These Peking-style paleo duck pancakes are served with crispy fried meat, homemade hoisin sauce and fresh vegetables. This is a healthier version of the much-loved Chinese classic that you can whip up for friends and family.
- 2/3 cup Paleo Hoisin Sauce
For the duck
- 3–4 green onions/scallions
- Small bunch of fresh coriander stalks
- 3 slices of orange
- 3–4 slices of fresh ginger
- 1 garlic clove, sliced
- 1 teaspoon Chinese five-spice powder
- Generous pinch of salt and pepper
- 3–4 cups water
- 1 teaspoon coconut oil
- 2 duck breasts, with skin
- Extra Chinese Five-spice powder, salt, pepper and coconut oil for cooking
For the pancakes
- 3 eggs
- 1/3 cup warm water
- 1/2 cup tapioca flour
- 1 teaspoon onion powder
- 1 tsp sesame oil
- 2 1/2 tablespoons coconut flour
- Coconut oil or ghee for frying
- 5–6 pale stalks of the spring onions, sliced lengthways
- 1 long red chilli, sliced
- 1 medium cucumber, sliced into strips
- Prepare the duck first. Place all ingredients, except for the duck, in a deep frying pan or flat round saucepan and bring to boil. Turn the heat down and simmer for 4-5 minutes, allowing all the flavours to infuse. Remove from the heat and place the duck breasts, skin side down, in the broth. Move some of the onions and orange to the top so the meat is covered as much as possible. Cover with a lid and let the duck poach gently in hot broth for about 15 minutes (not on the heat).
- ￼Prepare the hoisin sauce. While the duck is poaching, prepare the hoisin sauce if you haven’t done this ahead of time already. The link for the recipe is above.
- Now prepare the pancakes. Whisk the eggs with water, onion powder and sesame oil until slightly frothy, about 30 seconds. Add tapioca flour and whisk until dissolved and incorporated. Then add coconut flour and whisk until well combined.
- Heat a teaspoon of macadamia oil or coconut oil in a small frying pan over medium heat. Using a large spoon or a small jug, pour about 1/4-1/5 of a cup of egg mixture into the pan and at the same time swirl the pan around so that the mixture spreads into a thin, crepe like pancake. It should start cooking through instantly. Leave the pan on the heat, cooking for about a minute or until light, golden brown marks appear on the bottom side. Then flip the pancake over and cook on the second side for about 30 seconds. Remove to a plate and keep warm. Repeat with the rest of the mixture. You should get around 9-10 pancakes out of it.
- ￼Back to the duck. Remove duck breasts from the broth and place on a plate. Season with sea salt, pepper and a bit of Five-spice powder on both sides. Place the ducks, skin side down, in a cold skillet and turn the heat on to medium. Cook on medium heat for 12-15 minutes, allowing as much fat in the skin as possible to render. The skin will turn beautiful golden brown and crispy and most of the fat will melt into the frying pan. Baste the duck meat with the melted fat and juices a couple of times during the cooking process.
- ￼After 12-15 minutes, turn the duck over and cook the flesh side for about 3 minutes over medium heat. Remove to a chopping board and rest for 3-4 minutes. While the duck is cooking, slice all additional ingredients and set the table. Finally, slice the duck and serve .
- Roll each pancakes filled with half a teaspoon of hoisin sauce, 3 pieces of duck, 1-2 onion strips, 1-2 cucumber strips and some chilli.