Pan-Fried Potato Noodles with Smoked Duck
A Delicious Combination: Pan-Fried Potato Noodles and Smoked Duck
This recipe is a delightful creation for the Duck Recipe Contest! It harmoniously blends the savory crispness of potato pancakes (gamja-chaejeon) with a sweet and tangy duck sauce, reminiscent of sweet and sour chicken. The rich flavor of duck meat is complemented by the aromatic addition of garlic, scallions, spicy chili peppers, and onions. Inspired by the classic Korean ‘samhap’ (three-in-one combination), we’ve added fresh perilla leaves, creating a refreshing contrast. This dish offers a wonderful balance of textures and flavors – crispy, tender, savory, sweet, and slightly spicy – perfect for any occasion.
Ingredients- 500g Smoked Duck
- 1/2 Onion
- 8 cloves Garlic
- 2 Korean Green Chili Peppers
- 1 stalk Scallion
- 5 Potatoes
- 70g Pancake Mix (Buchim Garu)
- 100g Water
- 8 Perilla Leaves
Sauce- 1 Tbsp Minced Garlic
- 2 Tbsp Gochujang (Korean Chili Paste)
- 3 Tbsp Honey
- 2 Tbsp Ketchup
- 2 Tbsp Oligodang (Corn Syrup)
- 1 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochujang (Korean Chili Paste)
- 3 Tbsp Honey
- 2 Tbsp Ketchup
- 2 Tbsp Oligodang (Corn Syrup)
- 1 Tbsp Cooking Oil
Cooking Instructions
Step 1
Begin by preparing your aromatics and vegetables. Halve the garlic cloves. Thinly slice the onion into half-moons. Cut the scallion into roughly 3-4cm pieces. Finely shred the perilla leaves and set them aside separately. Having all your ingredients prepped will make the cooking process much smoother.
Step 2
Next, stir-fry the smoked duck. Heat a frying pan over high heat and add the smoked duck. Cook until the duck releases its own fat and becomes golden brown. Since smoked duck is already quite fatty, you likely won’t need to add any extra oil at this stage.
Step 3
Once the duck is nicely browned, add the prepared onion, garlic, and scallion to the pan. Continue to stir-fry until the vegetables soften and become lightly golden. Turn off the heat for now. We will gently reheat the duck mixture later, just before serving with the potato pancakes.
Step 4
Now, let’s prepare the potatoes for the pancakes. Peel the potatoes thoroughly. Slice them thinly, and then cut these slices into thin matchsticks (julienne). Aim for relatively fine strands so the pancakes cook evenly and become crispy. You can adjust the thickness based on your preference.
Step 5
Time to make the potato pancake batter. In a bowl, combine the pancake mix (70g) with water (100g) and whisk until smooth, ensuring there are no lumps. Add the julienned potatoes to this batter and mix well, ensuring each potato strand is evenly coated. This coating will help the pancakes crisp up beautifully.
Step 6
Add about 4 tablespoons of cooking oil to a clean frying pan and preheat it over high heat. Once the pan is hot, spread the potato mixture thinly and evenly to form a large, round pancake. Cook over high heat until the bottom is golden brown and crispy. You can gently lift an edge to check. Once the bottom is ready, reduce the heat to medium. Continue to cook until the pancake is cooked through, then carefully flip it over. Cook the other side until it’s also golden brown and crisp. (Tip: Tilting the pan to distribute the oil evenly can help achieve a uniformly crisp texture.)
Step 7
Once the potato pancake is perfectly cooked and golden, carefully transfer it to a serving plate. Set it aside momentarily.
Step 8
Let’s prepare the delicious sauce to go with the duck. In a small saucepan or pan, combine all the sauce ingredients: minced garlic (1 Tbsp), gochujang (2 Tbsp), honey (3 Tbsp), ketchup (2 Tbsp), and oligodang (2 Tbsp). Cook over medium heat, stirring occasionally, until it bubbles and thickens slightly. This will create a rich, flavorful sauce. Be mindful not to overcook, as it can burn.
Step 9
Using a spoon, generously spread the prepared sauce evenly over the cooked potato pancake.
Step 10
Finally, gently reheat the stir-fried duck mixture. Pile the warm duck mixture artfully in the center of the sauced potato pancake, creating a mound. Top this generously with the finely shredded perilla leaves. Your ‘Pan-Fried Potato Noodles with Smoked Duck’ is now ready to be enjoyed! Savor this delightful combination.
