Soy-Free Duck Pancakes
Delight in the irresistible flavors of Soy-Free Duck Pancakes, a gourmet twist on a classic favorite that’s perfect for those with soy sensitivities. Featuring tender, oven-roasted duck breast seasoned with sea salt and cracked black pepper, this recipe crafts a harmonious balance of rich savoriness and fresh, crisp vegetable garnishes like cucumber and spring onions. The homemade pancakes, made from simple all-purpose flour and sesame oil, are light, pillowy, and free of soy-based ingredients, ensuring a wholesome experience for every guest at the table. A luscious plum sauce ties it all together, delivering a sweet and tangy finish to this sophisticated yet approachable dish. With just 30 minutes of prep and 45 minutes of cook time, these duck pancakes are an impressive addition to your dinner repertoire, perfect for entertaining or treating yourself to restaurant-quality cuisine at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Duck breast
- 1 teaspoon Sea salt
- 0.5 teaspoon Cracked black pepper
- 1 medium Cucumber
- 4 pieces Spring onions
- 0.5 cup Plum sauce
- 1 cup All-purpose flour
- 0.5 cup Boiling water
- 1 tablespoon Sesame oil
Instructions
Begin by preheating the oven to 400°F (200°C).
Score the skin of the duck breasts in a crosshatch pattern. Season the duck generously with sea salt and cracked black pepper.
Place the duck breasts skin-side down in a cold oven-safe skillet. Turn the heat to medium and cook for about 6-8 minutes, or until the skin is golden and fat has rendered.
Transfer the skillet to the preheated oven and roast the duck for an additional 10-12 minutes for medium rare.
While the duck cooks, prepare the vegetable garnishes. Slice the cucumber into thin matchsticks and finely slice the spring onions.
Remove the duck from the oven and let it rest for 10 minutes before slicing thinly.
To make the pancakes, mix the all-purpose flour in a bowl with the boiling water. Stir until a dough forms, then knead it on a floured surface until smooth, about 5 minutes.
Divide the dough into 8 equal portions and roll each into a ball. Roll out each ball into a thin pancake approximately 6 inches in diameter.
Heat a non-stick skillet over medium heat. Brush one side of each pancake with sesame oil and place it in the skillet, oil side down. Cook for about 2 minutes until bubbles form on the surface, then flip and cook for another minute.
To serve, spread a teaspoon of plum sauce on each pancake, followed by slices of duck, cucumber, and spring onions. Roll them up and enjoy your soy-free duck pancakes.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3340 mg | 145% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 45.2 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 1482 mg | 32% | |
*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.
