“Peking” Duck Crepes
This multi-cultural, streamlined version of the classic Chinese “Peking Duck” dish is made with seared duck breasts rather than a whole roast bird , and the meat and crisp vegetables are wrapped in classic French crepes (which may be made up to two days ahead).
- Yield: Makes 6 entrée or 12 appetizer servings
All you need for this recipe and more...
- 4 (6-ounce) duck breast fillets
- 1/3 cup hoisin sauce
- 1 tablespoons finely chopped fresh ginger
- 1/4 teaspoon Chinese 5-spice
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 4 large eggs, lightly beaten
- 2 cups milk, at room temperature
- 3 tablespoons unsalted butter, melted
- 3 tablespoons hoisin sauce
- 1 English cucumber, peeled and cut into 3-inch long matchsticks
- 6 green onions, very thinly sliced on a steep angle
1. Marinate the duck: Place the duck skin side up on a cutting board. Score the skin diagonally to create a1/2-inch-wide diamond pattern and transfer to a resealable plastic bag. Add the hoisin, ginger and 5-spice to the bag, shake well to coat and refrigerate at least 4 hours or up to 24 hours.
2. Make the crepes: combine the flour, salt and cayenne pepper in a medium bowl. Combine the eggs, milk and butter in a separate bowl. Slowly whisk the egg mixture into the flour mixture until smooth. Let the batter stand at least 30 minutes or cover and refrigerate overnight.
3. Heat an Anolon® Advanced 9 1/2” nonstick crepe pan over medium. Whisk the batter gently and pour 1/4 cup into the pan, tilting in all directions to evenly cover the bottom. Cook until the underside of the crepe is lightly browned, about 1 1/2 minutes. Turn the crepe over and cook 20 seconds longer. Transfer to a large plate and repeat with the remaining batter. (The crepes may be made up to two days in advance).
4. Remove the duck breasts from the marinade, wipe lightly with paper towel to remove the excess marinade and allow to stand at room 15 minutes. Heat a large Anolon® nonstick skillet over medium. Add the duck to the skillet, skin side down, and cook until browned, about 5-6 minutes, pouring off excess fat as it renders if necessary. Turn the breasts over and cook until an instant read thermometer inserted into the duck registers 150°F, about 4-5 minutes longer. Transfer to a cutting board, cover loosely with foil and let stand 5 minutes. Cut the duck across in 48 thin slices.
5. Place crepes on a work surface and fold each in half to form semi-circles. Spread the top with 1 teaspoon of the hoisin. Top each with 4 duck slices, cucumber sticks and a sprinkling of green onions. Fold one side of the crepe over the filling then roll up to form a cone shape. Repeat with remaining crepes. Serve warm or at room temperature.