Crispy Duck Pancake with Foie Gras Mousse and Fresh Mango


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

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 20 g ( oz), sliced into 5 cm (2-in) matchsticks
  • Chilli sauce 10 g ( oz)
  • Hoisin sauce 10 g ( oz)


    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 and dry place. Use an electric fan to dry duck breast for about 3–4 hours, until skin is completely dry to touch.
    3. Meanwhile, prepare pancakes. Dissolve yeast in water. Place flour, salt and sugar in a bowl, add yeast mixture and knead into a smooth dough. Wrap dough with plastic wrap and leave to rest for about 15 minutes.
    4. Knead dough again, then brush with a light coating of oil. Roll dough into a cylinder. Cut into 6 equal pieces, then roll out into 4 x 2.5-cm (1½ x 1-in) circles. Brush each piece with some egg white. Coat evenly with white sesame seeds.
    5. Preheat an electric pan to 160°C (325°F) and sear pancakes for 10 minutes until they puff up and turn golden brown, or heat a conventional frying pan over medium heat. Remove from heat and cut a slit from one side to form a pocket. Set aside.
    6. Prepare foie gras. Separate the two lobes with your hands, then use a sharp knife to remove visible clotted blood, veins and membranes. Slice into 1-cm (½-in) cubes. Marinate with black pepper, brandy and salt. Preheat oven to 70°C (160°F) and bake for 10 minutes. Remove and transfer to a flat, shallow tray. Refrigerate until ready to use.
    7. When skin of duck is dry to touch, heat oil in a wok over low heat and fry duck for about 6 minutes or until deep golden brown. Drain on absorbent paper and slice thinly. Set aside.
    8. Slice mango into half and scoop flesh out with a spoon. Reserve skin to use as a container. Slice mango flesh thinly. Remove foie gras mousse from refrigerator and cut into thin slices that are about the same size as the mango slices.
    9. Place rock salt on a serving plate, then place mango skin on top, with the hollow side facing up. Place in duck slices, mango slices, cucumber matchsticks and foie gras slices. To serve, stuff pancake pockets with ingredients, with chilli sauce and hoisin sauce on the side as dipping sauces.