Lee Kung Kee Peking Duck Pancakes at Home

Lee Kung Kee Peking duck pancakes are a home-style take on Beijing’s famous combination of roast duck, thin wheat pancakes, hoisin sauce, cucumber, and scallions. This version uses crisp-skinned duck breast and quick homemade pancakes, so you can build the familiar sweet-savory, crunchy wraps without roasting a whole duck.

Ingredients

2 cups (250 g) all-purpose flour, plus a little extra for rolling
¾ cup (180 ml) boiling water
2 tablespoons (30 ml) cool water
1½ tablespoons (22 ml) toasted sesame oil, divided
2 boneless, skin-on duck breasts, about 1¼ pounds (570 g) total
½ teaspoon (3 g) fine salt
1 teaspoon (5 ml) neutral oil, such as canola or grapeseed oil
⅓ cup (80 ml) Lee Kum Kee hoisin sauce, or another hoisin sauce
1 medium cucumber, about 7 ounces (200 g), cut into thin matchsticks
4 scallions, about 2 ounces (60 g), trimmed and cut into thin strips
1 tablespoon (15 ml) water, to loosen the hoisin if needed

Instructions

Mix the pancake dough. Put the flour in a heatproof bowl. Pour in the boiling water gradually while stirring with chopsticks or a sturdy spoon. Once the mixture is cool enough to handle, add the cool water and mix until a shaggy dough forms. Knead on a lightly floured counter for about 5 minutes, until smooth and soft. If it feels dry or cracks as you knead, wet your hands and work in a little more water; if it is sticky, dust the counter lightly rather than adding a large amount of flour.
Rest the dough. Shape the dough into a ball, cover it with an overturned bowl or plastic wrap, and leave it at room temperature for 30 minutes. This pause lets the flour absorb the water and relaxes the dough, making it easier to roll thin without springing back. While it rests, prepare the duck and vegetables.
Prepare the duck and toppings. Pat the duck breasts dry. With a sharp knife, score the skin in a shallow crosshatch pattern, taking care not to cut into the meat. Season both sides with the salt. Slice the cucumber and scallions into thin, even strips and keep them chilled. Stir the hoisin with the tablespoon of water if it is too thick to spread easily; it should be spoonable, not runny.
Divide and roll the pancakes. Cut the rested dough into 12 equal pieces. Roll each piece into a small ball. Flatten two balls, brush the top of one with a thin film of sesame oil, and place the second on top. Roll the pair together into a thin round about 6 inches (15 cm) across, dusting the counter sparingly as needed. Repeat to make six pairs. Rolling two oiled pieces together makes a pair of pancakes that can be separated after cooking.
Render the duck skin. Set a large oven-safe skillet over medium-low heat and add the neutral oil. Place the duck breasts skin-side down in the cool-to-warm pan; starting gradually helps the fat render instead of scorching. Cook for about 8–10 minutes, pouring off excess fat if the pan becomes deep with it, until the skin is deep golden and crisp. Turn the breasts and sear the meat side for 2 minutes.
Finish cooking the duck safely. Transfer the skillet to a preheated 400°F (200°C) oven and roast for about 8–12 minutes, depending on breast thickness. Check the thickest part with a food thermometer: USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for duck. If it has not reached that temperature, return it to the oven and check again after a few minutes. Move the duck to a clean board and rest it for 5 minutes before slicing thinly across the grain. The skin may soften slightly as it rests, but it will still add texture to the wraps.
Cook the pancakes. While the duck roasts or rests, heat a clean dry skillet or griddle over medium heat. Cook each rolled pair for about 30–45 seconds per side, until pale golden spots appear and the layers begin to puff. Do not leave them until crisp or browned all over: they need to remain flexible enough to fold. Transfer each pair to a plate, cover with a clean towel, and let them cool just enough to handle. Gently peel the two thin pancakes apart. If they resist, cook the pair for another 10–15 seconds and try again.
Arrange and serve. Set the warm pancakes, sliced duck, cucumber, scallions, and hoisin on the table. Spread a small amount of hoisin down the center of a pancake, add a few slices of duck and a little cucumber and scallion, then fold or roll it closed. Serve the remaining pancakes warm, covered, so they stay pliable.

Tips

Keep the dough covered. Dry dough edges are difficult to roll thin and can split in the pan. Cover the main dough ball and any pieces you are not actively shaping. Use flour lightly; too much can make the pancakes dry and tough.
Roll evenly, not paper-thin. Aim for rounds of similar thickness so they cook at the same rate. If a pancake sticks, loosen it with a thin spatula rather than pulling hard, which can tear the delicate dough.
Watch the duck fat. Duck releases a surprising amount of fat. Pour it carefully into a heatproof container if it pools in the skillet, and keep the skin-side heat moderate so the skin has time to crisp before it darkens. Do not pour hot fat down the sink.
Use a practical pancake substitute if needed. Thin flour tortillas or store-bought Mandarin-style pancakes save time. Tortillas are thicker and more elastic, while packaged pancakes are closer to the tender, thin texture; warm either according to its package directions.

