Mu shu pancakes steam quickly; warm eight at a time so they will stay pliable. Set out the duck and all the accompaniments so guests can fill their own pancakes.
- Total Time:
- Servings: 8
Photography: David Malosh
Source: Martha Stewart Living, February 2016
- 2 boneless duck-magret breasts (about 2 pounds; available at dartagnan.com), room temperature, halved and patted dry
- Coarse salt
- Cabbage leaves or a parchment round with several small perforations, for steaming
- 16 mushu pancakes (available in the freezer section of Asian groceries) or 8-inch flour tortillas
- 4 Persian or mini cucumbers, cut on the bias into 1/4-inch slices, for serving
- Baby Bok Choy Slaw, for serving
- Thinly sliced chile peppers, hoisin and plum sauces, and very thinly sliced scallions, for serving
Score skin side of each duck-breast half in a 1/2-inch crosshatch pattern. Season generously with salt.
Arrange breast halves in a single layer, skin-side down, in a large skillet. Place over medium-high and cook until skin is crisp and golden brown, 8 to 10 minutes. Flip, reduce heat to medium-low, and continue cooking until a thermometer inserted in thickest part registers 135 degrees for medium-rare, 5 to 7 minutes. Transfer to a carving board; let rest 15 minutes.
Meanwhile, set a steamer basket (preferably bamboo) lined with cabbage leaves or parchment in a wok or skillet containing 1 inch of simmering water. Place pancakes in basket, cover, and steam until warm and pliable, 3 to 4 minutes.
Thinly slice duck on the bias, against the grain. Serve, with steamed pancakes, cucumbers, slaw, chiles, sauces, and scallions.
To render the fat from a duck breast and ensure crisp skin, use a sharp knife to score the fat side of each breast half in a 1/2-inch crosshatch pattern. Be sure to slice entirely through the skin and fat, but donâ€™t penetrate the meat or it may dry out and overcook.