Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Preparation
Pancakes
Sauce and Garnish
Method
Duck Preparation
- 1
Prepare the Duck
Clean the duck thoroughly and pat dry with paper towels. Rub the salt and five-spice powder all over the duck, including inside the cavity.
- 2
Blanch the Duck
In a large pot, bring water to a boil. Carefully submerge the duck in boiling water for about 5 minutes, then remove and let it cool.
- 3
Glaze the Duck
In a small bowl, mix the honey and rice vinegar. Brush this mixture all over the duck, ensuring an even coat.
- 4
Air Dry the Duck
Hang the duck in a cool place or place it on a wire rack in the fridge for at least 4 hours or overnight to dry the skin.
- 5
Roast the Duck
Preheat the oven to 375°F (190°C). Place the duck on a roasting pan and roast for about 1.5 to 2 hours, basting occasionally, until the skin is crispy and golden brown.
Pancakes
- 6
Make the Pancake Dough
In a large bowl, combine the flour and salt. Gradually pour in the boiling water while stirring with chopsticks or a fork until a rough dough forms.
- 7
Knead the Dough
Once the dough is cool enough to handle, knead it on a floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- 8
Roll Out and Cook Pancakes
Divide the dough into small balls (about the size of a golf ball). Roll each ball out into a thin circle. Cook each pancake in a dry skillet over medium heat for about 1 minute on each side, until lightly brown.
