Instructions
- Start this recipe 2 hours in advance, or overnight. Score the skin of the duck breasts to help with rendering the fat and allowing the spice mix to penetrate. In a small bowl, combine the dry brine ingredients. Coat the duck breasts with the dry brine. Place in the fridge, uncovered, for 2 hours or overnight.
- To make the apple kimchi, finely julienne the apple and mix it with the kimchi juice (and gochugaru if using). Set aside until needed.
- To prepare the leek (or spring onion), very finely julienne it, then place it into a bowl of iced water for 10 minutes to allow the leek to curl slightly. Drain and set aside until needed.
- Prepare the crepe batter: In a mixing bowl, combine the flour and salt. In a separate bowl, melt the butter and add the milk. Create a well in the centre of the flour, then whisk in the butter, milk, and lightly beaten eggs. Set aside until needed.
- Prepare the barbecue for cooking using direct medium heat (190°C-230°C). Add a barbecue-safe round frying pan to the barbecue to preheat. See below for information on premium gas barbecue set up methods.
- View Grill Skill for setting up your Premium Gas Barbecue for Direct Cooking
- Prepare the barbecue for cooking using direct medium heat (180°C-230°C). Add a barbecue-safe round frying pan to the barbecue to preheat. See below for information on Weber Q settings and set up methods.
- View Grill Skill for setting up your Weber Q for Direct Cooking
- Prepare the charcoal barbecue for cooking using direct medium heat (190°C-230°C). Add a barbecue-safe round frying pan to the barbecue to preheat. See below for information on how to set up a Weber Kettle.
- View Grill Skill for setting up your 57 cm Kettle for Direct Cooking
- Prepare your barbecue for cooking using direct medium heat (190°C-230°C). Add a barbecue-safe round frying pan to the barbecue to preheat. See below for information on pellet barbecue settings and set up methods.
- View Grill Skill for setting up your Wood Pellet Barbecue or Smoker for Direct Cooking
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. To cook the crepes, using heatproof gloves, lift the frying pan and pour approximately 1/3 cup of the crepe batter into the pan. Tilt the pan in circles to assist with the batter spreading into a thin circle. Cook the pancakes for 90 seconds, or until lightly golden underneath. Flip and cook for another 90 seconds, or until golden on both sides. Place them into a clean tea towel to keep warm while you cook the duck. Continue cooking the rest of the batter.
- While pancakes are cooking, make spicy hoisin sauce. Combine all ingredients in a saucepan. On a side burner or stove top, simmer over medium heat for 10 minutes, stirring as needed. Remove from the heat once thickened.
- Allow the frying pan to cool slightly and refresh it with a wipe of paper towel. Add the duck breasts to the frying pan, skin side down, and return the pan to the barbecue. Cook the duck breasts in the frying pan over direct medium heat for 10 minutes, or until the skin is deep golden.
- Once the skin is deep golden, remove the duck breasts from the pan, flip them over, and place them onto the cooking grill, skin side up. Continue to cook the duck breasts for 5 - 8 minutes, or until the internal temperature reaches 51°C for medium-rare, or until cooked to your liking.
- Once the duck breasts have cooked to your liking, remove them from the barbecue and let them rest for 5 minutes. The internal temperature will continue to rise by 3-6°C as they rest.
- When ready to serve, rewarm the pancakes if desired. Have the spicy hoisin sauce, apple kimchi, julienned leek, and sliced spring onion ready. Slice the duck breasts, garnish with a sprinkle of gochugaru, and serve immediately, allowing everyone to tuck in and build their own pancakes
Dry Brine:
Apple Kimchi:
Spicy Hoisin Sauce:
Crepes (pancakes)
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