Asian Sunday Roast – Peking Duck Pancakes



This is one of my favourite recipes to make, I first made it for a Chinese New Year dinner party I hosted earlier this year and since then I make it nearly every time we have guests in town. I had never cooked with duck before I made this at CNY but after about 6 times I’ve now found my perfect recipe of flavours and timings to get the duck cooked to perfection!

I usually serve this with some stir fried green vegetables and If there is more than 4 people will make a prawn or beef stir fry dish too.

What you’ll need

2kg duck feet head etc removed
1 lemon
1 orange
3 tbsp honey
3 tbsp dark soy sauce
150ml shaohsing rice wine
1 cinnamon stick
2 star anise
1/2 tsp 5 spice
4 wholemeal wraps (you can use traditional mandarin pancakes but i prefer the lighter wholemeal wraps)
2 cucumbers
3 spring onions
hoisin sauce

How to

– To make the marinade cut the lemon, orange into 1cm slices and place in a saucepan with 4 cups of water add the spices, soy, star anise, cinnamon, rice wine and honey and simmer for 20 minutes
– Pour boiling water over the duck – inside and out then pat dry with paper towel
– Place duck in a roasting dish and pour the marinate over, brush with a pastry bursh until totally covered
– Leave duck to sit in the marinate over night (or for at least 4 hours) turning once
– Pre heat the oven to 220 degrees C
– Place duck on a roasting tray leaving the marinate in the bottom (this way the fat will hit the marinate and not burn or splatter, be sure to top up with water if the liquid gets low)
– Put the duck in the oven for 15 minutes on 220
– Lower the heat to 170 and turn the duck over
– Return the duck to the oven for 1 hour
– Set duck aside for 10 minutes before carving
– Cut the wraps into quarters for the pancakes
– Slice cucumber into sticks and chop spring onion
– To serve place a piece of duck in the middle of the pancake, top with spring onions, cucumber and a drizzle of hoisin sauce, wrap up and enjoy!



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