Peking Duck Pancakes Recipe

Prepare duck

If using a whole roasted duck or store-roast, remove skin and carve meat into thin slices about 2–3 mm thick. If using duck breast, thinly slice across the grain. Reserve any crispy skin separately; cut into bite-size pieces.

Warm the sliced duck gently in a covered pan on low heat for 2–3 minutes or briefly in a 150°C (300°F) oven for 5–8 minutes to heat through but not dry out. Keep covered to retain moisture.

Make dough

Put the flour in a mixing bowl. Pour the boiling water (3 tbs) into the flour and mix quickly with a fork until shaggy — this helps partially cook the flour for pliable pancakes. Add the hot water (1/2 cup) gradually and stir until a rough dough forms.

Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Add 1 tsp sesame oil toward the end of kneading to keep it supple. Cover the dough with a damp cloth and rest for 30 minutes.

Shape pancakes

Divide the rested dough into 12 equal pieces (for 2–4 servings; yields 10–12 pancakes). Roll each piece into a ball, then flatten with your palm. Lightly brush each flattened disk with a tiny amount of sesame oil, stack two disks together and roll into a thin round about 12 cm (4.5 in) across. Repeat with remaining pieces. The stacking of two layers creates the classic flaky layers.

Cook pancakes

Heat a non-stick skillet over medium heat and brush lightly with vegetable oil. Cook each pancake (uncovered) for about 1–1.5 minutes per side until small brown spots appear and the pancake is cooked through. Keep cooked pancakes covered with a clean towel to stay soft and pliable while you cook the rest.

Make the Szechuan-style hoisin sauce: in a small bowl combine 6 tbs hoisin sauce, 1 tbs Szechuan chili oil, 1 tsp soy sauce, 1 tsp black or rice vinegar and 1 tsp light brown sugar if you want a slightly sweeter balance. Mix until smooth and taste — adjust chili oil for heat and vinegar for brightness.

Warm the sauce briefly (optional): place bowl in a larger bowl of hot water for 1–2 minutes to take the chill off before serving.

Prepare cucumber: cut the cucumber into long matchsticks (julienne) about 5–6 cm long and 3 mm thick. If seeds are watery, scoop them out first.

Prepare spring onions: trim root ends and thinly slice on the bias into 6–7 cm long strips for easy wrapping.

If using cilantro and sesame seeds, chop cilantro coarsely and toast sesame seeds in a dry pan for 1–2 minutes until fragrant.

To assemble each pancake: place a warm pancake on a plate, spread about 1/2–1 tbs of the hoisin-chili sauce in the center, top with several slices of warm duck (about 50–70 g), a few cucumber matchsticks, 3–4 strips of spring onion and a small piece of crisped skin if using.

Fold or roll the pancake and eat immediately while warm. Serve remaining pancakes, duck and sauce family-style so guests assemble their own. Garnish with toasted sesame seeds and cilantro to taste.

Leftovers: store cooked pancakes wrapped in a damp towel inside an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a cover or a steamer to restore pliability.