Duck Pancakes Recipe

Here’s the deal: there’s nothing quite like the rich, succulent joy of making your own crispy duck pancakes at home. Trust me, once you’ve experienced the magic of this classic dish fresh out of your oven, you’ll wonder why you ever picked up takeout in the first place!

My adoration for the intense blooming tastes of duck pancakes knows no bounds. They are, in my mind, a savory-sweet wonder that exists at the confluence of several delicious interpretations of duck.

At their best, they nod to Peking duck, a dish of such renown that it is said to have been served to emperors in ancient China.

Ingredients

• Duck: Rich source of protein and essential nutrients; adds savory depth.
• Five-Spice Powder: Blend of spices; provides aromatic warmth and complexity.
• Honey: Natural sweetener; adds a subtle sweetness and aids caramelization.
• Dark Soy Sauce: Rich in umami; enhances depth and color to the dish.
• Green Onions: Fresh and crisp; adds a sharp, mild onion flavor.
• Cucumber: Hydrating and crunchy; provides a refreshing contrast.

Ingredient Quantities

• 1 whole duck (about 4-5 pounds)
• 1 tablespoon five-spice powder
• 2 teaspoons salt
• 2 tablespoons honey
• 2 tablespoons dark soy sauce
• 1 tablespoon rice wine or dry sherry
• 12-16 Chinese-style pancakes
• 1/2 cup hoisin sauce
• 2-3 stalks green onions, thinly sliced
• 1 cucumber, julienned

How to Make this

1. The oven should be set to 350°F (175°C). The duck should be patted dry; using paper towels works best. Then, it is very important to remove any excess fat from the cavity of the duck.

2. Salt and five-spice powder the outside of the duck, ensuring that all surfaces are covered evenly.

3. Combine the honey, dark soy sauce, and rice wine in a small bowl. Using a brush, coat the entire surface of the duck with this mixture.

4. Put the duck on a rack in a roasting pan, breast side up. Roast it for roughly
1.5 to 2 hours, or until it’s golden brown and crisp on the outside, and the internal temperature reads 165°F (74°C).

5. Prepare the Chinese pancakes as directed on the package, and keep them warm—covered with a clean kitchen towel—while the duck is roasting.

6. After cooking the duck, take it from the oven and allow it to rest for 15-20 minutes. Then, carve the duck, taking care to remove the skin and meat in thin slices.

7. To serve, lay a pancake on a plate and spread a thin layer of hoisin sauce in the center.

8. Lay some duck and a little crispy skin on the pancake.

9. Top the duck with several green onions and thinly sliced cucumber.

10. Serve the duck pancakes right away by folding them over the fillings. An extra side of hoisin sauce never hurt anyone.

Equipment Needed

1. Oven
2. Paper towels
3. Kitchen shears or a sharp knife
4. Small bowl
5. Brush (for glazing)
6. Roasting pan with rack
7. Meat thermometer
8. Clean kitchen towel
9. Carving knife
10. Serving plates

FAQ

• What type of duck should I use?Select a freshly killed or properly defrosted whole duck, preferably from the Pekin or Long Island varieties, for the best possible flavor and texture.
• Can I make the pancakes myself?Although convenient, you can prepare Chinese-style pancakes at home using the simple ingredients of flour, water, and a bit of salt. For the best results, roll them out very thin.
• Is there a substitute for dark soy sauce?If you don’t have it, mix ordinary soy sauce with a bit of molasses or brown sugar to simulate its caramelized flavor.
• How do I prepare the duck for roasting?Pat the duck dry, rub it with five-spice powder and salt, then let it chill in the fridge for a few hours, skin side up, to dry the skin.
• What is the purpose of using rice wine or dry sherry?The glaze has depth and complexity, thanks to rice wine or dry sherry. They balance the glaze’s primary flavor, which is honey sweet.
• What is the best way to serve the duck pancakes?Cut the duck into thin slices. Take each pancake and wrap it around several pieces of duck, a few slices of cucumber, some green onions, and a smear of hoisin sauce.
• Can I prepare parts of this recipe ahead of time?Of course, you can prepare the duck well in advance, roasting it and reheating it for service so that it is crispy and warm. The vegetables can be sliced and prepped ahead of time, too. So when it is time to serve and assemble the Peking duck, everything is at the ready for a quick assembly line.

Duck Pancakes Recipe Substitutions and Variations

If you don’t have five-spice powder, you can substitute a mixture of equal parts ground star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.
Should dark soy sauce not be available, regular soy sauce mixed with a dash of molasses or a bit of brown sugar for richness can be used instead.
You can use mirin or a dry white wine in place of rice wine or dry sherry.
In the event that a substitute for hoisin sauce is required, combine the following ingredients: 2 tablespoons of plum sauce; 2 teaspoons of soy sauce; 1 teaspoon of sesame oil; and a pinch of garlic powder.

Pro Tips

1. Air Dry the Duck For extra crispy skin, try air-drying the duck. After seasoning it with salt and five-spice powder, place the duck on a rack in the refrigerator uncovered for several hours or overnight. This helps to dry out the skin, leading to crispier results when roasted.

2. Use Hot Water Blanching Before applying the honey-soy glaze, pour hot boiling water over the duck skin. This helps tighten the skin and render out some fat, setting the stage for a crispy finish once roasted.

3. Baste Regularly Halfway through roasting, baste the duck with the drippings from the pan or additional glaze. This adds flavor and encourages caramelization, enhancing the duck’s appearance and taste.

4. Check Pancake Integration To keep the pancakes warm and soft, wrap them in a slightly damp, clean towel after steaming. This prevents them from drying out while maintaining their pliability for when you’re ready to assemble the pancakes.

5. Customize Flavor Adjust the hoisin sauce by mixing in a little plum sauce or a touch of garlic chili sauce for added depth and a hint of spice. This provides a unique flavor twist to complement the savory duck.