This recipe brings together the delicate, light texture of classic French crepes with the rich, savory depth of Peking duck, creating a dish that feels both elegant and comforting. The crepes are thin and tender, while the duck is roasted until the skin is crisp and the meat is succulent, all brought together with a sweet hoisin glaze and fresh vegetables. It’s a unique fusion that works surprisingly well for a special dinner or a festive gathering.
Ingredients
- For the Crepes:
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tablespoons (30 g) unsalted butter, melted, plus more for the pan
- 1/4 teaspoon salt
- For the Peking Duck:
- 1 whole duck (about 5 lb / 2.3 kg), giblets removed
- 1 tablespoon (15 ml) honey
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon freshly ground black pepper
- For the Hoisin Sauce:
- 1/2 cup (120 ml) hoisin sauce
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon sesame oil
- For Serving:
- 1 cucumber, julienned
- 4 green onions, sliced into thin strips
- 1/2 cup (20 g) fresh cilantro leaves
Instructions
- Prepare 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. This helps render the fat and crisp the skin.
- Blanch the duck: Bring a large pot of water to a boil. Carefully lower the duck into the water and blanch for 5 minutes. This tightens the skin and removes excess fat. Remove the duck and let it cool slightly, then pat dry again.
- Season the duck: In a small bowl, mix the honey, soy sauce, rice vinegar, five-spice powder, and black pepper. Brush this mixture all over the duck, making sure to get into the scored skin. Let the duck sit at room temperature for 30 minutes to absorb the flavors.
- Roast the duck: Preheat your oven to 350°F (175°C). Place the duck on a wire rack set inside a roasting pan. Roast for 1 hour and 30 minutes, or until the skin is deep golden brown and crispy, and the internal temperature reaches 165°F (74°C) as measured by a food thermometer inserted into the thickest part of the thigh without touching bone. If the skin is browning too quickly, loosely cover with foil.
- Rest the duck: Remove the duck from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.
- Make the crepe batter: While the duck roasts, prepare the crepes. In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend until smooth, then refrigerate for at least 30 minutes. This resting period helps relax the gluten and results in more tender crepes.
- Cook the crepes: Heat a 10-inch nonstick skillet or crepe pan over medium heat. Lightly brush with melted butter. Pour about 1/4 cup (60 ml) of batter into the center of the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes, until the edges start to lift and the bottom is lightly golden. Flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking the crepes with parchment paper between them to prevent sticking.
- Make the hoisin sauce: In a small bowl, whisk together the hoisin sauce, rice vinegar, and sesame oil. Set aside.
- Carve the duck: Once the duck has rested, carve the meat into thin slices, including the crispy skin. You can either slice the whole breast and leg meat, or use two forks to shred it.
- Assemble the crepes: Lay a crepe on a plate. Spread a thin layer of hoisin sauce down the center. Add a few slices of duck, then top with cucumber, green onion, and cilantro. Fold the sides over the filling, then roll up like a burrito. Repeat with the remaining crepes and filling.
- Serve immediately: Serve the crepes warm, with extra hoisin sauce on the side for dipping.
Tips
- Crepe batter consistency: If the batter seems too thick after resting, add a tablespoon of milk at a time until it reaches the consistency of heavy cream. Too thick batter will result in thick, rubbery crepes.
- Duck skin crispiness: The key to crispy skin is a dry surface. Pat the duck thoroughly dry before applying the glaze, and make sure it is completely dry before roasting. You can also leave the duck uncovered in the refrigerator overnight to air-dry the skin.
- Substitutions: If you can’t find a whole duck, you can use 4 duck breasts. Reduce the roasting time to about 20-25 minutes at 400°F (200°C), or until the internal temperature reaches 165°F (74°C). For a quicker version, use a rotisserie chicken, though the flavor will be different.
- Common mistake: Don’t overfill the crepes. A modest amount of filling ensures they roll easily and stay intact. Also, make sure the crepes are completely cool before filling, or they may tear.
Serving Suggestions
Serve the crepes as a main course with a side of steamed jasmine rice or a simple Asian slaw. They also make excellent appetizers if you cut them into smaller pieces. For a complete meal, add a bowl of hot and sour soup or a light miso broth.
Variations
- Vegetarian: Replace the duck with pan-seared tofu or tempeh, marinated in the same hoisin glaze. Roast the tofu at 400°F (200°C) for 20 minutes until crispy.
- Spicy: Add a teaspoon of sriracha or chili garlic sauce to the hoisin mixture for a spicy kick.
- Citrus twist: Add a teaspoon of orange zest to the duck glaze for a brighter, more aromatic flavor.
- Gluten-free: Use a gluten-free all-purpose flour blend for the crepes and ensure your hoisin sauce is certified gluten-free.
Storage and Reheating
Store leftover duck and crepes separately in airtight containers in the refrigerator for up to 3 days. The hoisin sauce can be refrigerated for up to a week. To reheat, warm the duck in a skillet over medium heat with a splash of water, or in a 350°F (175°C) oven for 10 minutes. Reheat the crepes in a dry skillet for about 30 seconds per side, or in the microwave for 20 seconds. Do not freeze assembled crepes, as the vegetables will become watery.
Frequently Asked Questions
Can I use a store-bought rotisserie chicken instead of roasting a duck? Yes, you can substitute a rotisserie chicken for a quicker version. The flavor will be less rich and gamey, but it will still be delicious. Just shred the meat and skip the roasting steps.
Why is my crepe batter lumpy? Lumps usually form when the flour isn’t fully incorporated. Blending the batter in a blender or straining it through a fine-mesh sieve after mixing will ensure a smooth consistency.
Can I make the crepes ahead of time? Absolutely. Cook the crepes, stack them with parchment paper, and store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently before serving.
How do I know when the duck is done? The duck is done when the internal temperature reaches 165°F (74°C) as measured by a food thermometer inserted into the thickest part of the thigh, without touching the bone. Also, the juices should run clear when pierced.
What if I don’t have a blender? You can whisk the crepe batter by hand. Make a well in the flour, add the eggs, and gradually whisk in the milk to avoid lumps. It may take a little more effort, but the result will be the same.
Can I freeze the cooked duck? Yes, you can freeze the carved duck meat in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet or oven.
Related
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- Hua Lu Peking Duck Menu: Full Recipe Guide
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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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