Peking Duck Pancakes Recipe
Szechuan, cucumber and spring onion. (serves 2-4)
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Ingredients
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Pancakes & Batter
Duck & Toppings
Cooking & Assembly
Method
Pancakes & Batter
Make dough
Place 2 cups all-purpose flour in a large bowl. Pour 3 fl oz boiling water gradually over the flour while stirring with chopsticks or a fork until large clumps form. Add 2 tbsp cold water and 1 tsp vegetable oil, then mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover with a damp towel or plastic wrap and rest for 30 minutes at room temperature.
After resting, divide the dough into 8 equal pieces (for small pancakes) or 6 for slightly larger. Roll each piece into a ball.
Form thin pancakes
On a lightly floured surface, roll each ball into a thin circle about 5–6 inches (12–15 cm) in diameter. Brush each circle very lightly with sesame oil, then stack them in pairs (two circles per pancake), oil sides together. This helps steam-separate the layers during cooking.
Duck & Toppings
If your roasted Peking duck is cold, shred into bite-size strips including some skin for texture, measuring about 400 g. Toss the shredded duck with 1 tsp light soy sauce. If you want a slightly crisped texture, toss the duck lightly with 1 tsp cornstarch before pan-frying (optional).
Mix 6 tbsp Szechuan-style hoisin sauce with 1 tbsp Szechuan chili oil if you like heat. Taste and adjust — this is the primary sauce for the pancakes.
Cooking & Assembly
Cook pancakes
Wipe the skillet clean and reduce heat to medium-low. Take one stacked pair of dough circles, roll lightly with a rolling pin to fuse slightly. Place the stack in the dry skillet and cook for 1–1.5 minutes until small bubbles appear and the underside has faint brown spots. Flip and cook the other side 1 minute. Remove to a plate and cover to keep warm. Repeat with remaining stacks. If pancakes stick, add a few drops of oil to the pan between batches.
To separate the paired pancakes into two thin layers (traditional method): place a clean kitchen towel on the counter, put one cooked stacked pancake on it and press gently while peeling apart the two layers. If steam is used instead, you may briefly cover the stack with a lid for 30 seconds to loosen layers before separating.