Peking Duck Pancakes
Crisp lacquered duck with handmade pancakes, cucumber, and aged hoisin sauce.
10 ingredients
5 steps
Ingredients
- 11 whole duck (2kg)
- 23 tbsp honey
- 32 tbsp soy sauce
- 41 tbsp five spice powder
- 512 thin steamed pancakes
- 61 cucumber, julienned
- 76 spring onions, shredded
- 84 tbsp hoisin sauce
- 91 tbsp sesame oil
- 102 cloves garlic
Instructions
- 1Blanch the duck in boiling water for 2 minutes, then pat dry and hang overnight to air-dry the skin.
- 2Brush with honey, soy sauce, and five spice mixture, repeating every few hours.
- 3Roast in a hot oven at 220°C for 25 minutes then reduce to 180°C and cook for a further 45 minutes until lacquered and crisp.
- 4Rest for 10 minutes then carve the crispy skin and duck meat into thin slices.
- 5Serve wrapped in warm steamed pancakes with cucumber, spring onions, and hoisin sauce.