Elevate Your Cooking: The Best Peking Duck Pancake Recipe

Ingredients

For the Duck:

• • 1 whole Peking duck (about 5-6 pounds)
  • Salt
  • 1 tablespoon honey
  • 1 tablespoon white vinegar 

For the Pancakes:

• • 2 cups all-purpose flour
  • 1 cup boiling water
  • 1/4 cup sesame oil 

For Serving:

• • Hoisin sauce
  • Sliced scallions
  • Sliced cucumber 

Instructions

Preparing the Duck: 

• • Rinse the duck inside and out under cold water. Pat it dry with paper towels.
  • Rub the duck with salt, inside and out.
  • In a small bowl, mix the honey and white vinegar. Brush this mixture over the duck’s skin.
  • Hang the duck in a cool, well-ventilated area for about 6-8 hours or overnight. This will help dry the skin and enhance its crispiness during roasting. 

Roasting the Duck:

• • Preheat your oven to 350°F (175°C).
  • Place the duck on a roasting rack in a baking pan.
  • Roast the duck for about 1.5 to 2 hours, or until the skin is golden brown and crispy and the internal temperature reaches 165°F (74°C).
  • Let the duck rest for a few minutes before carving.

Preparing the Pancakes:

• • In a mixing bowl, combine the flour and boiling water. Mix until a smooth dough forms.
  • Knead the dough on a floured surface for a few minutes until it’s elastic.
  • Divide the dough into small golf ball-sized portions.
  • Flatten each ball with your hand, then use a rolling pin to roll them into thin, round pancakes. 

Cooking the Pancakes:

• • Heat a non-stick skillet over medium heat.
  • Brush the skillet with a thin layer of sesame oil.
  • Cook each pancake for about 1-2 minutes on each side until they are cooked through and have light brown spots.

Serving:

• • To serve, slice the crispy skin from the roasted duck into thin strips.
  • Spread a small amount of hoisin sauce onto each pancake.
  • Place a few slices of duck skin, sliced scallions, and cucumber on the pancake.
  • Roll up the pancake, similar to a burrito, and enjoy your Peking duck pancakes!