Mango Cucumber Salsa - Yield 2 Cups
1 large ripe mango - peeled, pitted and finely diced
1/2 of English seedless cucumber - finely diced
1 jalapeno - stemmed seeded and finely diced
1/2 cup of cilantro - chopped
4 stalks of scallions - diced (white parts and little bit of the green parts)
3 sprigs of mint - chiffonade
1 tsp of grated fresh ginger
1 tbsp of lime juice
1 tbsp of rice wine vinegar
Salt and pepper to taste
Combine all ingredients, season with salt and pepper. Reserve while preparing the duck and pancakes. The salsa should marinate for at least 30 minutes to develop flavor in room temperature before serving.
1/2 cup of all purpose flour
1/3 cup of boiling water with a pinch of salt
1 1/2 tsp of vegetable oil
1/2 tsp of sesame oil
1/4 cup of vegetable oil for frying
Put the flour in a mixing bowl then add boiling water in with the flour and mix quickly. Next, add the sesame and vegetable oil. Knead the dough for a few minutes until everything is combined and dough is pliable. Let the dough rest for a few minutes. Flour the rolling surface then roll the dough with your hands into a log and cut into eight pieces. Cover all the pieces with a damp towel to prevent from drying. Work one piece at a time; turn each piece into its flat surface. Using the palm of your hand press down and flatten the dough. Dust a rolling pin with flour and roll the dough into a 5-6 inch circle. Sprinkle a sheet pan with flour and cover the pancakes with a damp cloth while finishing the other pieces. Once the pancakes are made, fry them in vegetable oil until golden brown.
1 mallard duck breast
1/2 tsp of Chinese five-spice powder
1-2 tbsp of hoisin sauce as needed
Salt and pepper
To assemble the duck taco, spread a thin layer of hoisin on one piece of pancake then add a few pieces of duck, top it with the mango-cucumber salsa. Finish with another crispy pancake on top. Make another set of pancakes and put it on top of the first one for a pretty presentation. This may look delicate to eat but feel free to pick these up by your hands and eat it like a sandwich. The crispiness of the duck skin, the pancakes combine with the sweetness and spiciness of the salsa as well as the saltiness hoisin and the duck gives you a perfect bite. Wow I just can't get enough of these!
As to the leftover salsa, you could cook your favorite grain (quinoa, couscous, Israeli couscous or rice), mix it with the salsa, and you have yourself another meal. If you crave some protein, add some grill chicken or shrimp. Enjoy!