Low Sodium Duck Pancakes
Delight in the flavorful elegance of Low Sodium Duck Pancakes, a lighter twist on a beloved classic. This recipe features tender, aromatic duck breast seasoned with Chinese five-spice and roasted to perfection, accompanied by fresh cucumber matchsticks and crisp spring onions. The fluffy homemade pancakes are effortlessly thin and enriched with sesame oil, offering the perfect wrap for a low sodium hoisin sauce drizzle and savory filling. Perfect for a refined dinner or impressive appetizer, these duck pancakes deliver balanced flavors without the excessive salt. Ready in just over an hour, serve them warm and freshly assembled for an irresistible bite-sized experience. Keywords: low sodium duck pancakes, homemade pancakes, healthy duck recipes, Chinese appetizers, low sodium dinner ideas.
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 0.5 teaspoon Chinese five-spice powder
- 3 tablespoons Hoisin sauce (low sodium)
- 1 medium Cucumber
- 4 stalks Spring onions
- 1 cup All-purpose flour
- 0.75 cup Water
- 1 tablespoon Sesame oil
- 1 teaspoon Baking powder
- 2 tablespoons Vegetable oil
- 0.25 teaspoon Salt substitute
Instructions
Preheat your oven to 350°F (175°C).
Pat the duck breasts dry with paper towels. Score the skin lightly in a crosshatch pattern.
Rub the duck with Chinese five-spice powder evenly on both sides.
Place the duck breasts skin-side down in an oven-safe skillet over medium heat. Cook for about 5-7 minutes until the skin is golden and crispy.
Flip the duck breasts and transfer the skillet to the preheated oven. Roast for about 15 minutes for medium-rare, or until it reaches desired doneness.
Remove the duck from the oven and let it rest for 10 minutes before slicing thinly.
While the duck is cooking, prepare the pancakes. In a bowl, whisk together the flour, baking powder, and salt substitute.
Add the water and sesame oil to the flour mixture and whisk until smooth.
Heat a non-stick skillet over medium-high heat and lightly coat with vegetable oil.
Pour a small ladleful of batter into the skillet and tilt the pan to spread the batter thinly, forming a pancake. Cook for 1-2 minutes on each side until golden brown. Repeat with the remaining batter.
Slice the cucumber into matchsticks and thinly slice the spring onions.
To assemble, spread a little hoisin sauce on each pancake, add a few slices of duck, cucumber matchsticks, and spring onion slices.
Roll up the pancake with the filling inside and serve immediately while warm.
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.2 g | 200% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 23.0 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 2489 mg | 53% | |
*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.
