Peking Duck Pancake Ingredients and Recipe

Peking duck pancakes are thin, tender wheat wrappers served with cooked duck, hoisin sauce, cucumber, and scallions, a familiar way to enjoy Beijing-style Peking duck. This recipe makes the pancakes from a simple hot-water dough and assembles them with prepared duck, so you can focus on soft wrappers and fresh, crisp fillings; ingredients and serving styles vary between cooks.

Ingredients

2 cups (250 g) all-purpose flour, plus a little extra for rolling
3/4 cup (180 ml) just-boiled water
1 tablespoon (15 ml) toasted sesame oil, for brushing between dough rounds; neutral oil works as a substitute
1 pound (450 g) cooked Peking duck, meat and skin, warmed and sliced or shredded
1/3 cup (80 ml) hoisin sauce
1 medium cucumber (about 250 g), cut into thin matchsticks
6 scallions (about 90 g), trimmed and cut into thin strips
1 tablespoon (15 ml) water, optional, to thin the hoisin sauce

Instructions

Make the dough. Put the flour in a heatproof bowl. Pour in the just-boiled water gradually while stirring with chopsticks or a sturdy spoon. When the mixture is cool enough to handle, gather it into a shaggy dough and knead on a lightly floured surface for about 4 minutes, until smooth and pliable. If dry flour remains, wet your hands and knead again; add water sparingly rather than making the dough sticky.
Rest the dough for 30 minutes. Cover it with an inverted bowl or a clean, slightly damp towel so the surface does not dry out. This rest lets the flour absorb the water and makes the dough easier to roll thin without springing back.
Prepare the fillings while the dough rests. Cut the cucumber and scallions into narrow, similar-length strips so they fit easily inside a pancake. If the hoisin is very thick, stir in up to 1 tablespoon (15 ml) water a teaspoon at a time; it should spread easily but still cling to the duck.
Divide and pair the dough. Roll the rested dough into a short log and cut it into 12 equal pieces. Keep them covered as you work. Roll each piece into a ball, then flatten into a small round. Brush the top of 6 rounds lightly with sesame oil, place the remaining rounds on top, and press each pair together gently. The oil between the pieces is what lets you peel them apart after cooking.
Roll the pancakes. On a lightly floured surface, roll each paired piece into a thin circle about 6 inches (15 cm) across. Turn the dough as you roll and use just enough flour to prevent sticking. Keep the circles covered with a clean towel; if they dry out, they can become brittle at the edges and harder to separate.
Cook the paired rounds. Heat a dry skillet over medium heat. Cook one paired round for about 30 to 45 seconds, until small pale golden spots appear underneath, then flip and cook the other side for about 20 to 30 seconds. The pancake should be flexible, not crisp or deeply browned. Transfer it to a plate and, while it is still warm, carefully peel the two thin layers apart. Repeat with the remaining pairs, stacking the single pancakes under a towel to keep them soft. Adjust the heat if they brown before cooking through.
Warm the duck. Heat the cooked duck in a covered skillet over low to medium-low heat, stirring once or twice, until hot. If it is leftover duck being reheated, check with a food thermometer that it reaches 165°F (74°C), the USDA FSIS safe minimum for reheated leftovers. If using freshly cooked duck, check the thickest part reaches 165°F (74°C) for poultry. Keep the meat warm while you finish the pancakes.
Fill and serve. Set out the warm pancakes, duck, cucumber, scallions, and hoisin. Spread a small amount of sauce over a pancake, add a few strips of duck and vegetables, then fold or roll it around the filling. Avoid overfilling; a modest amount of each ingredient keeps the wrapper from splitting.

Tips

Use very hot water, but knead carefully. Hot water makes a soft, workable wrapper dough. Stir first, then wait until the dough is safe to handle before kneading. If you pour all the water in at once, the dough may form uneven lumps; adding it gradually makes it easier to judge the texture.
Do not skip the covered rest. A 30-minute rest is important for rolling thin rounds. Keep both the dough pieces and rolled pairs covered while you work, since a dry surface can crack and the pancakes may not peel apart cleanly.
Brush a thin, even film of oil between each pair. Too little oil can make the pancakes stick together; too much can make them slide while rolling or feel greasy. Toasted sesame oil adds a noticeable nutty flavor. Use neutral oil if you prefer a subtler wrapper.
Use cooked duck from a reliable source. Prepared Peking duck is convenient, but if you are cooking raw duck separately, use a dependable roasting method and check that it reaches 165°F (74°C) with a food thermometer. Hoisin is the classic, easy-to-find sauce here; if it is unavailable, a Chinese plum sauce can work, though it will taste fruitier and less savory.

