Chinese Pancakes with Duck Confit | RICARDO

Ingredients

• 1/2 cup (125 ml) flour
• 2 tablespoons (30 ml) tapioca starch
• 1 1/2 teaspoons (7.5 ml) sugar
• 1 teaspoon (5 ml) curry powder
• 1 pinch salt
• 1/2 cup (125 ml) water
• 1/4 cup (60 ml) pale ale
• Vegetable oil
• 2 confit duck legs, deboned and shredded
• 1 green onion, chopped
• Pepper
• Hoisin sauce
• 1 cup (250 ml) cucumber cut into thin strips about 4 inches (10 cm) long
• 1 cup (250 ml) finely shredded iceberg lettuce
• Cilantro