Smoked Duck Pancakes
Five-spice duck breast smoked on the BBQ and served in homemade pancakes with hoisin. A restaurant favourite made at home over the coals.
- Serves 4
Ingredients
- For the Duck:
- 1 whole duck breast (skin-on, about 500–600g)
- 1 tablespoon Chinese five-spice powder
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons honey or hoisin sauce
- For the Pancakes:
- 1 cup plain flour (plus extra for rolling)
- ½ cup boiling water
- 1 teaspoon sesame oil
- For the Filling:
- ½ cucumber, julienned
- 2 spring onions, thinly sliced
- Hoisin sauce or plum sauce
Method
Make the Pancake Dough: Combine the flour and boiling water in a bowl. Mix until a dough forms. Knead until smooth, then cover and rest for 20 minutes.
Prepare the Duck: Score the duck skin. Rub with five spice, salt and pepper, then brush with hoisin sauce.
Smoke the Duck: Set the barbecue for indirect heat using Heat Beads Original Briquettes. Add a cherry wood chunk directly onto the hot coals. Place the duck breast skin side up on the cooler side of the barbecue and smoke for 30 to 40 minutes until the internal temperature of the meat reaches 65°C or 150°F.
Rest and Slice the Duck: Let the duck rest while preparing the pancakes. After resting, slice the duck thinly.
Shape and Cook the Pancakes: Roll the rested dough into a log and cut into 10 pieces. Flatten each piece and stack two pieces together. Brush lightly with sesame oil. Roll gently until thin. Cook on a hotplate for a couple of minutes per side until soft and pliable.
Build the Pancakes: Spread hoisin on each warm pancake. Add sliced duck, cucumber and spring onions. Fold or roll however you like. Serve immediately.
Serve: Soft pancakes, smoky duck, crisp cucumber and sweet hoisin. Simple, fragrant and perfect straight off the grill.
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