until you achieve a smooth, lump-free batter.
Heat a non-stick frying pan over medium heat and brush lightly with vegetable oil. Pour a small ladleful of batter into the pan, swirling around to create a thin, even pancake.
Cook each pancake for 1-2 minutes on each side until slightly golden. Remove and keep warm. Repeat with the remaining batter.
Peel the cucumber and cut into thin matchsticks. Trim the spring onions and slice them into thin strips.
To assemble, spread some gluten-free hoisin sauce on a warm pancake, top with slices of duck, cucumber, and spring onions before rolling up. Serve immediately.
Nutrition Facts
Calories |
2918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3533 mg | 154% | |
| Total Carbohydrate | 315.3 g | 115% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 63.0 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 1752 mg | 37% | |
*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.
