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Irresistible Peking Duck Pancakes Recipe Perfect for Easy Homemade Dinner

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This recipe delivers crispy Peking duck skin paired with soft, warm pancakes and sweet-savory hoisin sauce, perfect for an easy and delicious homemade dinner.

Ingredients

Scale
  • 1 whole duck (about 4–5 lbs / 1.8–2.3 kg), cleaned and patted dry
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese five-spice powder
  • 1 tablespoon honey
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1-inch piece ginger, sliced thinly
  • 2 cups all-purpose flour (240 g)
  • 3/4 cup boiling water (180 ml)
  • 1 tablespoon sesame oil
  • Pinch of salt
  • 1/2 cup hoisin sauce
  • 1 cucumber, julienned
  • 4 green onions, sliced thinly

Instructions

  1. Preheat your oven to 375°F (190°C). Pat the duck dry with paper towels. Mix soy sauce, honey, five-spice, garlic, ginger, salt, and pepper in a bowl. Rub this marinade all over the duck, inside and out. Let it sit for 30 minutes at room temperature.
  2. Place the duck on a rack in a roasting pan breast side up. Roast for about 1 hour and 15 minutes, or until the skin is golden and crisp and internal temperature reaches 165°F (74°C). Baste occasionally with pan juices or leftover marinade. Broil for 2-3 minutes if skin isn’t crispy enough.
  3. While the duck roasts, combine flour and salt in a bowl. Slowly pour boiling water into the flour while stirring until combined. When cool enough, knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Cover with a damp towel and let rest 30 minutes.
  4. Divide dough into 16 equal balls. Roll each ball into a thin circle about 6 inches wide. Brush lightly with sesame oil, fold in half and press gently to seal. Roll again to about 5 inches wide. Cook pancakes in a dry non-stick skillet over medium heat for 1-2 minutes per side until light brown spots appear. Stack cooked pancakes covered with a towel to keep warm.
  5. Slice the roasted duck thinly, separating skin and meat if possible. Julienne cucumber and slice green onions thinly. Warm hoisin sauce slightly if needed.
  6. Lay a warm pancake flat, spread a thin layer of hoisin sauce, add slices of duck skin and meat, then top with cucumber and green onions. Roll or fold and serve immediately.

Notes

Pat the duck dry thoroughly for crispy skin. Rest dough to relax gluten for easier rolling. Use a rack for roasting to help crisp skin. If dough is sticky, dust lightly with flour but avoid overdoing it. Pancakes can be reheated gently with a damp towel to keep soft. Variations include gluten-free flour, vegetarian fillings, and spicy additions.

Nutrition

Keywords: Peking duck, duck pancakes, hoisin sauce, Chinese recipe, homemade pancakes, crispy duck skin, easy dinner, Beijing street food

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