Spring Pancakes Peking Duck Style with Hoisin Sauce

These spring pancakes are a home-style, Peking duck-inspired meal: crisp-edged duck breast, thin wheat pancakes, hoisin sauce, cucumber, and scallions, all served for wrapping at the table. The mix of rich duck, sweet-savory sauce, and cool, crunchy vegetables makes each bite balanced, while the pancakes are easier to make at home than a whole roast duck.

Ingredients

2 large skin-on duck breasts, about 1 1/4 lb (570 g) total
1 tsp kosher salt (5 g)
1/2 tsp Chinese five-spice powder (about 1 g)
1/4 tsp freshly ground black pepper (about 0.5 g)
2 cups all-purpose flour (250 g), plus a little extra for rolling
3/4 cup just-boiled water (180 ml)
2 tbsp neutral oil, such as canola or sunflower oil (30 ml), for the pancake layers
1/3 cup hoisin sauce (about 85 g)
1 tbsp rice vinegar (15 ml)
1 tbsp water (15 ml), plus more as needed to thin the sauce
1 medium cucumber, about 10 oz (280 g)
6 scallions (about 90 g)
1/2 cup fresh cilantro leaves (about 8 g), optional

Instructions

Make and rest the dough. Put the flour in a heatproof bowl. Pour in the just-boiled water gradually, stirring with chopsticks or a sturdy spoon until shaggy clumps form. When cool enough to handle, knead in the bowl or on a lightly floured counter for 5 to 7 minutes, until smooth and fairly supple. Cover the dough with an inverted bowl or plastic wrap and leave it to rest for 30 minutes. This rest lets the flour hydrate and makes the dough easier to roll thin without springing back.
Prepare the duck and toppings. Pat the duck breasts dry. With a sharp knife, score the skin in a shallow crosshatch, taking care not to cut into the meat. Mix the salt, five-spice, and pepper, then season the meat side and the skin lightly. Keep raw duck and its utensils separate from the ready-to-eat vegetables. Cut the cucumber into thin matchsticks and slice the scallions lengthwise into narrow strips. If the scallions are especially long, cut them into lengths that fit inside a pancake. Set out the cilantro, if using.
Mix the sauce. Stir the hoisin, rice vinegar, and 1 tablespoon water together in a small bowl. Add another teaspoon or two of water if you prefer a looser sauce for spreading. The vinegar softens the sweetness of the hoisin; taste and adjust with a little more vinegar if your sauce is particularly sweet. Cover and set aside while you cook.
Shape the pancakes. Divide the rested dough into 12 equal pieces and keep them covered so their surfaces do not dry out. Roll each piece into a ball. Flatten the balls, brush the top of 6 with a thin film of oil, and place the remaining 6 on top to make pairs. Dust the counter lightly with flour, then roll each pair into a thin round about 7 inches (18 cm) across. Turn the rounds as you roll so they stay even; a little unevenness is fine. Keep the finished rounds covered under a clean towel.
Render and roast the duck. Put the duck breasts skin-side down in a cold, dry, oven-safe skillet. Set the skillet over medium-low heat and cook for 10 to 14 minutes, pouring off excess rendered fat as needed, until the skin is deeply golden and much of the fat has melted. Turn the breasts and cook the meat side for 2 minutes. Transfer the skillet to an oven preheated to 400°F (200°C). Roast for about 8 to 15 minutes, depending on thickness. Check the thickest part of each breast with a food thermometer; USDA FSIS guidance sets the safe minimum internal temperature for duck at 165°F (74°C). If it has not reached that temperature, return it to the oven and check again after a few minutes. Rest the cooked duck on a clean board for 5 minutes, then slice thinly across the grain. Do not reuse plates or tools that held raw duck unless they have been washed.
Cook and separate the pancakes. While the duck roasts, heat a clean, ungreased skillet over medium heat. Cook each paired dough round for about 30 to 45 seconds per side, until it has a few pale golden spots and is cooked through but still flexible. Keep the heat moderate so the pancakes do not turn crisp. Stack the warm rounds under a towel. When each pair is cool enough to handle, gently peel the two thin pancakes apart. If they resist, cook the pair for another few seconds; warm dough separates more readily than cold dough.
Bring everything to the table. Arrange the warm pancakes, sliced duck, cucumber, scallions, cilantro, and hoisin sauce on separate plates or in small bowls. Let everyone spread a little sauce on a pancake, add duck and vegetables, fold or roll it up, and eat while warm.

Tips

Keep the dough covered. Uncovered dough forms a dry skin that can crack as you roll it. Cover both the dough pieces and the rolled rounds while you work, and use flour sparingly so the pancakes do not become tough.
Use a thermometer, not color alone. Duck breast thickness varies, and a browned exterior does not tell you whether the center has reached the required temperature. Insert the thermometer sideways into the thickest section for a clear reading.
Manage the rendered fat. Duck can release a surprising amount. Pour it carefully into a heatproof container during cooking so the skin fries rather than boils in a deep pool. Let the fat cool before disposing of it; do not pour it down the sink.
Make the wrappers ahead if useful. Cook the pancakes, cool them, and stack with small pieces of parchment between them. Refrigerate or freeze as described below, then warm gently before serving. Avoid overheating, which dries them out and makes rolling difficult.

