Egg pancakes with duck and hoisin sauce
4 servings
20 minutes
Egg pancakes with duck and hoisin sauce are a delightful dish of Chinese cuisine that combines the tenderness of duck meat, the lightness of egg pancakes, and the spiciness of the famous hoisin sauce. Traditionally found in Cantonese cuisine, such snacks are served in dim sum restaurants. The pancakes made from an egg mixture have a delicate texture and softness that perfectly complement the rich flavor of crispy duck. Hoisin adds a sweet caramel note, while fresh vegetables give the dish lightness and a refreshing touch. It's an ideal option for a festive table or cozy dinner, especially if you want to feel the atmosphere of a Chinese feast. The balanced taste and original presentation make this dish not only delicious but also aesthetically pleasing.
1
Heat the pan. Make cross cuts on the skin of the duck breast, salt the duck on both sides, and place it skin-side down in the hot pan. Sear for three minutes, then flip and cook for one minute on the other side.
- Duck breast: 1 piece
- Salt: to taste
2
Extract from fat and send to an oven preheated to 180 degrees for eight to ten minutes.
- Duck breast: 1 piece
3
Beat eggs with flour and water, and fry thin pancakes in vegetable oil. About eight pieces. Spread half a teaspoon of hoisin on each pancake, thinly slice the duck and vegetables. Wrap in the pancake and serve.
- Chicken egg: 4 pieces
- Wheat flour: 50 g
- Water: 50 ml
- Vegetable oil: 20 ml
- Hoisin sauce: 4 teaspoons
- Cucumbers: 100 g
- Sweet pepper (capsicum): 50 g
- Napa cabbage (pak choi type): 50 g
- Spring onion: 10 g
