Wild Recipes

Wild Duck Chinese Scallion Pancake Tacos

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This recipe was inspired by two delicious Chinese dishes, Peking Duck and Cong You Bing (crispy scallion pancakes), as well as Mexican tacos. To simplify the recipe, I went with a much faster and easier cheater scallion pancake that is made more like a traditional Western-style pancake. I must say though, the delicious flaky crispiness of the traditional Cong You Bing makes for a more elevated end product, so if you have the time and inclination, I’d look up a traditional recipe for them. Still, these cheater pancakes really did the trick, and are a great vessel for holding pieces of delicious rare wild duck and toppings.

I used Lesser Scaup breasts for this recipe, which are quite small. If using mallard or store-bought duck, you may only need one or two breasts instead of the four I call for in the recipe.

I find the combination of flavours in the toppings works really well, but feel free to customize your toppings however you see fit!

Serves: 4
Time to Make: 1 hour
Also Make With: any wild or domestic duck breast



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Wild Duck Chinese Scallion Pancake Tacos

Recipe by Adam Berkelmans
0.0 from 0 votes
Course: Wild Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Scallion Pancakes
  • 2 cups all-purpose flour

  • 1 3/4 cup water

  • 1/4 cup sesame oil

  • 1/2 tsp kosher salt

  • 8 -10 scallions, sliced thinly

  • Neutral oil

  • For the Carrot Pickles
  • 1 carrot, peeled and cut into matchsticks

  • 1/2 cup rice wine vinegar or white vinegar

  • 1/2 tsp kosher salt

  • 1/4 cup white sugar

  • For the Duck Breast
  • 4 small duck breasts (or 2 larger)

  • salt

  • pepper

  • 5 spice powder

  • 3 tbsp dark soy sauce (use regular if needed)

  • 3 tbsp honey

  • For the Toppings
  • 1/2 English cucumber, sliced into thin strips

  • hoisin sauce

  • sriracha

  • chilies, thinly sliced

  • cilantro

Preparation

  • Preheat oven to 400°F.
  • Mix the pancake ingredients (except for the oil) together in a bowl until it forms a smooth batter. Set aside.
  • Add the shredded carrots to another bowl. In a small pot, heat the vinegar, salt, and sugar, stirring until everything dissolves, then pour the hot liquid over the carrots. Set aside to marinate.
  • Score the skin on the duck breasts by carefully cutting through the skin (not the meat) with a very sharp knife in a hatch pattern (if this is too difficult, simply pierce the skin gently all over with the tip of the knife). Rub both sides with the salt, pepper, and 5 spice. Mix together honey and soy in a small bowl.
  • Put the duck breasts, skin-side-down, in a cold skillet. Bring to medium heat and cook for 3 minutes. Flip, brush skins with honey-soy sauce and transfer to oven until temp gauge reads medium rare. Set aside to rest.
  • In a nonstick pan over medium-high heat, add a small amount of oil and swirl it around. Add a ladleful (about 3/4 cup) of the pancake batter, using the bottom of the ladle to gently form it into a circle. Cook it for 3-5 minutes, or until lightly browned. Flip and cook for 1 more minute. Repeat with the rest of the batter. Aim to end up with 12 pancakes.
  • Slice duck breast thinly.
  • Drain the carrots and squeeze dry.
  • Top the pancakes with slices of duck breast, pickled carrots, cucumber, hoisin sauce, sriracha, sliced chilies, and cilantro. Enjoy!

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Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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