Peking Duck Crispy Pancakes
Peking Duck Crispy Pancakes
Ingredients
For the Mandarin Pancakes
- 1 1/2 cups all-purpose flour
- 1/2 cup boiling water
- 1/4 cup cold water
- 1 teaspoon sesame oil
- 1/4 cup all-purpose flour, for dusting
- 2 tablespoons vegetable oil, for brushing
For the Quick Hoisin Sauce
- 1/4 cup soy sauce
- 2 tablespoons peanut butter, creamy
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 garlic, clove, minced
- 1/2 teaspoon Sriracha or chili garlic sauce, optional, for heat
For the Crispy Duck and Accompaniments
- 2 cups pre-cooked roasted duck meat, shredded or sliced into thin strips
- 2 tablespoons vegetable oil
- 1 cucumber, julienned
- 1 bunch green onions, cut into 2-inch pieces, then thinly sliced lengthwise
Instructions
- 1
Prepare the Mandarin Pancakes: In a large bowl, combine the all-purpose flour. Gradually pour in the boiling water, stirring with chopsticks or a wooden spoon until a shaggy dough forms. Add the cold water and sesame oil, then knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
⏱️ 10 min
- 2
While the dough rests, prepare the Quick Hoisin Sauce: In a small bowl, whisk together the soy sauce, peanut butter, honey, rice vinegar, sesame oil, minced garlic, and optional Sriracha or chili garlic sauce until smooth. Set aside.
⏱️ 5 min
- 3
Prepare the Accompaniments: Julienne the cucumber and slice the green onions as directed. Arrange them on a serving platter.
⏱️ 5 min
- 4
Cook the Mandarin Pancakes: Divide the rested dough into 16 equal pieces. Roll each piece into a small ball. On a lightly floured surface, roll one ball into a 3-inch circle. Brush the top with a thin layer of vegetable oil, then place another dough ball on top. Roll the two stacked balls together into a 6-7 inch circle. Repeat with remaining dough.
⏱️ 10 min
- 5
Heat a dry non-stick skillet or griddle over medium heat. Cook each pancake stack for 1-2 minutes per side, until lightly golden brown spots appear and the pancakes puff up slightly. Separate the two pancakes while still warm. Stack cooked pancakes and keep warm under a clean towel or in a steamer basket.
⏱️ 10 min
- 6
Crisp the Duck Meat: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the shredded or sliced duck meat and stir-fry for 5-8 minutes, or until the duck is heated through and crispy. Drain any excess oil.
⏱️ 8 min
- 7
Assemble and Serve: Arrange the crispy duck, warm pancakes, hoisin sauce, julienned cucumber, and sliced green onions on a large platter. To assemble, spread a thin layer of hoisin sauce on a pancake, add some duck, cucumber, and green onions, then roll it up and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Peking Duck Crispy Pancakes
Ingredients
For the Mandarin Pancakes
- 1 1/2 cups all-purpose flour
- 1/2 cup boiling water
- 1/4 cup cold water
- 1 teaspoon sesame oil
- 1/4 cup all-purpose flour, for dusting
- 2 tablespoons vegetable oil, for brushing
For the Quick Hoisin Sauce
- 1/4 cup soy sauce
- 2 tablespoons peanut butter, creamy
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 garlic, clove, minced
- 1/2 teaspoon Sriracha or chili garlic sauce, optional, for heat
For the Crispy Duck and Accompaniments
- 2 cups pre-cooked roasted duck meat, shredded or sliced into thin strips
- 2 tablespoons vegetable oil
- 1 cucumber, julienned
- 1 bunch green onions, cut into 2-inch pieces, then thinly sliced lengthwise
Instructions
- 1
Prepare the Mandarin Pancakes: In a large bowl, combine the all-purpose flour. Gradually pour in the boiling water, stirring with chopsticks or a wooden spoon until a shaggy dough forms. Add the cold water and sesame oil, then knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
⏱️ 10 min - 2
While the dough rests, prepare the Quick Hoisin Sauce: In a small bowl, whisk together the soy sauce, peanut butter, honey, rice vinegar, sesame oil, minced garlic, and optional Sriracha or chili garlic sauce until smooth. Set aside.
⏱️ 5 min - 3
Prepare the Accompaniments: Julienne the cucumber and slice the green onions as directed. Arrange them on a serving platter.
⏱️ 5 min - 4
Cook the Mandarin Pancakes: Divide the rested dough into 16 equal pieces. Roll each piece into a small ball. On a lightly floured surface, roll one ball into a 3-inch circle. Brush the top with a thin layer of vegetable oil, then place another dough ball on top. Roll the two stacked balls together into a 6-7 inch circle. Repeat with remaining dough.
⏱️ 10 min - 5
Heat a dry non-stick skillet or griddle over medium heat. Cook each pancake stack for 1-2 minutes per side, until lightly golden brown spots appear and the pancakes puff up slightly. Separate the two pancakes while still warm. Stack cooked pancakes and keep warm under a clean towel or in a steamer basket.
⏱️ 10 min - 6
Crisp the Duck Meat: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the shredded or sliced duck meat and stir-fry for 5-8 minutes, or until the duck is heated through and crispy. Drain any excess oil.
⏱️ 8 min - 7
Assemble and Serve: Arrange the crispy duck, warm pancakes, hoisin sauce, julienned cucumber, and sliced green onions on a large platter. To assemble, spread a thin layer of hoisin sauce on a pancake, add some duck, cucumber, and green onions, then roll it up and enjoy!
⏱️ 2 min