Crispy Duck Pancake with Foie Gras Mousse and Fresh Mango

Preparation info
  • Serves


    • Difficulty


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.


  • Mango 1
  • Rock salt 100 g ( oz)
  • Cucumber


  1. Prepare duck breast. Briefly blanch duck breast in hot water until skin contracts. Drain well.
  2. 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