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Peking Duck Crepes

Ingredients

1/3 cup hoisin sauce

1 tbsp. finely chopped fresh ginger

1/4 tsp Chinese 5-spice

Crepes:

1 cup all purpose flour

1/2 tsp salt

1/8 tsp cayenne pepper

4 large eggs, lightly beaten

2 cups milk at room temperature

3 tbsp. unsalted butter, melted

Filling:

3 tbsp. hoisin sauce

1 English cucumber, peeled and cut into 3-in long matchsticks

6 green onions, very thinly sliced on a steep angle

Instructions

  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. 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.

  3. Heat a non-stick 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.