Day 22: Scallion Pancakes! And Notes on Searing Duck Breast
SCALLION PANCAKES. These were so much fun to make - remarkably easy, and a great group activity. Also the dipping sauce is absolute fire. With the pancakes you use boiling water to halt any gluten development - this makes it more tender and soft, and you get pancakes that have no elasticity to them - think of the opposite of pasta, which has a lot of gluten development. Also, the way that you’re creating layers in the dough with the sesame oil turns this into a sort of laminated dough, kind of like croissants or pie dough - that’s what gives you the layers of delicious flakes!
Scallion Pancakes
Recipe from Serious Eats
Ingredients:
- 2 cups all purpose flour
- ¼ tsp salt
- 1 cup boiling water
- 2-3 tbsp of sesame oil
- 1 ½ cups thinly sliced scallions
- ¼ cup vegetable oil
Method:
- Place flour and salt in food processor and with the motor running, slowly drizzle in 3/4 cups of the boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tbsp at a time until it just comes together.
- Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, covered with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature
- Once rested, divide dough into 4 pieces and roll each into a smooth ball. On a lightly floured work surface, roll out each ball into a disk roughly 8 inches in diameter.
- Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Sprinkle with scallions, and then roll up the disk like a jelly roll. Then twist the jelly roll into a tight spiral, tucking the end underneath. Using a rolling pin, flatten the spiral back into an 8 inch disk.
- Heat vegetable oil in a nonstick or cast iron pan over medium high heat until the oil is shimmering and then put the pancake into the pan. Cook each pancake about 2 minutes on each side until golden brown. Drain on a rack or paper towels and cut into 6 wedges. Serve immediately with dipping sauce!
Dipping Sauce
Mix all ingredients together!
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- ½ tsp fresh ginger
- 2 tsp sugar
Last but not least, tips for searing duck breast:
- Score the skin to help with the rendering - there is so much fat on ducks that it will take a while to render out. Scoring will open it up.
- Season at least a half hour before cooking
- Cook it to medium rare!
