Using duck meat as a filling for the Vietnamese pancake is what sets Quang-style duck pancake apart, giving it a distinctive and delightful flavor.
Quang-style duck pancake stands out with its distinctive use of duck meat as a filling, resulting in a truly unique and delicious flavor. The preparation process of Quang-style duck pancake closely resembles that of traditional Vietnamese pancakes, but the key difference lies in the incorporation of duck meat as a savory filling. This requires meticulous attention to cleaning and seasoning the duck meat to eliminate any undesirable odors while preserving its natural sweetness.
To prepare the duck meat, the cook begins by carefully removing it from the bones, mincing it finely, and then marinating it with a blend of salt, seasonings, sugar, and monosodium glutamate for approximately 30 minutes.
As for the pancake batter, the cook combines rice flour with turmeric powder and salt, followed by the addition of coconut milk and filtered water, ensuring thorough mixing. Finally, finely chopped green onions or chives are incorporated into the mixture to enhance the flavor.
In a hot, oil-coated pan, the minced duck meat and chopped onions are sautéed until they become fragrant. The cook then evenly spreads the prepared dough mixture in the pan, topping it with mung beans and bean sprouts, patiently waiting for the pancake to achieve a golden appearance. This is the indicator that the pancake is perfectly cooked.
Quang-style duck pancake is traditionally served with a bowl of chili garlic fish sauce and an assortment of fresh vegetables. Diners can enjoy this delightful dish by rolling the pancake with rice paper and fresh vegetables, dipping the roll into the flavorful fish sauce. The chewy texture of the pancake dough, coupled with the refreshing sweetness of the bean sprouts and the tender succulence of the duck meat, creates an irresistible flavor that will leave diners craving for more.
