Umami Duck Confit & Scallion Pancakes with Lychee-Ginger Drizzle
This dish transforms classic French duck confit into an Asian-inspired breakfast sensation. Crispy, savory duck is layered into soft, fluffy scallion pancakes, all brought together by a bright and sweet lychee-ginger glaze.
Prep Time
180 min
Difficulty
Hard
Servings
4
Calories
750 kcal
Instructions
- 1
Season duck legs generously with salt and black peppercorns. Place in a large pot, cover with duck fat, and ensure they are fully submerged. Cook on very low heat (simmering gently) for 2.5 to 3 hours, or until the meat is very tender and falling off the bone.
~180 min - 2
While duck confits, prepare the pancake batter. In a medium bowl, whisk together flour and water until a smooth batter forms. Stir in chopped scallions. Let rest for 15 minutes.
~15 min - 3
Prepare the lychee-ginger drizzle. In a small saucepan, combine lychees, grated fresh ginger, and lime juice. Simmer for 10 minutes until slightly thickened. Strain through a fine-mesh sieve, pressing solids to extract liquid. Discard solids.
~20 min - 4
Once duck confit is done, remove duck legs from the fat and shred the meat, discarding bones and skin. Reserve the duck fat.
~10 min - 5
Heat 1 tablespoon of reserved duck fat in a frying pan over medium-high heat. Pour in about 1/2 cup of pancake batter per pancake, spreading it thinly. Cook for 2-3 minutes per side, until golden brown and cooked through. Repeat with remaining batter, adding more duck fat as needed.
~15 min - 6
To assemble, place a scallion pancake on a plate. Top with a generous portion of shredded duck confit. Drizzle with the lychee-ginger sauce.
~5 min
Tips
- Duck confit can be made ahead of time and stored in the refrigerator in its fat for up to a week. Gently reheat the duck in the fat before shredding.
- For an extra crispy pancake, ensure your frying pan is well-heated and don't overcrowd the pan when cooking.
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