Recipe for Peking Duck with Pancakes

Roasted duck is served with thin pancakes, sliced vegetables, and a dark savory sauce.

Ingredients

Duck

• 2 kilograms whole duck
• 60 milliliters honey
• 30 milliliters soy sauce
• 10 grams five spice powder

Pancakes

• 200 grams flour
• 150 milliliters boiling water
• 15 milliliters sesame oil

Sides

• 1 cucumber, sliced
• 4 scallions, sliced
• 100 milliliters hoisin sauce

Preparation

Duck

1. Rub the duck with honey and spices then let it dry overnight
2. Roast at 180 Celsius for ninety minutes until the skin is dark and crispy
3. Let the duck rest for twenty minutes before carving the meat into slices

Pancakes

1. Mix flour and boiling water to form a dough and knead until smooth
2. Roll into small circles and brush with sesame oil before cooking in pan
3. Cook for thirty seconds per side until the pancakes are soft and translucent

Assembly

1. Place a piece of duck meat in the center of a pancake
2. Add a few strips of scallion and cucumber then drizzle with hoisin sauce
3. Roll the pancake tightly and serve while the duck skin is still crispy

Tips

• Blowing air under the skin of the duck before roasting helps it become crispy
• Drying the duck skin thoroughly in the fridge is the secret to the crunch
• Use a very sharp knife to carve the duck to avoid tearing the skin