Crispy Duck Pancakes Recipe

Make dough

Place 2 cups all-purpose flour in a mixing bowl. Pour 2 cups boiling water over the flour while stirring with a fork or chopsticks until shaggy. Add 2 tablespoons cold water and 1 teaspoon vegetable oil; continue to mix until a rough dough forms. When cool enough to handle, knead on a lightly floured surface for 4–5 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.

Roll and sheet

Divide rested dough into 12 equal pieces (about 1½–2 inch balls). Lightly oil your work surface. Roll each piece into a thin circle about 5–6 inches in diameter using a rolling pin. Brush each circle lightly with sesame oil (about 1 tsp total among pancakes). Stack in pairs if you plan to make thinner pancakes, then roll the stacked pair gently to seal the edges (this creates layers).

Cook pancakes

Heat a nonstick skillet over medium heat and add 2 tablespoons neutral oil. Working in batches, cook each pancake 45–60 seconds per side until pale golden spots appear and the surface puffs occasionally. Adjust heat to avoid burning. Transfer cooked pancakes to a covered towel to keep warm and soft. Keep stacked so they remain pliable.

Prepare duck

Pat duck pieces dry with paper towels. Score the skin in a crosshatch pattern, cutting only through the skin and fat, not into the meat. Season both sides with 1 tsp salt, 1 tsp ground black pepper, and 1 tsp Chinese five-spice, pressing the spices into the skin and meat.

Render fat and crisp skin

Place a cold ovenproof skillet (preferably cast-iron) on medium heat. Place duck skin-side down in the cold pan—do not add extra oil. Cook gently for 8–12 minutes, allowing fat to render and skin to crisp; pour off excess fat into a heatproof container as it accumulates, leaving enough to crisp the skin. When skin is deeply golden and crisp, flip and sear the meat side 1–2 minutes.

Finish in oven and glaze

Preheat oven to 400°F (200°C). Mix 1 tbsp honey, 1 tbsp soy sauce, and 1 tsp rice vinegar. Brush this mixture over the seared duck. Transfer the skillet to the oven and roast 6–10 minutes (depending on thickness) until internal temperature reaches 135–140°F (57–60°C) for medium-rare to medium. Remove from oven, tent loosely with foil and rest 8–10 minutes. Slice thinly across the grain into 1/8–1/4 inch slices.

In a small saucepan, combine 1 cup hoisin sauce, 1 tablespoon fresh orange juice, 1 teaspoon sugar, 1 teaspoon rice vinegar, 1/2 teaspoon toasted sesame oil, and optional 1/2 teaspoon grated ginger. Warm over low heat, stirring, until the sugar dissolves and the mixture is glossy (2–3 minutes). Keep warm on very low heat. Reserve about 2 tablespoons for brushing the inside of pancakes if desired.

Prepare garnishes

Julienne 1/2 cup cucumber and 4 scallion stalks; pick cilantro leaves. Place extra 1/4 cup hoisin in a small bowl for spreading at the table.

Assemble pancakes

Spread about 1 teaspoon hoisin (from the reserved 1/4 cup) on a warm pancake. Top with 3–4 slices of rested duck, a light brush of the hoisin-orange glaze if desired, a few cucumber julienne strips, 2–3 scallion sticks, and a couple cilantro leaves. Fold or roll the pancake and serve immediately so the skin stays crisp and the pancake remains pliable.

Serve

Serve pancakes warm with extra hoisin-orange glaze on the side for dipping and extra sliced scallions/cilantro for garnish.