Chinese Pancakes with Duck Confit
Chinese Pancakes with Duck Confit
Ingredients
- 1/2 cup (125 ml) flour
- 2 tablespoons (30 ml) tapioca starch
- 1 1/2 teaspoons (7.5 ml) sugar
- 1 teaspoon (5 ml) curry powder
- 1 pinch salt
- 1/2 cup (125 ml) water
- 1/4 cup (60 ml) pale ale
- Vegetable oil
- 2 confit duck legs, deboned and shredded
- 1 green onion, chopped
- Pepper
- Hoisin sauce
- 1 cup (250 ml) cucumber cut into thin strips about 4 inches (10 cm) long
- 1 cup (250 ml) finely shredded iceberg lettuce
- Cilantro
Instructions
- In a bowl, combine the dry ingredients. Add the liquid ingredients, whisking until the batter is smooth.
- Preheat a small non-stick skillet over medium heat and brush lightly with oil. Spoon about 15 ml (1 tablespoon) batter into the skillet for each pancake, tilting the skillet to form the batter into a 10-cm (4-inch) disc. Cook until lightly browned, about 1 minute per side. Set aside.
Chinese Pancakes with Duck Confit