I made this dish many times and my friends always express their appreciation. Some even suggested that I offer this dish on Dyne!
I haven't made this dish for probably a year or so. It's one of my family's favorites. This week I hosted a dinner on Saturday and then I also invited a friend over for brunch on Sunday. I could have made the same thing or something slightly different from dinner I serve on Saturday to make my life easier but the idea of eating similar meals twice doesn't excite me. I am thinking duck crepes!
After my dinner on Saturday was under controlled, my house was cleaned and the table set. I rushed out to the closest Chinese BBQ shop to buy a whole duck. The duck is to be de-boned and slowly seared until skin is completely crispy, sliced into pieces to be served on crepes with hoisin Sriracha sauce, cucumber, green onion, and, not to be missed, pickled red onions and jalapenos. As you can imagine, it's party in your mouth in very bite. Luscious soft crepes, salty umami crispy duck, sweet spicy hoisin sauce, crunchy cucumbers, and pungent green onion, balanced by sweet, sour, spicy from pickled red onion and jalapeno. I haven't found anybody who do not like this dish. I don't think I will ever find one.
I started my Sunday morning with a cup of coffee and the making of crepe batter. In a blender, put in 2 eggs, 3/4 cup milk, 1/2 cup water, 2 cups all purpose flour, 1 tablespoon furikake (Japanese seaweed seasoning),1/2 teaspoon salt, and 1/2 teaspoon sugar. Blend everything very well, until smooth, and leave it rest in the fridge for an hour or so. After an hour is up, heat a non stick pan on medium heat. Wipe your pan well with butter. When the pan is hot , ladle enough batter (about three tablespoon) to make a 5' round crepe. When you see the crepe batter starts to dry out on the top, flip to cook another side. Cook for a minute or so until the crepe has some golden brown specks. Keep making crepes this way until the batter is all gone. This makes about 15 crepes. Cover them with plastic wrap or foil.
Now it's time to prepare the duck, it's easy! (find my other post, "Easy Peasy Crispy Duch" for full details).
Crepes are good, crispy duck is good but now you need something to tie the two together into a harmonious marriage. Slather a warm crepe with 1 teaspoon of sauce (a mixture of 1/4 cup hoisin, 2 tablespoon plum sauce, and 1 teaspoon or more Sriracha sauce), then top with a piece of duck a piece of cucumber, green onion, and last but not least pickled red onion and jalapeno. Enjoy! Keep repeating until you are full and satiated.
Now you can have a nap. It's Sunday after all :)
Furikake crepe with crispy duck and all trimmings
Crispy duck with trimmings