Five-Spice Duck Confit with Crispy Scallion Pancakes and Umami Glaze
Five-Spice Duck Confit with Crispy Scallion Pancakes and Umami Glaze
Ingredients
For the Five-Spice Duck Confit
- 4 duck legs and thighs, bone-in, skin-on
- 2 tablespoons kosher salt
- 1 tablespoon five-spice powder
- 1/2 teaspoon black pepper, freshly ground
- 4 garlic cloves, smashed
- 1 inch ginger, sliced
- 2 star anise pods
- 4 cups duck fat, or enough to cover duck
For the Crispy Scallion Pancakes
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1 bunch scallions, thinly sliced
- 2 tablespoons sesame oil
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable oil, for frying, or as needed
For the Umami Hoisin Glaze
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon maple syrup
- 1 teaspoon gochujang, or sriracha, adjust to taste
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, minced
- 1/4 cup water
- 1 teaspoon cornstarch
For Garnish
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/4 cup fresh cilantro, roughly chopped
Instructions
- 1
Prepare the Duck Confit: Pat the duck legs and thighs very dry with paper towels. In a small bowl, combine kosher salt, five-spice powder, and black pepper. Rub the spice mixture all over the duck legs, ensuring even coverage. Place the seasoned duck in a non-reactive dish, add smashed garlic, ginger slices, and star anise pods. Cover and refrigerate for at least 12 hours, or preferably 24-36 hours, to cure.
⏱️ 15 min - 2
After curing, remove the duck from the refrigerator and scrape off any excess spice mixture (do not rinse). Place the duck legs in a heavy-bottomed pot or Dutch oven, just large enough to hold them snugly. Pour the duck fat over the legs until they are completely submerged. If you don't have enough duck fat, you can supplement with lard or vegetable oil, though duck fat is preferred for flavor.
⏱️ 10 min
- 3
Cook the Duck Confit: Place the pot over low heat on the stovetop, bringing the fat to a very gentle simmer. The temperature should be between 200-225°F (93-107°C). Maintain this low temperature, cooking the duck for 2 1/2 to 3 1/2 hours, or until the duck is incredibly tender and the meat easily pulls away from the bone. A skewer should slide into the thickest part of the thigh with no resistance.
⏱️ 210 min•🌡️ 225
- 4
Carefully remove the duck legs from the fat and let them cool slightly. Strain the duck fat through a fine-mesh sieve into a clean container; this fat can be reused for future confit or other cooking. Once cooled, you can shred the duck meat from the bones, discarding skin and bones, or leave the legs whole for crisping later. Store the duck meat, covered, in the refrigerator.
⏱️ 15 min
- 5
Prepare the Scallion Pancake Dough: In a large bowl, combine the all-purpose flour and kosher salt. Gradually pour in the boiling water, mixing with chopsticks or a wooden spoon until a shaggy dough forms. Add the cold water and mix until just combined. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for at least 30 minutes at room temperature.
⏱️ 20 min
- 6
Form the Scallion Pancakes: Divide the rested dough into 4 equal pieces. On a lightly floured surface, roll each piece into a very thin rectangle (about 1/8-inch thick). Brush the surface of each rectangle with sesame oil, then sprinkle generously with sliced scallions. Roll the rectangle tightly from one long side into a log. Coil the log into a spiral, tucking the end underneath. Flatten the spiral gently with your palm, then roll it out again into a 6-8 inch round pancake. Repeat with remaining dough.
⏱️ 20 min
- 7
Make the Umami Hoisin Glaze: In a small saucepan, whisk together hoisin sauce, soy sauce, rice wine vinegar, maple syrup, gochujang, grated ginger, minced garlic, and water. Bring to a simmer over medium heat. In a separate small bowl, whisk cornstarch with 1 tablespoon of cold water to create a slurry. Pour the slurry into the simmering glaze, whisking constantly until thickened to a syrupy consistency. Remove from heat and set aside.
⏱️ 10 min
- 8
Crisp the Duck Confit: Preheat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of the reserved duck fat (or vegetable oil). Place the duck legs skin-side down (or shredded duck meat) in the hot pan. Cook for 8-10 minutes for whole legs, or 5-7 minutes for shredded meat, until the skin is deeply golden brown and crispy. Flip and cook for another 5 minutes until heated through. Remove from pan and set aside.
⏱️ 15 min - 9
Cook the Scallion Pancakes: In the same skillet (or a separate one), add 2 tablespoons of vegetable oil over medium heat. Once hot, carefully place 1-2 scallion pancakes in the pan, ensuring not to overcrowd. Cook for 3-4 minutes per side, until golden brown and crispy. Repeat with remaining pancakes, adding more oil as needed. Keep warm.
