So much more than your average, everyday taco, these decadent tacos are filled with smoked duck breast, mango, red peppers, and scallion strings. It’s all wrapped in a pillowy pancake and topped with crème fraîche and mango barbecue sauce.

Photo by Curt Dennison

By Karen Mitcham-Stoeckly

Recipes shared with Karen by Chef Peter Hahn formerly with the Raphael Hotel in Kansas City.

Roast Pepper Pancake Tacos

8 scallion strings, blanched*
8 pancakes*
2 duckling breasts, smoked, skin and fat removed, diced small
1 cup ripe mango, diced
1⁄2 cup scallion, thinly sliced or chopped
Crème fraîche*
Mango barbecue sauce*
Red bell pepper, minced
Cilantro sprigs for garnish, optional

*see recipe below

Lay out 8 green scallion strings. Place 1 pancake on each scallion, toward the middle of the scallion top. Place the diced duck, diced mango, and chopped scallions in a pile on each pancake. Take both ends of the scallion top and gently pull up to form the taco shape around each pancake. Tie the scallion ends together with a simple over-and-under knot. Squirt or spoon the crème fraîche and mango barbecue sauce onto 4 plates in an attractive pattern and place 2 tacos on each plate. Sprinkle plates with any remaining duck, mango, scallions, and minced red bell pepper. Garnish with cilantro sprigs.

Serves 4

Scallion Strings

For the blanched scallion strings used to tie the tacos, trim the root end off the scallion and peel the scallion top down and off of the root end, keeping them whole, into 2-3 “strings” per scallion. Place them in a small pot of boiling water, cook for 4-5 seconds, until they wilt but are still bright green. Immediately plunge them into ice water to stop the cooking process.

Pancake Batter

1 large egg
1 cup buttermilk
2 tablespoons butter or margarine, melted
1⁄2 cup red bell pepper, roasted, peeled, seeded, and puréed
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1⁄4 teaspoon salt
1⁄4 teaspoon cayenne pepper, ground

Beat the egg well and add all other wet ingredients; whisk to blend well. Mix dry ingredients in a separate bowl. Add to the wet ingredients and whisk to blend, leaving the batter a little chunky. Cover and refrigerate for 20 to 30 minutes before using.

To cook, spoon 2-3 tablespoons of batter onto a lightly oiled griddle or non-stick skillet and into an oval shape about 4 inches long by 3 inches wide, using the back of the spoon to shape.

Makes 8 pancakes

Crème Fraîche

cup sour cream
cup heavy whipping cream

Whisk together to blend well. Cover and let set at room temperature overnight to allow the beneficial bacteria in the sour cream to thicken the heavy cream. Once thickened, keep in the refrigerator until needed.

Note: This product can be bought ready-made at some grocery stores.

Mango Barbecue Sauce

3/4  cup ripe mango, puréed
1 1/4  cups barbecue sauce

In blender or food processor, mix together the mango purée and the barbecue sauce. Season to taste, if needed.


Article originally published in the October 2006 issue of Missouri Life.