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Crispy Duck Pancake with Foie Gras Mousse and Fresh Mango
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Jereme Leung
Published 2010
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
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
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