⏱️ 15 min
- 10
Assemble and Serve: Place a crispy scallion pancake on each plate. Top with a generous portion of the crispy five-spice duck confit. Drizzle generously with the warm umami hoisin glaze. Garnish with fresh sliced scallions, toasted sesame seeds, and chopped cilantro. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Five-Spice Duck Confit with Crispy Scallion Pancakes and Umami Glaze
Ingredients
For the Five-Spice Duck Confit
- 4 duck legs and thighs, bone-in, skin-on
- 2 tablespoons kosher salt
- 1 tablespoon five-spice powder
- 1/2 teaspoon black pepper, freshly ground
- 4 garlic cloves, smashed
- 1 inch ginger, sliced
- 2 star anise pods
- 4 cups duck fat, or enough to cover duck
For the Crispy Scallion Pancakes
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1 bunch scallions, thinly sliced
- 2 tablespoons sesame oil
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable oil, for frying, or as needed
For the Umami Hoisin Glaze
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon maple syrup
- 1 teaspoon gochujang, or sriracha, adjust to taste
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, minced
- 1/4 cup water
- 1 teaspoon cornstarch
For Garnish
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/4 cup fresh cilantro, roughly chopped
Instructions
- 1
Prepare the Duck Confit: Pat the duck legs and thighs very dry with paper towels. In a small bowl, combine kosher salt, five-spice powder, and black pepper. Rub the spice mixture all over the duck legs, ensuring even coverage. Place the seasoned duck in a non-reactive dish, add smashed garlic, ginger slices, and star anise pods. Cover and refrigerate for at least 12 hours, or preferably 24-36 hours, to cure.
⏱️ 15 min - 2
After curing, remove the duck from the refrigerator and scrape off any excess spice mixture (do not rinse). Place the duck legs in a heavy-bottomed pot or Dutch oven, just large enough to hold them snugly. Pour the duck fat over the legs until they are completely submerged. If you don't have enough duck fat, you can supplement with lard or vegetable oil, though duck fat is preferred for flavor.
⏱️ 10 min - 3
Cook the Duck Confit: Place the pot over low heat on the stovetop, bringing the fat to a very gentle simmer. The temperature should be between 200-225°F (93-107°C). Maintain this low temperature, cooking the duck for 2 1/2 to 3 1/2 hours, or until the duck is incredibly tender and the meat easily pulls away from the bone. A skewer should slide into the thickest part of the thigh with no resistance.
⏱️ 210 min•🌡️ 225 - 4
Carefully remove the duck legs from the fat and let them cool slightly. Strain the duck fat through a fine-mesh sieve into a clean container; this fat can be reused for future confit or other cooking. Once cooled, you can shred the duck meat from the bones, discarding skin and bones, or leave the legs whole for crisping later. Store the duck meat, covered, in the refrigerator.
⏱️ 15 min - 5
Prepare the Scallion Pancake Dough: In a large bowl, combine the all-purpose flour and kosher salt. Gradually pour in the boiling water, mixing with chopsticks or a wooden spoon until a shaggy dough forms. Add the cold water and mix until just combined. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for at least 30 minutes at room temperature.
⏱️ 20 min - 6
Form the Scallion Pancakes: Divide the rested dough into 4 equal pieces. On a lightly floured surface, roll each piece into a very thin rectangle (about 1/8-inch thick). Brush the surface of each rectangle with sesame oil, then sprinkle generously with sliced scallions. Roll the rectangle tightly from one long side into a log. Coil the log into a spiral, tucking the end underneath. Flatten the spiral gently with your palm, then roll it out again into a 6-8 inch round pancake. Repeat with remaining dough.
⏱️ 20 min - 7
Make the Umami Hoisin Glaze: In a small saucepan, whisk together hoisin sauce, soy sauce, rice wine vinegar, maple syrup, gochujang, grated ginger, minced garlic, and water. Bring to a simmer over medium heat. In a separate small bowl, whisk cornstarch with 1 tablespoon of cold water to create a slurry. Pour the slurry into the simmering glaze, whisking constantly until thickened to a syrupy consistency. Remove from heat and set aside.
⏱️ 10 min - 8
Crisp the Duck Confit: Preheat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of the reserved duck fat (or vegetable oil). Place the duck legs skin-side down (or shredded duck meat) in the hot pan. Cook for 8-10 minutes for whole legs, or 5-7 minutes for shredded meat, until the skin is deeply golden brown and crispy. Flip and cook for another 5 minutes until heated through. Remove from pan and set aside.
⏱️ 15 min - 9
Cook the Scallion Pancakes: In the same skillet (or a separate one), add 2 tablespoons of vegetable oil over medium heat. Once hot, carefully place 1-2 scallion pancakes in the pan, ensuring not to overcrowd. Cook for 3-4 minutes per side, until golden brown and crispy. Repeat with remaining pancakes, adding more oil as needed. Keep warm.
⏱️ 15 min - 10
Assemble and Serve: Place a crispy scallion pancake on each plate. Top with a generous portion of the crispy five-spice duck confit. Drizzle generously with the warm umami hoisin glaze. Garnish with fresh sliced scallions, toasted sesame seeds, and chopped cilantro. Serve immediately.
⏱️ 5 min