Duck Pancakes: How to Make Them at Home from Scratch

Duck pancakes are a Chinese-style meal of tender duck, soft flour wrappers, crisp cucumber, scallions, and hoisin sauce, rolled together at the table. This home version takes inspiration from Peking duck but uses easy-to-find duck breasts and homemade pancakes for a satisfying dinner without special equipment.

Ingredients

For the pancakes: 2 cups (250 g) all-purpose flour, plus 2 tablespoons (16 g) for dusting
¾ cup (180 ml) boiling water
2 teaspoons (10 ml) neutral oil, such as canola or sunflower oil, for brushing between the dough rounds
For the duck: 2 boneless, skin-on duck breasts, about 1 pound (450 g) total
¾ teaspoon (4 g) fine salt
½ teaspoon (1 g) Chinese five-spice powder
For serving: ⅓ cup (90 g) hoisin sauce
1 tablespoon (15 ml) warm water, to thin the hoisin if needed
1 medium cucumber, about 9 ounces (250 g), cut into thin matchsticks
6 scallions, about 3 ounces (90 g), cut lengthwise into thin strips

Instructions

Make the pancake dough. Put the flour in a heatproof bowl. Pour in the boiling water gradually while stirring with chopsticks or a fork, until shaggy clumps form. When cool enough to handle, knead the dough on a clean counter for about 8 minutes, until smooth and pliable. Cover the bowl and let the dough rest for 30 minutes. This rest relaxes the gluten and makes the dough easier to roll thinly.
Prepare the duck and toppings. Pat the duck breasts dry. Score the skin in a shallow crosshatch pattern, taking care not to cut into the meat, then season both sides with the salt and five-spice. Stir the hoisin with warm water a little at a time if you want a looser sauce. Cut the cucumber and scallions into thin strips, and set them aside. If the hoisin is already easy to spread, skip the water.
Cook the duck. Set the breasts skin-side down in a cold, oven-safe skillet. Turn the heat to medium and cook for 8–10 minutes, pouring off excess rendered fat as needed, until the skin is browned and much of the fat has rendered. Turn the breasts and sear the meat side for 1 minute. Transfer the skillet to a preheated 400°F (204°C) oven and roast for about 8–12 minutes, depending on thickness. Check the thickest part with a food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for duck. Rest the cooked duck for 5 minutes before slicing it thinly across the grain.
Divide and roll the pancakes. While the duck cooks, knead the rested dough briefly and roll it into a log. Cut it into 12 equal pieces, keeping them covered with a clean towel so they do not dry out. Roll each piece into a thin round about 5 inches (13 cm) wide, dusting the counter lightly with flour if it sticks. Brush six rounds lightly with oil, place the remaining rounds on top, and roll each pair together until about 7 inches (18 cm) wide. The oil between each pair will help the cooked pancakes separate.
Cook and separate the wrappers. Heat a dry skillet or griddle over medium heat. Cook each paired round for about 45–60 seconds per side, turning once, until it has pale golden spots and looks set but remains flexible. Stack the cooked pairs under a clean towel to keep them warm. When cool enough to handle, gently peel each pair apart into two thin pancakes. If one resists, cook it for another 10–15 seconds before trying again.
Slice and serve. Arrange the duck, cucumber, scallions, hoisin, and warm pancakes on a platter. Spread a little sauce on a pancake, add a few slices of duck and some vegetables, then fold or roll it up. Keep the fillings modest so the wrapper does not split.

Tips

Keep the dough covered. The small dough rounds can dry out while you roll the others, which makes their edges crack. Keep them under a clean towel or loosely covered bowl, and use only a light dusting of flour so the pancakes do not turn dry or tough.
Start the duck in a cold pan. Gradual heating gives the skin time to render fat and brown evenly. If the pan is hot before the duck goes in, the skin can darken before enough fat has melted. Pour off excess fat carefully; save it in the refrigerator for another cooking use.
Use a practical sauce substitute if needed. Hoisin gives the familiar sweet, savory flavor. If it is unavailable, mix 3 tablespoons (45 ml) soy sauce with 1 tablespoon (15 ml) honey or brown sugar and 1 teaspoon (5 ml) rice vinegar. This thinner substitute tastes saltier and less complex, so use a small amount and add more to taste.
Roll for flexibility, not perfect circles. Slightly uneven wrappers are fine. Thin, even dough cooks quickly and folds easily; thick centers can remain doughy while the edges dry out. If the dough springs back, cover it and let it rest for 5 minutes before rolling again.