Serving Suggestions

Serve the pancakes warm, with the fillings arranged separately so everyone can make each one to taste. For four people, the recipe provides three pancakes per person; serve extra cooked duck or additional pancakes if these are the main meal and your diners prefer larger portions. Keep the pancakes stacked and covered until they reach the table, and put the sauce in a small bowl with a spoon so it is easy to spread without soaking the wrapper.

For a fuller meal, offer steamed rice and a simple vegetable side such as stir-fried greens or lightly dressed shredded cabbage. The pancakes are rich and savory with duck and hoisin, so a crisp, lightly seasoned side balances the plate. Cut the cucumber and scallions into similar narrow strips, and arrange them next to the duck rather than mixing everything together; that preserves their crunch and lets each person control the amount of filling.

Variations

Use store-bought wrappers. Fresh Chinese-style wheat pancakes, sometimes sold frozen, save time. Follow the package directions for steaming or warming and use enough for 12 small wraps. They may be a little thicker or more uniform than homemade pancakes, but they are a practical option when you do not want to roll dough.

Change the sauce or garnish. Hoisin gives the familiar sweet-salty flavor. A little plum sauce makes the filling fruitier, while thinly sliced radish can join or replace some of the cucumber for extra crunch. These are useful adaptations, not exact replacements for the classic combination; taste the sauce before adding much, since some alternatives are sweeter or saltier.

Make smaller party pancakes. Divide the dough into 16 pieces instead of 12 and roll the paired rounds slightly smaller. You will have more, petite wrappers that are easy to serve as appetizers. Watch the skillet closely because smaller pancakes cook quickly, and keep the stack covered so the edges stay supple.

Try a different filling. If duck is not available, shredded roast chicken or roasted mushrooms can be tucked into the same wrappers with cucumber, scallions, and sauce. The flavor will not be the same as Peking duck, but the hot-water pancakes work well with other savory fillings. For a gluten-free adaptation, rice paper or gluten-free wraps are more practical than substituting gluten-free flour directly into this wheat dough; their texture and folding method will differ.

Storage and Reheating

For best texture, store the cooked pancakes and filling separately. Let hot pancakes cool until no longer steaming, then stack them with small pieces of parchment between them and seal in an airtight container. Refrigerate within 2 hours of cooking. The pancakes keep for about 3 to 4 days refrigerated, though they are softest when freshly made. Cooked duck should also be refrigerated within 2 hours and used within 3 to 4 days; store cut cucumber and scallions in separate containers and use them within about 2 days for the best crunch.

To reheat pancakes, warm them briefly in a covered steamer or in a dry skillet over low heat, turning once; stop as soon as they are warm and flexible. A microwave also works: cover a small stack with a barely damp paper towel and heat in short 10-second bursts. Do not leave them uncovered in a hot pan, or they may dry and turn brittle. Reheat duck leftovers until a thermometer reads 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Freeze pancakes in a sealed container with parchment between them for up to 2 months for best quality; thaw in the refrigerator before reheating. Avoid freezing the cucumber and scallions, which lose their crisp texture.

Frequently Asked Questions

Are Peking duck pancakes the same as spring roll wrappers?

No. These pancakes are soft, pliable wheat wrappers traditionally served with duck, and this recipe cooks two oiled dough rounds together before peeling them apart. Spring roll wrappers are usually thinner and may be designed for frying or soaking, so they will not give quite the same tender, warm wrap.

Can I make the pancakes ahead?

Yes. Cook and separate them, stack with parchment between the pancakes, and refrigerate in an airtight container for up to 3 to 4 days. Reheat gently, covered, just before serving. You can also make the dough and let it rest for 30 minutes before rolling, but do not leave it uncovered while it waits.

Why did my pancakes stick together?

The paired rounds may not have had enough oil between them, or they may have cooled and dried before you peeled them apart. Brush the oil in a thin, complete layer and separate each pair while warm, using a corner to start the peel. If the pancakes are sticking in the skillet, it may be too cool or the surface may not be clean and dry.

Can I use raw duck in this recipe?

The recipe is written for cooked duck, so raw duck needs to be roasted or otherwise cooked separately before assembly. Cook poultry to 165°F (74°C), checked with a food thermometer at the thickest part, and allow time for that separate preparation. Do not put raw duck into the pancakes or rely on the quick warming step to cook it safely.

What can I use instead of hoisin sauce?

Chinese plum sauce is a convenient alternative and pairs well with duck, although it is usually fruitier and may be sweeter. You can also serve the pancakes with another savory Chinese-style sauce you enjoy. Add a small amount first, since a strongly flavored sauce can overpower the duck and the fresh vegetables.

How do I keep the pancakes soft while cooking the whole batch?

Stack each cooked pancake under a clean, dry towel and keep the stack covered. A plate set over the stack can help hold warmth, but avoid trapping heavy condensation, which can make the wrappers damp. If the last pancakes have cooled, briefly rewarm the stack in a covered steamer or microwave before serving.

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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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