Jian Bing – Chinese Pancake with Duck Confit and Hoisin

Time to test some more of the awesome products we received from Matbazaren.no. This time we wanted to make something with the confit duck. Confit duck is duck legs cooked and then preserved in duck fat. What better match to this fat meat than some sweet chinese pancakes (jian bing) and hoisin sauce? 
This dish is of course inspired by Hitchhiker, who recently removed it from their menu.​

Jian Bing – Chinese Pancake with Confit Duck and Hoisin11/26/2014
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Time to test some more of the awesome products we received from Matbazaren.no. This time we wanted to make something with the confit duck. Confit duck is duck legs cooked and then preserved in duck fat. What better match to this fat meat than some sweet chinese pancakes (jian bing) and hoisin sauce? 
This dish is of course inspired by Hitchhiker, who recently removed it from their menu.

Ingredients (serves 2 people)

1 can of confit duck

Hoisin sauce

Spring onions

3 eggs + 2 eggs

3 tbsp sugar

1 tsp salt

1 dl all-purpose flour

2 dl whole milk

Ready your chop sticks and start cooking!

Chinese pancakes are dead easy to make. Whisk together 3 eggs, by hand or in a kitchen machine if you have. Add sugar and salt. Sift in the flour. 1 dl is an estimate, make sure it gets sticky. Then start adding whole milk to make the consistency more runny again. You want the batter to be more runny than traditional pancake batter, in order to make the pancakes thin enough. Set the batter aside for now. Whisk together the last 2 eggs in a bowl.

Set your oven to 225 degrees C. Open the can of confit duck and strain the duck fat. Keep the fat in a sealed container and store it somewhere! This is amazing for frying potatoes another time. Place a deep baking tray in the middle of your oven, and fill it with 2-3 liters of water. Then place a roast rack above it. When the oven is warm, place the pieces of confit duck on the rack. The water makes sure the fat doesn't burn in your oven, and also helps keeps the meat juicy. Set the timer to 15 minutes.

Chop the spring onions and ready the hoisin sauce for serving.

Heat your pan to medium low temperature. Add some oil, but spread it out with kitchen paper. You just want a thin layer of oil. Add enough batter to completely cover your pan with a thin layer. Thin is a keyword here! A rotation movement of your wrist should be enough to evenly distribute the batter in the pan. If the first pancake gets too thick, or it's difficult to spread it out properly try to 1) dillute the batter with more milk 2) reduce the heat on your pan 3) use less batter. Leave the pancake for a few seconds until the upper side solidifies and then brush a layer of the eggs you whisked together. Give the pan a hard shake. If the pancake loosens it is time to flip it. Let it fry on the other side until it starts getting a golden color, but not longer. You don't want the pancakes to get too dry.

Sometime during your pancake frying the duck should be ready. Take it out to le the meat rest, while you switch on your oven's grill or hot air progam and increase to 250-275 degrees C. When the oven is warm enough you return the duck for a final speed grilling to make the skin crispy. Pay attention! The duck goes from perfectly crispy to burnt very fast.

Use two forks to pull the meat from the bones. This is like pulled pork in consistency, even smoother. Fill your pancakes with meat, spring onions and hoisin sauce. Roll. Cut in four small or two big pieces. Sprinkle with more spring onion or thai basil. Serve.

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