Duck Pancakes with Pickled Carrot Salad
Easy | Serves 2 | Hands‑on time 20 min
“Pick up duck breasts, hoisin sauce and Chinese pancakes for this shortcut supper recipe. A simple take on a popular Chinese dish.”
Introduction
If you’ve ever dreamed of bringing a touch of the Far East to your dinner table but felt daunted by the idea of a full‑scale dim‑sum spread, this dish is your golden ticket. Duck Pancakes with Pickled Carrot Salad marries the rich, succulent flavor of duck with the bright, tangy crunch of a quick carrot salad—all wrapped in soft, warm Chinese pancakes. The recipe is straightforward, requires only a handful of ingredients, and delivers a restaurant‑style experience in under 30 minutes.
Whether you’re a home cook who loves to experiment or a busy weekday chef looking for a crowd‑pleaser, this meal will elevate your culinary repertoire without overwhelming your schedule. Let’s dive into the details that make this recipe both approachable and delicious.
Meal Profile
| Feature | Details |
|---|---|
| Dish | Duck Pancakes with Pickled Carrot Salad |
| Cuisine | Chinese‑inspired fusion |
| Difficulty | Easy |
| Portion | Serves 2 |
| Hands‑on time | 20 minutes |
| Total time | ~30 minutes (including prep) |
| Key ingredients | Duck breasts, hoisin sauce, Chinese pancakes, carrots, coriander, red chilli, rice vinegar |
| Why it works | The savory duck pairs perfectly with the sweet‑tangy pickled carrots, while the pancakes act as a neutral canvas that absorbs the sauce and adds a comforting, chewy texture. |
The recipe’s charm lies in its simplicity: it’s essentially a “one‑pan” meal with a side salad that requires minimal chopping and no special equipment. The pickled carrot salad adds a refreshing contrast to the rich duck, making each bite a balanced medley of flavors and textures.
Ingredient Highlight
Below is a detailed rundown of the ingredients you’ll need. Feel free to adjust quantities to suit your taste or pantry. All ingredients are sourced from mainstream retailers such as Waitrose, but you can substitute with equivalent products if necessary.
| Ingredient | Quantity | Notes |
|---|---|---|
| Gressingham duck mini fillets | 175 g | If unavailable, use regular duck breasts. Trim excess fat for a leaner result. |
| Hoisin sauce | 2 Tbsp | Adds sweetness and depth; choose a brand with a smooth consistency. |
| Chinese pancakes | 10 Wafer Thin Soft Chinese Pancakes (or similar) | These are pre‑made; if you can’t find them, a lightly toasted tortilla works as a substitute. |
| Carrots | 4 small or 2 medium | Fresh, firm carrots yield the best texture. |
| Fresh coriander | 1 bunch | Roughly chopped for the salad, with a few whole leaves for garnish. |
| Red chilli | 1 | Deseed for less heat; finely chop to distribute spice evenly. |
| Rice vinegar | 3 Tbsp | Provides the bright, acidic note in the pickled carrot salad. |
| Caster sugar | 1 Tbsp | Balances the vinegar’s acidity. |
| Toasted sesame oil | 1 Tbsp | Adds nutty aroma; use sparingly to avoid overpowering the dish. |
| Spring onions | 1 bunch | Shredded for garnish. |
| Cucumber | 1 small | Shredded or sliced thinly; adds crispness. |
Tips for Success
- Duck Preparation: Let the duck fillets come to room temperature before cooking; this ensures even browning.
- Sauce Balance: Hoisin sauce is naturally sweet and salty—if you prefer a less sweet version, reduce the sugar or use a low‑sugar alternative.
- Pickled Carrots: The quick pickling step takes only a few minutes, but the flavors meld instantly, so you can prep this salad while the duck cooks.
- Pancake Warmth: Warm the pancakes just enough to soften them without making them soggy; a quick toast in a dry pan works best.
Step‑by‑Step Instructions
Follow these numbered steps to create a harmonious dish that looks as good as it tastes.
-
Prepare the pickled carrot salad
Use a vegetable peeler to peel the carrots into ribbons; put them in a large bowl. Finely chop most of the coriander, keeping a few leaves to garnish. Deseed and finely chop the chilli. Mix the coriander, chilli, rice vinegar, and caster sugar together in a bowl or jug, then pour over the carrots and toss. -
Cook the duck
Heat the sesame oil in a frying pan, then add the duck and fry for 3‑4 minutes until the meat has some colour but is still pink in the middle. Add the hoisin sauce, then take off the heat. -
Warm the pancakes
Heat the pancakes according to the pack instructions. Shred the spring onions and cucumber. -
Final assembly
Taste and season the carrots and sprinkle over the reserved coriander leaves, then serve with the pancakes, duck, spring onions and cucumber, with extra hoisin sauce on the side, if you like.
Feel free to adjust the seasoning at the end: a squeeze of lime, a splash of soy sauce, or a pinch of white pepper can add a personal touch.
Serving Suggestions & Variations
Classic Presentation
- Layering: Place a warm pancake on a plate, lay a slice of duck on top, then add a spoonful of pickled carrot salad. Fold the pancake like a spring roll and garnish with fresh coriander leaves.
- Sauce: Offer a small bowl of hoisin sauce or a simple soy‑ginger dip on the side.
Flavor Tweaks
| Variation | What to Add | Why It Works |
|---|---|---|
| Smoky Twist | A dash of smoked paprika or a few drops of liquid smoke | Adds depth and pairs well with duck. |
| Spicy Kick | A handful of crushed dried red pepper flakes | Amplifies heat for spice lovers. |
| Herbal Boost | A handful of mint or basil leaves | Provides a contrasting freshness. |
| Sweet & Sour | 1 Tbsp honey instead of caster sugar | Enhances sweetness and balances the tang. |
Ingredient Substitutions
- Pancakes: Use thin flour tortillas, crepe‑style pancakes, or even lightly toasted pita for a different texture.
- Duck: Substitute with chicken thighs or pork tenderloin for a milder flavor.
- Carrots: Swap with beetroot ribbons or purple cabbage for a color change and subtle earthy note.
Side Pairings
- Rice: A simple jasmine or sticky rice acts as a neutral base that soaks up the sauce.
- Soup: A light miso or ginger broth can cleanse the palate between bites.
- Bread: A crusty baguette or naan can be used to scoop up any leftover sauce.
Conclusion
Duck Pancakes with Pickled Carrot Salad exemplifies how a few well‑chosen ingredients and a clear, step‑by‑step approach can transform a weekday dinner into a memorable culinary experience. The dish is not only quick and easy but also showcases the harmony between savory, sweet, tangy, and fresh flavors—a hallmark of great Chinese‑inspired cuisine.
Whether you serve it to impress guests, enjoy a quiet family meal, or simply treat yourself to something special, this recipe will fit right into your cooking repertoire. Experiment with the suggested variations, adjust the spice level, or swap in your favorite ingredients, and you’ll find that the possibilities are endless.
So next time you’re craving something comforting yet sophisticated, reach for those duck fillets, a jar of hoisin sauce, and a pack of Chinese pancakes, and let the magic begin. Happy cooking!
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