Ingredients
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
Preparation
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 don’t penetrate the meat or it may dry out and overcook.
