Easiest Way to Make Homemade Duck pancakes with hoi sin and cucumber

Hey everyone, it's Drew, welcome to our recipe site. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Perfect Duck pancakes with hoi sin and cucumber. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Duck pancakes with hoi sin and cucumber, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Duck pancakes with hoi sin and cucumber delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Duck pancakes with hoi sin and cucumber is Serves 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Duck pancakes with hoi sin and cucumber estimated approx 1 hour.

To get started with this recipe, we must first prepare a few components. You can have Duck pancakes with hoi sin and cucumber using 17 ingredients and 19 steps. Here is how you cook it.

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Ingredients and spices that need to be Make ready to make Duck pancakes with hoi sin and cucumber:

1. For the duck:
2. 1 tbsp sea salt
3. 1/2 tsp sichiuan peppercorn
4. 4 duck breast fillets, skin on and tenderloin removed
5. Pancakes:
6. 500 g plain flour, extra for dusting
7. 345 ml boiling water
8. 3 tbsp sesame oil
9. Accompaniments :
10. 2 Lebanese cucumbers
11. 1 bunch spring onion, white part only, cleaned and trimmed
12. Pancake sauce
13. Pancake sauce:
14. 200 g hoi sin sauce
15. 2 tsp sesame oil
16. 1 1/2 tbsp water
17. 35 ml sugar syrup

Steps to make to make Duck pancakes with hoi sin and cucumber

1. To marinate the duck: Dry roast the salt and Sichuan peppercorn in a small frypan for 1 - 2 minutes on medium heat until fragrant. Allow to cool then blitz in a spice grinder.
2. Lightly sprinkle the duck breast fillets on both sides with the ground salt mix and marinate for 2 -3 hour in the fridge.
3. To make the pancakes: Place the flour in a bowl. Slowly add the boiling water and mix with wooden spoon in one direction.
4. When cool enough to handle, knead the dough for 5 minutes until smooth.
5. Cover with a damp cloth or cling wrap and let rest for 30 minutes.
6. Divide and roll three cylinders. Cut each cylinder into 10 pieces. Roll each piece of dough into a ball and press into a flat disc with the palm of your hand.
7. Brush the top disc with sesame oil and place another dish on top of the brushed surface.
8. Use a small rolling pin to flatten the paired pieces into round about 12 cm across.
9. Cook the pancakes a pair at a time in a dry fry pan on low medium heat.
10. When brown spots start to appear on the underside, turn over and cook until brown spots appear on the other side.
11. Lift out pancake gently peel apart. Stack the pancake on a plate and repeat with the rest of the dough. You should have about 30 pancakes.
12. To finish: Set up a fryer to 170ºC and a steamer.
13. Cut the cucumber in half lengthways and use a teaspoon to scape out the seeds. Slice the cucumber into batons about 5 cm long.
14. Remove the duck breast from the bag. Fry for 5-6 minutes skin side down and flip it once and drain on paper towel. Let rest for 3 minutes.
15. Fan out 12 pancakes on a large plate or place directly into a bamboo steamer and steam for 1 - 2 minutes until heated through.
16. Slice each breast lengthway into 6 piecers and serve the pancakes, cucumber, spring onions and side dish of pancake sauce.
17. Pancake sauce: Combine all the ingredients in a pot.
18. Bring to a simmer then take off the heat.
19. Store in a sealed container in the refrigerator for up to 2 weeks.

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