Kimchi pancakes with duck confit Recipe
Known as kimchi jeon or kimchi buchimgae, this Korean savoury pancake can be enjoyed as an appetizer or light meal.
Recipe by: Kelly-Anne Damons
- For the pancakes
- ½ cup flour
- ½ cup rice flour or potato starch
- Salt to taste
- 1 tsp baking powder
- 1 cup kimchi chopped
- 2 spring onion thinly sliced
- 1/2tbsp sugar
- 2 tbsp gochujang paste
- 1 tbsp fish sauce
- Ice cold water as needed
- Canola oil for frying
- For the duck confit
- 2 duck legs/ thighs attached
- Coarse salt
How To Make Kimchi pancakes with duck confit
- For the confit duck, pat the duck legs dry with the paper towel.
- Use a sharp knife to score/ prick the skin, do not pierce the meat.
- Liberally season the legs with coarse salt and allow them to rest for an hour.
- Pat them dry once more with paper towel and transfer the duck legs to a small oven proof dish, placing them skin side up.
- Bake for 2 hours at 150 degrees Celsius.
- Check on the duck halfway through the cooking time. Once cooked and golden brown, remove from the oven and allow it to cool.
- Shred the confit duck and set aside.
For the kimchi pancake, in a large bowl combine the flours, sugar, baking powder, salt and stir.
- Add in the kimchi, spring onion, fish sauce, gochujang paste and water as needed, to form a slightly thick batter.
- Heat a non-stick pan over a medium heat, add in the canola oil and a ladle or two of the batter, cook until golden brown on each side.
- Serve the kimchi pancakes with the shredded confit duck, with a dipping sauce of your choice.