Where to Buy Pancakes for Crispy Duck

Pancakes for crispy duck are thin wheat wrappers served warm with duck, hoisin sauce, and crunchy vegetables. Look for them in the freezer section of Asian grocery stores, some supermarkets, or online; this easy Beijing-style serving uses ready-cooked duck for a quick meal at home.

On the package, check for names such as Peking duck pancakes, Mandarin pancakes, or Chinese duck pancakes. They are usually sold frozen in a stack and need only a brief steam or microwave warm-up. Some larger supermarkets stock them in the international freezer aisle, while Asian grocers are often the most reliable place to find them. If shopping online, search for those names and check whether the pack is frozen or refrigerated and how many wrappers it contains. A crispy-duck kit may include both pancakes and sauce, but check the quantity before planning portions.

If you cannot find the wrappers, small flour tortillas are a convenient, thicker substitute; warm them covered so they stay flexible. Moo shu pancakes can also work, though they may be a little thicker. Avoid buying spring-roll wrappers or scallion pancakes by mistake: they are different products and do not have the same soft, foldable texture. The recipe below serves four with purchased cooked crispy duck, so the main task is warming everything and setting out the fillings.

Ingredients

12 frozen Peking duck or Mandarin pancakes, about 12 oz (340 g), or the amount specified on the package
1 lb (450 g) fully cooked crispy duck, skin-on if available
1/3 cup (80 ml) hoisin sauce
1 medium cucumber, about 8 oz (225 g)
4 scallions, about 2 oz (60 g)
1 small carrot, about 2 1/2 oz (70 g), optional
2 tsp (10 ml) rice vinegar
2 tsp (10 ml) water, plus more if needed to thin the sauce
1 tsp (5 ml) toasted sesame oil, optional

Instructions

Prepare the vegetables and sauce. Cut the cucumber into thin matchsticks, trimming away the watery seed core if it is especially large. Slice the scallions lengthwise into fine strips, including some of the green parts. If using carrot, peel it and cut it into very fine matchsticks or grate it coarsely. Stir the hoisin sauce with the rice vinegar and water in a small bowl. Add the sesame oil if you like its toasted flavor. The sauce should be easy to spread but not runny; add water a teaspoon at a time if it is too thick.
Heat the oven and prepare the duck. Heat the oven to 375°F (190°C), or follow the package directions if they give a different reheating method. Put the fully cooked duck in an oven-safe dish, arranging pieces in a single layer where possible. If the duck is already cut into small pieces, cover the dish loosely with foil for the first part of heating so the meat does not dry out. For a larger piece, follow the product instructions on whether to keep it whole or portion it before heating.
Reheat the duck thoroughly. Warm the duck for about 15–20 minutes, uncovering it for the last few minutes if the skin needs to crisp. Timing depends on the size and starting temperature of the pieces, so use a food thermometer in the thickest part rather than relying on the clock: the USDA FSIS safe minimum for reheated poultry is 165°F (74°C). Avoid touching bone with the thermometer probe. If the duck is not yet at temperature, return it to the oven and check again after a few minutes.
Warm the pancakes while the duck heats. Use the package directions first, since brands differ. For a steamer, stack the pancakes, place them in a heatproof dish or lined steamer basket, and steam for about 3–5 minutes until hot and pliable. For a microwave, put a small stack between lightly damp paper towels and heat in short bursts, checking after 20–30 seconds. Keep the warm pancakes covered with a clean towel so their edges do not dry out while you finish the meal.
Slice and serve. If you reheated a larger piece of duck, slice or pull it into narrow strips, keeping some crisp skin with each portion. Arrange the duck, cucumber, scallions, carrot, sauce, and warm pancakes separately on a platter. To make one, spread a little hoisin down the center of a pancake, add a few strips of duck and vegetables, then fold or roll it up. Serve promptly while the pancakes are warm and the duck skin is crisp.

Tips

Buy the right kind of wrapper. The best match is a small, thin wheat pancake sold specifically for Peking duck or Mandarin duck. The name can vary by shop, and some packs are labeled simply Chinese pancakes. Read the product description or ask at the store rather than relying only on a picture of duck on the packaging. If the wrapper is frozen, allow enough time for it to thaw as directed; do not pull apart a frozen stack forcefully, because the thin pancakes can tear.

Keep the pancakes soft. A short steam is usually the most forgiving way to warm them. Do not leave them uncovered on a hot plate, where they can dry and crack as they cool. Keep them under a clean towel or in a covered dish, and warm only what you expect to eat. If a pancake feels stiff, a few more seconds of gentle steaming can make it flexible again.

Do not overfill each one. A tablespoon or so of filling is plenty for a small wrapper. Too much duck, sauce, or cucumber makes the pancake difficult to fold and more likely to split. Slice the vegetables thinly and keep the sauce in a bowl for diners to add gradually; a heavy layer can make the wrapper soggy.

