Chinese Pancakes with Duck Confit

Name: Chinese Pancakes with Duck Confit
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: makes 16 pancakes
Ingredients: 1/2 cup (125 ml) flour; 2 tablespoons (30 ml) tapioca starch; 1 1/2 teaspoons (7.5 ml) sugar; 1 teaspoon (5 ml) curry powder; 1 pinch salt; 1/2 cup (125 ml) water; 1/4 cup (60 ml) pale ale; Vegetable oil; 2 confit duck legs, deboned and shredded; 1 green onion, chopped; Pepper; Hoisin sauce; 1 cup (250 ml) cucumber cut into thin strips about 4 inches (10 cm) long; 1 cup (250 ml) finely shredded iceberg lettuce; Cilantro

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Preparation 30 MIN

Cooking 15 MIN
Makes makes 16 pancakes

Ingredients
Preparation

Ingredients

PANCAKES

1/2 cup (125 ml) flour
2 tablespoons (30 ml) tapioca starch
1 1/2 teaspoons (7.5 ml) sugar
1 teaspoon (5 ml) curry powder
1 pinch salt
1/2 cup (125 ml) water
1/4 cup (60 ml) pale ale
Vegetable oil

FILLING

2 confit duck legs, deboned and shredded
1 green onion, chopped
Pepper
Hoisin sauce
1 cup (250 ml) cucumber cut into thin strips about 4 inches (10 cm) long
1 cup (250 ml) finely shredded iceberg lettuce
Cilantro

Preparation

PANCAKES

In a bowl, combine the dry ingredients. Add the liquid ingredients, whisking until the batter is smooth.
Preheat a small non-stick skillet over medium heat and brush lightly with oil. Spoon about 15 ml (1 tablespoon) batter into the skillet for each pancake, tilting the skillet to form the batter into a 10-cm (4-inch) disc. Cook until lightly browned, about 1 minute per side. Set aside.

FILLING

In a skillet over medium heat, cook the duck until heated through. Add the green onion and season with pepper.
Place the duck and vegetables on serving plates, covering the duck to keep it warm. Arrange the garnishes in the centre of the table.
Each diner spreads some hoisin on a pancake, adds duck, vegetables and cilantro, and folds up the pancake like an envelope.