Shredded Duck Pancakes Recipe

Score and season

Pat the duck breasts dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the meat. Season both sides with 1 tsp salt, 1 tsp black pepper and 1/2 tsp five-spice powder, rubbing gently into the skin and meat.

Render skin and sear

Place a cold nonstick or cast-iron skillet over medium-low heat. Add the 1 tablespoon vegetable oil and place duck breasts skin-side down. Cook gently for 8–12 minutes, allowing the fat to render and the skin to become deep golden and crisp. Tilt the pan occasionally and spoon off excess fat into a heatproof bowl (reserve if desired for other uses).

Finish in pan

When skin is crisp and most fat rendered, flip the breasts and sear the meat side for 2 minutes to brown. Brush the skin lightly with 1 tablespoon honey mixed with 1 tablespoon soy sauce, then reduce heat to medium-low and cook 1–2 more minutes to caramelize the glaze.

Rest and shred

Transfer duck to a cutting board and let rest 8–10 minutes. Using two forks (or chopsticks), shred the meat into bite-sized thin pieces, leaving some bits of crisp skin mixed in. Reserve any juices on the board and drizzle back over shredded meat for extra flavor.

Prepare cucumber

Trim the cucumber ends and julienne into thin matchsticks (about 3–4 inches long). Sprinkle with 1/4 tsp salt and toss; let sit 5 minutes, then blot excess moisture with a paper towel. Toss the cucumber with 1 tsp rice vinegar and 1 tsp sesame oil.

Prepare scallions

Trim and slice the scallions on the diagonal into 2–3 inch long thin strips. Keep whites and greens separate if you prefer stronger vs milder bites.

Warm pancakes

Warm the store-bought Mandarin pancakes (or tortillas) according to package directions: typically wrap in a damp towel and microwave 20–30 seconds for batches of 4, or steam 2–3 minutes until pliable. Keep wrapped in a towel to stay warm and soft.

Assemble

Place a warm pancake on a plate. Spread about 1 tablespoon hoisin sauce in the center (adjust to taste). Top with 2–3 tablespoons shredded duck. Add a small handful of cucumber matchsticks and 1–2 scallion strips. Sprinkle a few toasted sesame seeds and a few cilantro leaves if using. Fold or roll pancake and serve immediately.

If desired, sprinkle the assembled pancakes with toasted sesame seeds and garnish with cilantro leaves for brightness. Serve extra hoisin on the side.