Crispy Duck Pancake with Foie Gras Mousse and Fresh Mango

Name: Crispy Duck Pancake with Foie Gras Mousse and Fresh Mango
Yield: Serves 6
Cuisine: Chinese
Ingredients: White rice vinegar 4 tsp; Cooking oil 2 tsp; Chilli sauce 10 g (⅓ oz); Instant dried yeast 5 g (⅙ oz); Water 3 Tbsp; Maltose 30 g (1 oz); Chinese red vinegar 1 tsp; Water 100 ml (3½ fl oz); Duck breast 1 large breast, about 300 g (11 oz); Cucumber 20 g (⅔ oz), sliced into 5 cm (2-in) matchsticks; Salt a dash; Egg white 1; Plain (all-purpose) flour 80 g (2⅔ oz); Salt ½ tsp; Mango 1; Sugar a dash; Brandy 2 tsp; Rock salt 100 g (3½ oz); Foie gras mousse; Freshly ground black pepper a dash; White sesame seeds 20 g (⅔ oz); Hoisin sauce 10 g (⅓ oz); Foie gras 200 g (7 oz)

Preparation info

Serves
6

Difficulty
Medium

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

This is not a typical Beijing dish, save for the duck, of course. The foie gras adds a layer of richness to the duck, and the mango cuts through the richness. Handmade lao bing—a crunchy, pressed pastry—is layered with the foie gras and mango.

Ingredients

Mango 1
Rock salt 100 g (3½ oz)
Cucumber

Asia
China
Main course
Beijing

Method

Prepare duck breast. Briefly blanch duck breast in hot water until skin contracts. Drain well.
In another pot, melt maltose with water over low heat. Add red vinegar and rice vinegar and bring to the boil. Place duck breast in a sieve over the pot. Ladle the vinegar marinade over duck, coating it evenly. Skewer duck breast and hang it up, preferably in a cool a