Aurora crepes and Peking duck is a stunning fusion dish that combines the delicate, thin pancakes of French cuisine with the rich, savory flavors of Chinese Peking duck. The “aurora” refers to the vibrant, colorful presentation, often achieved with a beet or spinach-infused crepe batter, creating a visual spectacle on the plate. This recipe brings together the best of both worlds: the light, tender crepes and the crispy-skinned, juicy duck, all wrapped up with classic hoisin sauce, scallions, and cucumber. It’s a showstopper for special occasions, yet surprisingly approachable for a home cook.
Ingredients
- For the Duck:
- 1 whole duck (about 5 lb / 2.3 kg), giblets removed
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) five-spice powder
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- For the Aurora Crepes:
- 1 cup (120 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- 2 large eggs
- 2 tbsp (30 g) unsalted butter, melted, plus more for the pan
- 1/4 tsp salt
- 2 tbsp (30 ml) beet juice (for red/pink crepes)
- 2 tbsp (30 ml) spinach juice (for green crepes, optional)
- For Serving:
- 1/2 cup (120 ml) hoisin sauce
- 4 scallions, cut into thin strips
- 1/2 English cucumber, seeded and cut into thin strips
- 1/4 cup (60 ml) honey (for brushing the duck)
Instructions
- Prep the duck: Pat the duck dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. In a small bowl, mix honey, soy sauce, five-spice powder, salt, and pepper. Rub this mixture all over the duck, including inside the cavity. Place the duck on a wire rack set over a baking sheet, and refrigerate uncovered for at least 2 hours, or up to overnight, to dry the skin.
- Roast the duck: Preheat your oven to 350°F (175°C). Remove the duck from the fridge and let it sit at room temperature for 30 minutes. Roast the duck for 1 hour and 30 minutes, basting every 30 minutes with the pan drippings. Then, increase the oven temperature to 425°F (220°C) and roast for an additional 20-30 minutes, until the skin is deep golden and crispy. The duck is done when a food thermometer inserted into the thickest part of the thigh reads 165°F (74°C), the USDA FSIS safe minimum for poultry. Remove from the oven and let rest for 15 minutes before carving.
- Make the crepe batter: While the duck roasts, prepare the crepe batter. In a blender, combine flour, milk, eggs, melted butter, and salt. Blend until smooth. Divide the batter into two bowls. To one bowl, stir in the beet juice for a pink/red color. To the other, stir in the spinach juice for a green color (or leave it plain for golden crepes). Cover and refrigerate for at least 30 minutes to relax the gluten.
- Cook the crepes: Heat a small nonstick skillet or crepe pan over medium heat. Add a tiny pat of butter and swirl to coat. Pour about 1/4 cup (60 ml) of batter into the center, tilting the pan to spread it thinly. Cook for 1-2 minutes, until the edges look dry and lightly golden, then flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking crepes with parchment paper between them. You should have about 8-10 crepes.
- Carve the duck: Once the duck has rested, carve it into thin slices, including the crispy skin. You can either serve it as is, or for extra crispiness, briefly crisp the skin in a hot dry pan.
- Assemble and serve: To serve, lay a crepe on a plate. Spread a thin layer of hoisin sauce down the center. Add a few slices of duck, some scallion strips, and cucumber strips. Fold the bottom of the crepe over the filling, then fold in the sides, and roll it up like a burrito. Serve immediately with extra hoisin sauce on the side.
Tips
- Substitutions: If you can’t find beet juice, use a small cooked beet blended with a splash of water. For spinach juice, blend a handful of fresh spinach with a tablespoon of water and strain. You can also use food coloring, but natural juices give a better flavor.
- Drying the duck skin: The key to crispy skin is a dry surface. Do not skip the resting time in the fridge; it helps the skin dry out, which promotes crispiness during roasting.
- Crepe batter resting: Letting the crepe batter rest is crucial. It allows the flour to fully hydrate, resulting in more tender crepes that are less likely to tear.
- Common mistake: Overfilling the crepes. Keep the filling modest, about 2-3 slices of duck and a few strips of vegetables, or the crepe will be hard to roll and may tear.
Serving Suggestions
Serve these aurora crepes and Peking duck as a main course for a dinner party. They pair beautifully with a light Asian slaw or a simple steamed bok choy. For a more traditional touch, offer a small bowl of hot and sour soup to start. The crepes are also fantastic as an appetizer, cut into smaller pieces and served on a platter.
Variations
- Vegetarian: Replace the duck with crispy pan-fried tofu or tempeh. Marinate the tofu in the same honey-soy mixture and roast until golden. The rest of the recipe remains the same.
- Spicy: Add a teaspoon of sriracha or chili garlic sauce to the hoisin sauce for a spicy kick.
- Herbed Crepes: Add a tablespoon of chopped fresh herbs like chives or cilantro to the crepe batter for an extra layer of flavor.
- Other Meats: This recipe also works well with sliced roasted chicken or pork tenderloin. Adjust cooking times accordingly.
Storage and Reheating
Store leftover duck and crepes separately in airtight containers in the refrigerator. The duck will keep for 3-4 days, and the crepes for up to 2 days. To reheat, warm the duck in a 350°F (175°C) oven for 10-15 minutes, or until heated through to 165°F (74°C). Reheat crepes in a dry skillet over medium heat for about 30 seconds per side. The hoisin sauce and vegetables should be stored separately and used fresh.
Frequently Asked Questions
Can I use a duck breast instead of a whole duck? Yes, you can. Use 4 duck breasts (about 6 oz / 170 g each). Score the skin, season, and cook in a cold skillet over medium heat, skin-side down, for 8-10 minutes until crispy. Flip and cook for 4-6 minutes for medium-rare, or until the internal temperature reaches 165°F (74°C) for well-done. Rest before slicing.
What is the best way to get thin crepes? The batter should be very thin, like heavy cream. If it seems too thick, add a little more milk. Also, use a pan that is the right size and tilt it quickly to spread the batter evenly. The first crepe is often a test; don’t be discouraged if it doesn’t come out perfect.
Can I make the crepes ahead of time? Absolutely. Cook the crepes, stack them with parchment paper, and wrap the stack in plastic wrap. You can store them in the refrigerator for up to 2 days, or freeze for up to 2 months. Let them come to room temperature before separating.
How do I get the duck skin extra crispy? The most effective method is to pour boiling water over the duck before roasting. This tightens the skin, making it crispier. After patting dry, pour the boiling water over the duck, then pat dry again and proceed with the recipe.
Can I use a rotisserie chicken instead of duck? Yes, for a quicker version, use a store-bought rotisserie chicken. Shred the meat and crisp the skin in a pan. It won’t have the same rich duck flavor, but it’s a convenient substitute.
What if I don’t have hoisin sauce? You can make a quick substitute by mixing 2 tablespoons of soy sauce, 1 tablespoon of peanut butter, 1 tablespoon of honey, 1 teaspoon of rice vinegar, and a pinch of garlic powder. It won’t be exactly the same, but it will be a delicious savory-sweet sauce.
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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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