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How to prepare a peking duck pancakes: it's a crispy Chinese delight, an easy peking duck recipe served on thin pancakes made from scratch.
For the duck
For the batter
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Chinese
To prepare this easy and step-by-step peking duck recipe, a crispy Chinese dish served on a pancake, you have to start from the duck. Here are all the preparation steps.
Heat the oven to 170°C (150°C fan) 325F, gas 3.
Run the grated ginger around the cavity of the duck and rub inside and out with the salt.
Sprinkle the outside of the bird with the five-spice powder.
Put the duck on a rack in a deep roasting pan and roast in the oven for 1 1/2 hours.
Drain off the fat every half an hour or so, then turn up the oven to 200°C (180°C fan) 400F, gas 6 for about 20 minutes until the skin is brown and crispy.
Put the flour and salt into a bowl and stir in the boiling water.
When it's cool enough to handle, knead on a floured board for about 10 minutes until you have a silky dough, then cover with a clean tea towel and rest for 30 minutes.
Knead the dough again for 5 minutes, roll into a sausage shape and cut into about 12 pieces.
Dip each piece in a little sesame oil and roll into circles about 10 cm diameter.
Brush a frying pan with the remaining sesame oil and heat.
Fry the pancakes in batches until just starting to take colour, stack between sheets of kitchen parchment and cover with a clean tea towel to keep warm.
Shred the meat from the duck carcass.
Spread a little hoisin sauce on each pancake, add some duck and sprinkle with the shredded spring onions.
Tips: use ready made Chinese pancakes if required.