Use package directions for prepared duck. Purchased crispy duck may be sold chilled or frozen, whole or portioned, and its cooking instructions can vary. Choose a product labeled fully cooked for this quick recipe, thaw it safely as directed if needed, and follow its reheating directions alongside the temperature check. A product that is raw or only partially cooked needs a different cooking method and should not be treated as ready-to-eat duck.

Serving Suggestions

Set the meal out family-style so everyone can assemble pancakes at the table. Put the warm wrappers in a covered basket or dish and keep the duck on a warmed platter; place the hoisin and vegetables in separate bowls. A small serving spoon for the sauce helps prevent accidental overfilling. For a simple side, serve steamed rice, stir-fried greens, or a light cucumber salad. These additions make the meal more substantial without competing with the duck and its sweet-salty sauce.

For a casual dinner, plan on three pancakes per person, adjusting for the wrapper size and appetites. If the pack contains more than twelve, warm extra wrappers rather than trying to stretch a small stack too far. Offer extra hoisin on the side, but keep some duck skin exposed on the platter so it retains its crisp texture. The pancakes are best assembled just before eating, not filled in advance.

Variations

Use a duck kit. A shop-bought crispy duck kit can save time if it includes cooked duck and pancakes. Check the package serving size and whether it includes sauce; this ingredient list assumes the duck and pancakes are bought separately and supplies its own hoisin mixture. Heat the duck according to its instructions and check that it reaches 165°F (74°C) when reheated.

Try a different sauce. Hoisin is the familiar sweet, savory choice, but you can serve plum sauce or a mild Chinese-style barbecue sauce instead. These change the flavor and sweetness, so taste before adding extra vinegar or water. For a less sweet option, use a smaller amount of hoisin and offer it at the table rather than spreading it generously on every pancake.

Make it meat-free. For a different meal, replace the duck with crisped baked tofu or sautéed mushrooms and keep the pancakes and vegetables. This is a variation rather than a close imitation of crispy duck: tofu is mild, while mushrooms add a deeper savory flavor. Heat the alternative filling separately and prepare only the amount you expect to serve.

Change the crunchy filling. Thinly sliced radish, bell pepper, or lettuce can join or replace the cucumber and carrot. Keep the pieces narrow so the wrapper folds easily. If you use a juicy vegetable, add it just before serving so liquid does not collect in the serving dish or soften the pancakes.

Storage and Reheating

For food safety, refrigerate leftover duck and cut vegetables within 2 hours of serving. Store the duck in a covered container separately from the vegetables, sauce, and pancakes; keeping the components apart protects their textures and makes them easier to reheat. Refrigerated cooked duck is generally best used within 3–4 days. Follow the package instructions for opened pancakes, and keep unused frozen wrappers frozen if the product allows refreezing after thawing.

Reheat only the duck you plan to eat. Warm it in a covered oven-safe dish at 350°F (175°C) until hot throughout, uncovering it near the end if you want to crisp the skin; the exact time depends on portion size. Check that reheated poultry reaches 165°F (74°C) with a food thermometer. You can also reheat small portions in a skillet, turning them as needed, but still check the thickest pieces. Warm pancakes separately according to their package directions. Avoid repeatedly warming and cooling the same batch, and discard leftovers that have been left at room temperature for more than 2 hours.

Frequently Asked Questions

Where in the store are pancakes for crispy duck? Look in the freezer section of an Asian grocery store, usually near frozen dumplings and other Chinese-style foods. Some supermarkets place them in an international freezer aisle. If they are not visible, ask for Peking duck pancakes or Mandarin pancakes; staff may recognize those names more readily than a general request for Chinese pancakes.

What are pancakes for crispy duck called? Common labels include Peking duck pancakes, Mandarin pancakes, and Chinese duck pancakes. They are thin, soft wheat wrappers made to hold duck and accompaniments. Labels and styles vary, so check the package description and serving instructions rather than assuming every product called a Chinese pancake is the same.

Can I use flour tortillas instead? Yes. Small flour tortillas are easy to find and work as a practical stand-in, though they are thicker and less delicate than the traditional-style wrappers. Warm them briefly under a damp paper towel or in a covered pan until flexible, and use a little less filling so they fold comfortably.

Can I make pancakes for crispy duck from scratch? Yes, but it takes more time than warming a purchased pack. Home versions are typically made from wheat flour and hot water, then rolled thin and cooked in a pan; recipes differ in their resting and shaping methods. For this quick recipe, purchased wrappers are more convenient and consistent, especially when the duck is already cooked.

Can I prepare the vegetables and sauce ahead? You can mix the sauce and cut the vegetables several hours ahead, then cover and refrigerate them separately. Keep the cucumber in a sealed container and drain away any liquid that collects before serving. Warm the pancakes and reheat the duck close to mealtime so the wrappers stay soft and the duck remains crisp.

How many pancakes should I serve per person? Three small pancakes per person is a useful starting point, which is why this recipe uses twelve for four servings. Larger wrappers may be more filling, and appetites vary. If you are serving rice or several side dishes, you may need fewer; if the pancakes are the main part of dinner, have extra wrappers available.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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