Gluten-Free Duck Pancakes

Savor the irresistible flavors of our Gluten-Free Duck Pancakes, a luxurious twist on a classic favorite, perfect for those avoiding gluten. This recipe features tender, honey-glazed duck breast seasoned with aromatic five-spice powder, paired with crisp cucumber and vibrant spring onions, all wrapped in delicate homemade gluten-free pancakes crafted from rice flour and tapioca starch. The rich, savory notes of gluten-free hoisin sauce tie everything together for a restaurant-quality dish you can master in your own kitchen. With its crispy duck skin, perfectly balanced textures, and customizable assembly, these pancakes are ideal for entertaining or a decadent weekend meal. Ready in under two hours, this recipe is a showstopper that embraces bold flavors while catering to dietary needs.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 2 pieces Duck breast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Five-spice powder
• 2 tablespoons Honey
• 3 tablespoons Gluten-free hoisin sauce
• 1 cup Rice flour
• 0.5 cup Tapioca starch
• 0.5 teaspoon Xanthan gum
• 1.25 cups Warm water
• 2 tablespoons Vegetable oil
• 1 piece Cucumber
• 4 pieces Spring onions

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Score the skin of the duck breasts in a crosshatch pattern using a sharp knife, being careful not to cut into the meat.

Step 3

Season the duck breasts with salt, black pepper, and five-spice powder both on the skin and flesh sides.

Step 4

Place the duck breasts skin-side down in a cold, oven-proof skillet. Turn the heat to medium-high and cook for about 6-8 minutes, until the skin is crispy and golden.

Step 5

Flip the breasts over, then brush the skin with honey. Transfer the skillet to the preheated oven and roast for another 12-15 minutes until the internal temperature reaches 135°F (57°C) for medium-rare.

Step 6

Remove the duck from the oven, place it on a resting board, and let it rest for 10 minutes before slicing thinly.

Step 7

While the duck is cooking, prepare the gluten-free pancake batter. In a bowl, mix together the rice flour, tapioca starch, xanthan gum, and a pinch of salt.

Step 8

Slowly add the warm water to the flour mixture, whisking continuously until you achieve a smooth, lump-free batter.

Step 9

Heat a non-stick frying pan over medium heat and brush lightly with vegetable oil. Pour a small ladleful of batter into the pan, swirling around to create a thin, even pancake.

Step 10

Cook each pancake for 1-2 minutes on each side until slightly golden. Remove and keep warm. Repeat with the remaining batter.

Step 11

Peel the cucumber and cut into thin matchsticks. Trim the spring onions and slice them into thin strips.

Step 12

To assemble, spread some gluten-free hoisin sauce on a warm pancake, top with slices of duck, cucumber, and spring onions before rolling up. Serve immediately.

Nutrition Facts

Serving size	1471.3 grams (1471.3g)

Amount per serving	% Daily Value*
Calories	2918

Total Fat 143.00g	183%
Saturated Fat 42.90g	215%
Polyunsaturated Fat 16.90g
Cholesterol 336mg	112%
Sodium 3533mg	154%
Total Carbohydrate 315.30g	115%
Dietary Fiber 9.80g	35%
Total Sugars 63.00g
Protein 98.20g	196%

Vitamin D 0IU	0%
Calcium 228mg	18%
Iron 30mg	165%
Potassium 1752mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 13.4%

Carbs: 42.9%