Steamed Duck Pancakes with Tender Soy-Braised Duck

Steamed duck pancakes pair tender, soy-braised duck with soft, thin wheat pancakes, crisp cucumber, scallions, and hoisin sauce. This Chinese-inspired version is a relaxed, home-cook-friendly alternative to the elaborate roast duck often served with pancakes; the savory filling and fresh garnishes make each bite balanced and easy to assemble.

Ingredients

3 lb (1.36 kg) duck legs, about 4 to 6 legs
1 tbsp (15 ml) neutral oil, such as canola
1 medium yellow onion, about 7 oz (200 g), sliced
3 garlic cloves, lightly crushed
1 tbsp (15 g) peeled fresh ginger, thinly sliced
1/2 cup (120 ml) low-sodium soy sauce
1/4 cup (60 ml) Shaoxing cooking wine or dry sherry
1/4 cup (85 g) hoisin sauce, plus more for serving
1 1/2 cups (360 ml) chicken stock or water
1 tbsp (15 ml) rice vinegar
1 tsp (2 g) Chinese five-spice powder
2 cups (250 g) all-purpose flour, plus a little for rolling
3/4 cup (180 ml) boiling water
1/4 cup (60 ml) cool water
2 tbsp (30 ml) neutral oil, for brushing between pancake rounds
1 large cucumber, about 10 oz (280 g), cut into thin matchsticks
6 scallions, about 3 oz (85 g), cut into thin strips

Instructions

Prepare the duck. Pat the duck legs dry and trim away any loose pieces of excess fat. Heat 1 tablespoon neutral oil in a heavy lidded pot or Dutch oven over medium heat. Working in batches if necessary, brown the duck legs for 3 to 4 minutes per side. Browning builds savory flavor, but it does not need to cook the meat through. Transfer the legs to a plate.
Build the braising liquid. Add the onion to the pot and cook for 3 minutes, stirring and scraping up browned bits. Add the garlic and ginger and stir for 30 seconds. Pour in the soy sauce, Shaoxing wine, hoisin, stock, rice vinegar, and five-spice powder. Stir to combine, then return the duck legs to the pot skin-side up. The liquid should come roughly halfway up the legs; add a little water if needed.
Braise until tender. Bring the liquid just to a simmer, cover the pot, and lower the heat. Simmer gently for 1 hour 45 minutes, turning the legs once about halfway through. Keep the liquid at a quiet simmer rather than a hard boil, which can make the meat tougher and reduce the sauce too quickly. Check the thickest part of a leg with a food thermometer without touching bone: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for duck. The meat should also be tender enough to pull from the bone. If it is not tender, continue simmering and check again after 10 minutes.
Make the pancake dough. While the duck braises, put the flour in a heatproof bowl. Pour in the boiling water gradually, stirring with chopsticks or a sturdy spoon until shaggy clumps form. Add the cool water and stir again. When the dough is cool enough to handle, knead it on a lightly floured surface for 5 to 7 minutes, until mostly smooth. Cover the dough with a clean damp towel or an inverted bowl and let it rest for 30 minutes. This rest relaxes the dough and makes the rounds easier to roll thinly.
Shape paired rounds. Divide the rested dough into 12 equal pieces and roll each into a ball. Flatten the balls into small discs. Brush the top of 6 discs lightly with neutral oil, place the remaining discs on top in pairs, and press the edges together. Roll each pair into a thin circle about 6 inches (15 cm) wide, turning it as you roll so it stays even. Dust sparingly with flour if it sticks; too much flour can make the pancakes dry.
Cook and separate the pancakes. Heat a dry skillet or griddle over medium heat. Cook each paired circle for about 45 to 60 seconds per side, until small bubbles appear and a few pale golden spots form. Transfer it to a plate and, while still warm, gently peel the two thin pancakes apart. Stack the separated pancakes under a clean towel so they stay soft. Repeat with the remaining pairs; the full batch takes about 20 minutes. If the pancakes brown quickly or become crisp, lower the heat.
Shred and season the duck. Lift the cooked duck legs out of the pot and let them cool just enough to handle. Remove and discard the bones and any tough connective tissue, then pull the meat into bite-size shreds. Spoon 2 to 3 tablespoons (30 to 45 ml) of the braising liquid over the meat to keep it moist. Taste before adding salt, since soy sauce and hoisin are already salty. The remaining braising liquid can be strained and served in a small bowl for anyone who wants extra sauce.
Warm the pancakes and serve. Arrange the pancake stack in a heatproof basket or on a plate that fits inside a steamer. Steam over simmering water for 5 minutes, until warm and pliable. Keep the lid closed as much as possible so the steam stays inside, and do not let the water touch the pancakes. Serve the warm pancakes with shredded duck, cucumber, scallions, and hoisin sauce so everyone can make their own rolls.

Tips

Use gentle heat for the braise. A few lazy bubbles around the edge of the pot are enough. A rolling boil can evaporate too much liquid and make the duck less tender. If the pot is losing liquid quickly, lower the heat and add a splash of water.
Keep the dough covered. Uncovered dough dries out and develops a skin that is difficult to roll thin. Cover the pieces you are not shaping, and keep cooked pancakes under a towel until serving.
Choose a useful wine substitute. Shaoxing wine adds a lightly nutty, rounded note. Dry sherry is a convenient substitute; if you do not have either, use more stock with a teaspoon (5 ml) of rice vinegar. The flavor will be less aromatic, but the braise will still be savory.
Do not add extra flour unnecessarily. A lightly floured board is helpful, but flour left between the paired rounds can keep them from separating cleanly. Brush away excess flour before stacking and peel the pancakes apart while they are warm.