Serving Suggestions

Serve this as a hands-on main course, with the fillings and sauce in the center of the table so each person can assemble pancakes to taste. A useful guide is two or three pancakes per person as part of a meal, with extra wrappers available for anyone who wants another. Slice the duck thinly so it is easy to fold into the wrappers, and keep the pancakes covered until the last moment to preserve their softness.

For a fuller dinner, pair the pancakes with steamed rice, a simple vegetable stir-fry, or lightly dressed greens. A bowl of clear soup also works well before the meal. Keep sides simply seasoned: the hoisin is already sweet and salty, and the duck has a rich, savory flavor. Put extra hoisin on the table, but offer it in a small dish so the pancakes do not become soggy before they are wrapped.

Variations

Use a shortcut for the wrappers. Store-bought Mandarin pancakes are the closest convenient substitute. Warm them according to the package directions. If unavailable, small flour tortillas can work in a pinch, though they are thicker, chewier, and less delicate than the thin pancakes in this recipe. Warm tortillas briefly so they bend without splitting.

Swap the duck. Thinly sliced cooked chicken thighs or pork can stand in for duck if that is what you have. They will not have duck’s rich flavor or crisp skin, but the hoisin, scallion, and cucumber pairing still works. Cook poultry to 165°F (74°C); cook whole cuts of pork to 145°F (63°C) and let them rest for 3 minutes before slicing.

Change the crunchy filling. Add matchstick-cut carrot or a little shredded red cabbage alongside the cucumber. These vegetables bring extra crunch and color. For a less sharp onion flavor, soak the sliced scallions in cold water for 5 minutes, then drain and dry them thoroughly before serving.

Adjust the sauce. Hoisin is the practical, widely available sauce here. If you cannot find it, combine 3 tablespoons (45 ml) smooth peanut butter, 1 tablespoon (15 ml) soy sauce, 1 teaspoon (5 ml) honey, and 1 tablespoon (15 ml) warm water, then add rice vinegar to taste. This makes a nuttier, less plum-like sauce and is not an exact replacement; check labels for allergens if serving guests.

Storage and Reheating

Store the duck, pancakes, vegetables, and sauce separately in covered containers. Refrigerate cooked duck and other perishable components within 2 hours of cooking; cooked duck keeps for 3 to 4 days in the refrigerator. For longer storage, freeze the duck for up to 2 to 3 months for best quality. Thaw it in the refrigerator rather than on the counter. Keep sliced cucumber and scallions separate, since they lose crunch when stored with warm duck or sauce.

Reheat duck in a covered skillet with a splash of water, or in a microwave-safe covered dish, until the leftovers reach 165°F (74°C). Check the thickest pieces with a food thermometer. Reheating the duck in a skillet may soften the skin; for a little crispness, uncover it for the final minute, watching closely so the slices do not dry out. Warm refrigerated pancakes in a covered skillet over low heat or in the microwave between barely damp paper towels, just until pliable. Do not leave the assembled pancakes at room temperature for more than 2 hours.

To freeze pancakes, cool them completely and place parchment between each one so they do not stick together. Seal in a freezer bag and use within about 2 months for best texture. Thaw in the refrigerator or warm them directly from frozen in a covered skillet over low heat. The cucumber and scallions are best cut shortly before serving rather than frozen or reheated.

Frequently Asked Questions

Are these the same as scallion pancakes? No. These are thin, soft wheat wrappers intended to hold fillings, similar to the pancakes served with Peking duck. Scallion pancakes are layered, pan-fried rounds with scallions in the dough; they are thicker and more crisp. You could serve scallion pancakes with duck, but they are harder to fold around the fillings.

Can I prepare the dough in advance? Yes. Make the dough, wrap it airtight, and refrigerate it for up to 1 day. Let it sit at room temperature for about 20 to 30 minutes before dividing and rolling, so it is easier to handle. You can also cook the pancakes a day ahead and rewarm them gently; they are most flexible when served warm.

Why are my pancakes tough or shrinking? The dough may need more resting time, or it may have been kneaded with too much extra flour. Keep it covered and let it rest for the full 30 minutes before rolling. Roll with a light touch and use only enough flour to prevent sticking. Cooking the rounds too long can also make them dry and stiff, so remove them once they are cooked through with a few light golden spots.

Can I cook the duck entirely on the stovetop? You can, provided the breasts are not so thick that the outside burns before the centers are done. After rendering the skin over medium-low heat and briefly browning the meat side, lower the heat and cover the skillet to finish cooking. Check the thickest part with a thermometer and continue until it reaches the USDA FSIS safe minimum of 165°F (74°C). The oven method is often easier to control for thicker breasts.

What can I use instead of hoisin sauce? The peanut-butter mixture in the variations section gives a savory, slightly sweet sauce, but it will taste nuttier and less tangy than hoisin. A little plum sauce mixed with soy sauce can also work if available; start with small amounts and taste, since plum sauce can be sweeter. Thin either alternative with water only until it spreads easily.

How do I keep the pancakes soft until serving? Stack them as they come off the skillet and cover the stack with a clean, dry towel. If you need to hold them for more than a few minutes, place the towel-covered stack in a covered container. Do not leave them exposed to air, and do not add sauce until each pancake is ready to be filled.

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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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