Serving Suggestions

Serve the components separately so everyone can assemble each pancake to taste. A light coating of hoisin is usually enough; too much sauce can overwhelm the duck and make a thin pancake split. Keep the cucumber and scallion strips narrow, and use a modest amount of filling so the wrap closes neatly. A plate of steamed greens, simply dressed cucumber, or a clear vegetable soup makes a suitable side without competing with the rich duck and sweet sauce.

For a casual meal, stack the warm pancakes under a clean kitchen towel and place them beside a platter of sliced duck. For a more orderly serving, lay out one or two pancakes per person and replenish them as needed. If you are serving a group, put out a small spoon for the sauce rather than dipping utensils into the bowl; that makes it easier to control portions and keeps the remaining sauce clean.

Variations

Use leftover roast duck. If you have cooked duck from another meal, slice it and warm it gently in a covered skillet with a teaspoon or two of water. Avoid prolonged heating, which can dry the meat. Because it is already cooked, there is no need to roast it again; reheat leftovers to 165°F (74°C) and check with a food thermometer.

Choose a shortcut pancake. Frozen Mandarin pancakes are a close, convenient stand-in for homemade ones. Thin flour tortillas work too, especially for a weeknight version, but they taste more like soft wraps than traditional wheat pancakes. Warm them briefly so they bend without cracking.

Change the sauce or crunch. Hoisin is the familiar sweet, savory choice, and Lee Kum Kee hoisin is one widely available option. If you cannot find hoisin, mix 3 tablespoons (45 ml) plum sauce with 1 tablespoon (15 ml) soy sauce; the result is fruitier and less rounded, so taste and adjust before serving. Add thin radish or carrot matchsticks alongside the cucumber for extra crunch, or omit scallion if its sharp flavor is not to your taste.

Make smaller party pancakes. Divide the dough into 16 pieces instead of 12 and roll smaller pairs. The smaller rounds are easier to serve as bites, but allow a little extra time for rolling and cooking them in batches. Keep cooked pancakes covered while you work so they do not dry out.

Storage and Reheating

For food safety, refrigerate cooked duck and leftover pancakes within 2 hours of cooking. Store the duck, pancakes, and cut vegetables separately in airtight containers. Cooked duck keeps for 3–4 days in the refrigerator, and homemade pancakes are best within 2–3 days because they gradually lose softness. Keep hoisin covered and follow the storage directions on its label. Discard cucumber or scallions that have become slimy or unpleasant-smelling rather than trying to refresh them.

Reheat duck in a covered skillet over low heat with a teaspoon of water, or in the microwave in short bursts, until leftovers reach 165°F (74°C). The skin will not stay as crisp as freshly cooked, but a brief finish skin-side down in a hot skillet can restore some texture. Warm pancakes in a covered steamer for a few minutes or wrap them in a barely damp paper towel and microwave in short intervals. Do not overheat them, or they can turn chewy. Assemble only the portions you plan to eat; filled pancakes soften quickly and are less useful as leftovers.

Frequently Asked Questions

Is this the same as traditional Peking duck?
This is a practical home adaptation, not a whole-duck Peking duck preparation. Beijing-style Peking duck is commonly served with thin wheat pancakes, hoisin, scallions, and cucumber, but roasting and preparing a whole duck is a different, more involved process. Duck breast gives you the same kind of savory filling in a manageable format.

Can I make the pancakes ahead?
Yes. Cook and separate the pancakes, cool them, and store them in a sealed container with parchment between layers so they do not stick. Refrigerate for up to 2–3 days, then steam or microwave gently until warm and flexible. For the best texture, make them on the day you plan to serve them.

Why are my pancakes tough or difficult to separate?
They may have been rolled too thick, cooked too long, or left uncovered until the surface dried. Check that the two dough rounds have a thin, even film of sesame oil between them, and cook just until pale spots form and the layers puff. Separate them while warm; once cold, the layers can cling together.

Can I use duck breast without skin?
Yes, but you will lose the crisp skin and the rendered duck fat that give the filling a characteristic rich texture. Add a small amount of neutral oil to the skillet and cook the breast carefully, checking its temperature with a thermometer. Skinless duck can cook faster, so begin checking earlier rather than relying only on the clock.

Can I use bottled hoisin sauce?
Yes. Lee Kum Kee hoisin or another bottled hoisin works well here; the exact sweetness and thickness vary by brand. Stir in a little water only if it is too thick to spread, and taste it before serving. If it tastes especially sweet, use a thinner layer on each pancake rather than adding extra ingredients to the whole bottle.

Can I freeze the leftovers?
Cooked duck can be frozen in a tightly sealed freezer-safe container for about 2–3 months for best quality; thaw it in the refrigerator before reheating to 165°F (74°C). Homemade pancakes can also be frozen with parchment between them, though their texture may be a little less tender after thawing. Cucumber and scallions do not freeze well, so slice fresh toppings when you are ready to serve.

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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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