Make the pancakes by pouring the batter, 1 tablespoon at a time, onto the griddle. Shape the batter into 3-inch-wide pancakes, similar to thin crêpes. Cook on one side only, removing the pancake ...

Cut them into bite-sized, or two-bite pieces. Heat about a half-inch to an inch of neutral cooking oil in a pot or skillet, whatever vessel you like for frying. Aim for 350°F to 375°F degrees.

This easy but elegant stir-fry is meant to save the cook time and let the duck shine. A 4-pound duck yields about 10 ounces of cooked flesh, so you’ll have a little extra to tuck into your pancakes.

Once the pancakes are done, let them cook on a wire rack for a few minutes to help them set properly. This stops steam building up as opposed to stacking them, which can cause pancakes to go soggy.