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Peking Duck Pancakes

Crispy-skinned roasted duck wrapped in thin Mandarin pancakes with hoisin sauce, cucumber batons, and scallions. A simplified version of Beijing's most famous dish.

DinnerChineseAdvanced

30 min

Prep

1 hr 30 min

Cook

2 hr

Total

Servings

Advanced

Difficulty

Instructions

Pat the duck very dry inside and out. Rub with five-spice powder and salt. Mix honey, soy sauce, and rice vinegar, then brush all over the duck. Place uncovered on a rack in the fridge for at least 4 hours (overnight is best).

Tip: The overnight air-drying in the fridge is what gives you crackling crispy skin. Don't skip this step.

Preheat oven to 350F. Place the duck breast-side up on a rack over a roasting pan. Roast for 75-90 minutes until the skin is deep mahogany and crispy. The internal temperature should reach 165F.

Rest the duck for 15 minutes. Carve the skin and meat into thin slices.

Warm the pancakes according to the package directions (usually steamed for 2 minutes). Spread each pancake with hoisin sauce, add duck slices, cucumber, and scallion strips. Roll up and serve.

Nutrition per Serving

480kcal

Calories

28g

Protein

32g

Carbs

26g

Fat

Fiber

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Peking Duck Pancakes

Ingredients

Instructions

Nutrition per Serving

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