Serving Suggestions

Set the duck, pancakes, and garnishes out in separate bowls for a build-your-own meal. Spread a small amount of hoisin down the center of a pancake, add a modest portion of duck, and finish with cucumber and scallion. Fold the bottom edge up, then fold or roll the sides inward to hold the filling. Avoid overfilling: two or three tablespoons of duck and a few strips of vegetables are easier to wrap than a packed pancake.

For a fuller dinner, serve the pancakes with steamed rice, stir-fried greens, or a simple soup. A bowl of lightly dressed shredded cabbage or carrots adds another crisp vegetable without competing with the duck. If you are serving several people, keep the duck covered and warm, and replenish the pancake basket in small batches so the pancakes remain soft rather than drying on the table.

Variations

Use a different cut of duck. Bone-in duck thighs work much like legs and usually fit the same braising method. Boneless thighs can cook more quickly, so begin checking for tenderness and the required internal temperature earlier; do not assume the full leg cooking time applies. Duck breast is not an ideal direct substitute for this long braise because it can become dry. If using breast, choose a separate quicker cooking method and slice it thinly for the pancakes.

Make the flavor sweeter or more aromatic. Add 1 tablespoon (15 g) of brown sugar to the braising liquid for a sweeter finish, or add one star anise pod for a stronger anise aroma. Remove the star anise before serving. Five-spice powder varies by brand, so keep the amount modest if you prefer a less pronounced spice flavor.

Swap the garnishes. Thin strips of carrot, cilantro leaves, or finely sliced bell pepper can join or replace the cucumber and scallions. They change the texture and freshness, but the key is to keep the vegetables cut thin enough to wrap easily. If hoisin is unavailable, use a little plum sauce mixed with soy sauce; it will be fruitier and less deeply savory.

Take a shortcut with the pancakes. Store-bought Chinese-style wheat pancakes can replace the homemade ones. Follow the package directions to warm them, usually by steaming briefly. Check the label because some products are intended for pan-warming, and avoid overheating them until they turn brittle. The duck braise remains the same.

Storage and Reheating

Refrigerate the duck, pancakes, and cut vegetables within 2 hours of cooking or serving. Store the duck and its braising liquid together in a covered container; cooked duck keeps for 3 to 4 days in the refrigerator. Keep pancakes in a separate airtight container, with parchment between layers if they tend to stick. For the best texture, use the cucumber and scallions within a day or two, or cut fresh garnishes when serving leftovers.

Reheat duck with a spoonful of its braising liquid in a covered saucepan over low heat, stirring occasionally, or microwave it covered in short intervals. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Steam refrigerated pancakes for 2 to 3 minutes until pliable, or warm them individually in a dry skillet. Avoid microwaving pancakes uncovered, which can leave them tough at the edges. Freeze the duck with some sauce for up to 2 months for best quality; thaw it in the refrigerator before reheating. Pancakes can also be frozen between sheets of parchment, then reheated from thawed or frozen until soft and hot.

Frequently Asked Questions

Can I make the duck and pancakes ahead?

Yes. Braise and shred the duck up to 3 days ahead, keeping it with some of the cooking liquid in the refrigerator. The dough can be made and rested before shaping, but the pancakes are at their softest when cooked close to serving. You can also cook them earlier the same day, cool them, cover them, and steam them briefly to warm.

Why are my pancakes difficult to peel apart?

They may have been rolled too thick, stuck together because too little oil was brushed between the discs, or cooled too much before separating. Roll each paired round evenly and thinly, use a light but complete film of oil, and peel the layers apart while they are still warm. If one edge resists, ease it apart slowly rather than pulling hard and tearing the pancake.

Can I make the pancakes without a steamer?

Yes. Set a heatproof plate on a rack or a small overturned heatproof bowl inside a pot with a little simmering water, making sure the plate stays above the water. Cover the pot and warm the pancake stack for about 5 minutes. A tight-fitting lid helps trap steam; use care when lifting it because hot steam escapes quickly.

How do I know the duck is done?

Check the thickest portion of a leg with a food thermometer, avoiding the bone. Duck must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). For this braised recipe, the meat should also pull easily from the bone; if it has reached the safe temperature but is still firm, keep simmering gently until tender.

Can I use regular flour tortillas instead?

Small flour tortillas work as a practical substitute if you warm them until flexible, but they are thicker and chewier than the delicate wheat pancakes made here. They also have a different flavor and will make the meal feel more like a wrap. Chinese-style wheat pancakes or the homemade paired pancakes give the closest texture.

What can I do with leftover braising liquid?

Strain it and spoon a little over the duck when reheating, or serve it at the table as a concentrated dipping sauce. Taste it first because it can be quite salty. Refrigerate it promptly with the duck or in a separate covered container, and use it within 3 to 4 days; do not leave it at room temperature for extended storage.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).