6 green onions, cut into thin matchsticks (use the bottom two-thirds of each onion)
1 garlic clove, grated
1–2 inches fresh ginger, peeled and grated
Teriyaki sauce, for finishing
50 ml hoisin sauce
Salt and pepper
Pancake batter for 12–15 small pancakes (about 3 inches in diameter)
Directions
If using a live-fire grill, prepare it for cooking the plums. If using a Blackstone griddle, preheat one side to medium-high heat.
Season the skin side of the duck breasts with salt and pepper.
Place the duck breasts skin-side down on a cold griddle and turn the heat to medium-low. Allow the fat to slowly render while the skin becomes crisp.
Place the plum halves cut-side down over medium-high heat and cook until lightly charred and softened.
Prepare the pancake batter according to your preferred recipe.
Remove the plums from the heat and allow them to cool slightly. Once cool enough to handle, chop them into small pieces and set aside.
Continue cooking the duck until the skin is crisp and the internal temperature reaches 131°F–142°F (55°C–62°C), depending on your preferred doneness.
Remove the duck from the heat and let it rest. Carefully remove the crispy skin and reserve it for serving.
While the duck rests, cook the pancakes on the griddle using the rendered duck fat.
Flip the pancakes when bubbles form on the surface and cook until golden brown. Remove and set aside.
Cut the reserved duck skin into small pieces to create crispy duck cracklings.
Slice the rested duck breast thinly.
To assemble, spread a small amount of hoisin sauce onto each pancake. Top with a spoonful of chopped charred plums, two slices of duck breast, and a small bundle of cucumber and green onion.
Finish with the crispy duck skin and a drizzle of teriyaki sauce.
Arrange on a serving platter and serve immediately.
