Smoked duck confit and scallion pancakes are a mix of French technique and Chinese flavour. Crispy smoked duck, hoisin chili-crisp sauce, sliced cucumber and green onions served with savoury scallion pancakes.
Smoked Duck Confit and Scallion Pancakes
Rated 5.0 stars by 1 users
2 to 3 people
This recipe brings together French and Chinese cuisine, to make one delicious dish you’ll definitely want to try. The duck confit gives Peking duck it a bit of a nod, without the challenge of making Peking duck. What makes this recipe kind of different, is that to make the duck confit, it's cooked low and slow in the Alchemy smoker. You get the same crispy skin you would get from making duck confit in the oven, but with the added bonus of a light smoky flavour. The secret to making the best scallion pancakes, is making them similarly to how you would make cinnamon rolls. The difference is that the filling is a mix of flour, oil and salt with chopped green onions and a savoury dough. This method of making the scallion pancakes ensures that there is a good amount of green onions in every bite, and since you fry the dough, they get crispy and flaky on the outside and soft on the inside. The final bite is so perfect, just fill your scallion pancake with some duck confit, hoisin-chili crisp sauce on top and sliced cucumber. It’s a crispy, salty, spicy, epic bite.
Chef Matt Basile
3 duck legs
300g duck fat (1 container)
5 Long chilies
1 head garlic
1 English cucumber
4 tbsp hoisin
2 tbsp spicy chili crisp
2 tbsp chopped green onions
2 cups all-purpose flour
½ tsp salt
½ cup boiling water
¼ ice water
¼ cup + 2 tbsp all-purpose flour
¼ cup canola oil
1 ½ tsp salt
8 to 10 green onions
Set smoker to 275F.
Season the duck legs with salt and pepper. Place in a large cast iron pan and add in the duck fat. Cut your long chilies in half and add to the pan. Cut the top off the head of garlic and keep it whole, placing face down in the duck fat in the pan. Cut the lemon in half, squeeze the juice from half onto the duck and place the other half face down in the pan. Place in the smoker for about 3 hours, checking on it periodically.
Meanwhile, thinly slice your English cucumber, set aside. Make your sauce by mixing the hoisin and chili crisp in a small bowl. Set aside.
To make the scallion pancakes, mix 2 cups flour and salt and mix. Slowly add the boiling water and mix and then slowly add the ice water. Mix to combine and then use your hands to mix and knead the dough until all the flour is combine. Form into a round shape and then cover and let sit for about 20 minutes.
Finely chop your green onions. Add about 2 tbsp of the chopped onions to your sauce and mix. Set the rest aside and make the pancake filling. In a bowl mix the flour and salt. Slowly add in the oil while mixing with a fork until smooth and shiny. Set aside.
Once the dough has rested, flour your work surface. Knead the dough into a flat, round shape and then roll out into a thin, long, oval. Pour the filling into the centre of the dough and top with the chopped green onions. Starting with the long side of the dough, roll into one log (think like making cinnamon buns). Once the dough is in a tight, long log, use a pastry cutter to cut into 1.5-2 inch thick sections.
Take each piece of dough one at a time and roll into a ball in the flour, roll it out with the rolling pin into a pancake. Add oil to the plancha and add the pancakes, let brown and flip, making sure to cook all the way through.
Remove the duck from the smoker and sear on the plancha. To plate, add the scallion pancake to a plate or platter and top with the sauce. Take the garlic head from the pan and place next to the pancakes and add your duck legs, chopped cucumber and any leftover green onions. Pull the duck meat off the bone and place in the pancake with the cucumbers.