Peking Duck Pancakes Recipe

Season the Duck

Rub the duck breasts with salt, pepper, and five-spice powder evenly on both sides. Let them marinate for about 30 minutes.

Cook the Duck

Preheat a skillet over medium heat. Place the duck breasts skin-side down in the skillet and cook until the skin is crispy and golden brown, about 6-8 minutes. Flip the duck breasts and cook for another 4-5 minutes until the meat is medium rare. Remove from heat and let rest for 5 minutes before slicing thinly.

Prepare the Dough

In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in boiling water while stirring with chopsticks or a fork until a dough forms.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Roll the Pancakes

Divide the dough into small balls (about 8). Roll each ball into a thin circle about 6 inches in diameter on a floured surface.

Cook the Pancakes

Heat a non-stick skillet over medium heat. Cook each pancake for about 1 minute on each side until lightly browned. Keep warm by stacking them and covering with a cloth.

Slice the Cucumber

Cut the cucumber into thin strips for easy wrapping.

Prepare the Spring Onions

Trim the roots off the spring onions and slice them into long thin strips.

Serve

To serve, spread a thin layer of hoisin sauce on a pancake, add slices of duck, cucumber strips, and spring onion strips. Roll it up and enjoy!