Easy Peking duck and pancakes recipe, duck breast cooked Peking style and served with pancakes, a quick, easy and delicious Chinese starter or light meal!
Peking duck and pancakes is one of my most favorite starters to order in restaurants, usually only bits of crispy skin are served to fill pancakes with shredded green onion and cucumber.
For this recipe, I coated the breasts skin with a spicy marinade and roasted them until cooked to our liking which is almost well done, then I thinly sliced the meat and served with some hoisin sauce, shredded cucumber and green onion and duck pancakes, it was delicious to the max and we found it similar to restaurant menus.
Peking duck and pancakes is easiest and quick to make, no technical difficulties, and it is a starter that will impress your guests.
As for the pancakes, they are store bought, I found them in the frozen section of my Asian supermarket, they are called Peking duck pancakes. They’re different from dumpling wrappers in texture as they don’t dry out as quickly, they’re also larger. I just let them thaw in my fridge overnight, I bet if you take them out of your freezer in the morning, you could use them after about 3 hours. The instructions mention that the pancakes should be steamed, I didn’t do it and they were smooth and easy to roll.
Hoisin sauce is a thick and fragrant sauce used in Chinese cuisine as a glaze for meat or as dipping sauce. Hoisin sauce is sweet and salty, it is usually made with soybeans, fennel, red chili peppers, and garlic. I like a dash of hoisin sauce with any roasted meat instead of ketchup.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
2 duck breasts
2 tsp sugar
2 tsp honey
2 tsp rice vinegar
2 tsp water
3 shredded green onion
1 shredded cucumber, seeded
1 cup Hoisin sauce
About 40 duck pancakes
Into a small bowl, add all the ingredients for the marinade and stir
Remove any silver skin from duck breasts with a paring knife without sacrificing any meat, trim any excess skin all around the breasts, pat the breasts on skin side only with the marinade
Heat a high sided frying pan on medium/high, I like to use a high sided pan to try limiting duck oil splatters, add duck breasts skin side down, roast for about 7 minutes, gather any excess oil as it is released and discard, turn duck breasts over, roast for about 6 minutes, let rest 10 minutes before slicing thinly
Serve with julienned cucumber and green onion, hoisin sauce and duck pancakes
On a pancake, add a tsp or more hoisin sauce, top with julienned cucumber and green onion, top with a slice or two of duck breasts, either make little parcels as pictured or simply roll the pancakes like cigars
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