Serving Suggestions

Serve the fillings in separate bowls so everyone can build pancakes at the table. Put the warm wrappers in a covered basket or wrap them in a clean tea towel, and keep the sliced duck on a warm platter. Add a small dish for hoisin and an extra plate for used chopsticks or wrappers if serving a group. Three pancakes per person make a generous meal alongside the duck and vegetables; offer extra cucumber or scallions for anyone who likes a fresher, crunchier filling.

For a fuller dinner, pair the pancakes with simply cooked greens, such as bok choy with garlic, or a bowl of steamed rice. The pancakes are filling, so a light vegetable side usually works better than several rich accompaniments. Set out napkins: sauce can squeeze out as the pancakes are rolled, especially when they are generously filled.

Variations

Use leftover roast duck. If you already have cooked duck, slice enough for four servings and warm it gently in a covered pan with a spoonful of water. Do not crisp already-cooked meat for too long, or it may dry out. Check that reheated leftovers reach 165°F (74°C). You can also use leftover duck from a safely stored roast, keeping the wrappers and fresh vegetables as written.

Make a simpler wrapper. Flour-and-water pancakes are the traditional style often served with Peking duck, but ready-made flour tortillas can save time. Warm them briefly in a dry skillet; they will be thicker and softer, with a less delicate texture than the homemade wrappers. For a quick meal, use smaller tortillas and fold them like tacos.

Change the filling. Add thinly sliced ripe pear or a few strips of red bell pepper for extra sweetness and crunch. For a less rich plate, replace some of the duck with crisp vegetables, but keep the duck slices thin so they are easy to bite through. The particular seasonings and accompaniments vary between home versions, so adjust the garnish to suit what is available.

Storage and Reheating

For best texture, store the cooked duck, pancakes, sauce, and cut vegetables separately. Refrigerate perishable food within 2 hours of cooking or serving. The cooked duck keeps for 3–4 days in a sealed container in the refrigerator; the pancakes are best within 2 days, though they can be refrigerated for up to 3–4 days. Keep cucumber and scallions in separate covered containers, and use them within about 2 days for the best crunch. Discard vegetables that have become slimy or smell off.

To reheat duck, cover it in a skillet with a teaspoon of water and warm over low heat, or microwave it covered in short intervals. Check the center with a food thermometer and bring leftover duck to 165°F (74°C). Warm pancakes one at a time in a dry skillet or microwave them briefly between damp paper towels so they stay pliable. Reheat only what you plan to eat, and assemble the pancakes just before serving. You can freeze cooked duck for up to 2 months for better quality; thaw it in the refrigerator before reheating. Homemade pancakes can also be frozen with parchment between them and wrapped tightly, though they may be a little less supple after thawing.

Frequently Asked Questions

Are duck pancakes the same as Peking duck?
They are related, but this is a practical home-style meal inspired by the way Peking duck is often served with thin pancakes, sauce, and crisp vegetables. Peking duck traditionally involves a more involved preparation and roasting method. These duck breasts and homemade flour wrappers give you a similar combination of flavors and textures without claiming to reproduce every regional or restaurant-style detail.

Can I make the pancake dough ahead?
Yes. Make the dough, cover it well, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 20–30 minutes before dividing and rolling, because cold dough is firmer and may resist shaping. You can also cook the pancakes a day ahead, cool them, and refrigerate them with parchment between the layers.

Why are my pancakes sticking together?
The paired rounds need a thin, even film of oil between them, and the pan should be dry rather than greased. If the pancakes are undercooked, they can be harder to separate, so return the pair to the skillet for a few seconds. If they are sticking because the dough was rolled with too much flour, brush off the excess before stacking the paired rounds.

Can I cook duck breasts entirely on the stovetop?
Yes, if they are not too thick. After rendering and browning the skin, turn the breasts and continue cooking over medium-low heat, turning as needed, until the thickest part reaches 165°F (74°C) on a food thermometer. The time varies with thickness and the pan, so use temperature rather than color or a guessed number of minutes to judge doneness.

What can I use instead of Chinese five-spice?
Leave it out for a simpler duck flavor, or season with a small pinch each of ground cinnamon and black pepper. Five-spice has a distinctive aromatic balance, so the substitute will taste less complex. Avoid adding much extra seasoning at once; hoisin is already savory and sweet.

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).