Duck Pancakes Morrisons: An Easy Homemade Version

These duck pancakes are a quick home-style take on the Chinese pairing of roast duck, thin wheat pancakes, hoisin sauce, cucumber and spring onions. Using supermarket-style Chinese pancakes and duck breasts makes the dish practical for a weeknight, while keeping the fresh, savoury and lightly sweet contrasts that make each roll satisfying.

Ingredients

2 boneless duck breasts, about 1 lb (450 g) total
16 Chinese-style wheat pancakes, about 14 oz (400 g), or the quantity in one suitable package
1 medium cucumber, about 10 oz (280 g), cut into thin matchsticks
4 spring onions, about 3 oz (85 g), trimmed and cut into thin strips
1/2 cup hoisin sauce (120 ml)
1 tbsp water (15 ml), plus more if needed to loosen the sauce
1 tsp neutral oil (5 ml), such as rapeseed or vegetable oil
1/2 tsp fine salt (3 g)
1/4 tsp ground black pepper (about 0.5 g)
1 tsp rice vinegar (5 ml), optional, for a tangier sauce

Instructions

Heat the oven and prepare the vegetables. Set the oven to 400°F (200°C). Pat the duck breasts dry with paper towels. Cut the cucumber into thin matchsticks and slice the spring onions lengthwise into narrow strips. Arrange the vegetables on a plate or in small bowls so they are ready to put on the table. Keeping them fairly thin makes the pancakes easier to roll without splitting.
Season the duck. Use a sharp knife to score the skin in a shallow crosshatch pattern, taking care not to cut into the meat. This helps the fat render as the duck roasts. Rub the salt and pepper over both sides. Put the duck breasts skin-side up on a rack set over a small roasting tray. If you do not have a rack, use a shallow ovenproof dish and turn the breasts once during cooking so they roast evenly.
Roast until safely cooked. Roast for about 35 minutes, checking the thickest part of each breast with a food thermometer after 30 minutes. Cooking time varies with the size of the breasts and the oven, so continue in 5-minute increments if needed. The USDA FSIS safe minimum internal temperature for duck is 165°F (74°C); check that temperature in the thickest part without touching bone or the tray. Do not rely on the meat’s colour alone. The skin may not become as crisp as it would in a pan, but the duck will still slice well for pancakes.
Rest and slice. Transfer the cooked duck to a clean plate and leave it to rest for 8 minutes. Resting gives the juices time to settle and makes the meat easier to slice neatly. Cut each breast across the grain into thin strips. If there is a large amount of rendered fat in the tray, do not pour it into the hoisin sauce; discard it safely once cool, or save it separately for another use.
Make the sauce. Stir the hoisin sauce with 1 tablespoon of water until it is easy to spread. Add the optional rice vinegar if you prefer a sharper, less sweet flavour. If your hoisin is already loose, use less water; if it is thick and difficult to brush onto a pancake, add water a teaspoon at a time. Taste before serving, since hoisin brands vary in sweetness and saltiness.
Warm the pancakes. Follow the packet directions, since some Chinese-style pancakes are steamed while others can be warmed briefly in a microwave or covered pan. As a general guide, steam a stack for 2–3 minutes until flexible, or warm according to the package instructions. Keep them covered with a clean tea towel while assembling so they do not dry out. If the package says to cook them from frozen, do not thaw them first unless its directions say otherwise.
Assemble and serve. Spread a small amount of hoisin over a warm pancake. Add a few strips of duck, cucumber and spring onion, leaving a little space around the edge. Fold the bottom edge over the filling, fold in the sides and roll it up gently. Serve the rest of the pancakes and fillings separately so everyone can make their own. Aim for a modest filling rather than packing the pancake full; overfilling makes it tear.

Tips

Score only the skin and fat. Deep cuts into the flesh let juices escape and can make the duck cook unevenly. A shallow diamond pattern is enough. Patting the skin dry before roasting also helps it brown, although oven-roasted duck may not have the crisp skin of duck cooked skin-side down in a hot pan.
Choose pancakes that are flexible. Chinese-style wheat pancakes are sold in some supermarkets and Asian grocery shops, but stock and product names vary. If you cannot find them, small flour tortillas are a convenient substitute; they are thicker and less delicate, so warm them well and use less filling. Thin crepes are not a close match because their texture and flavour differ.
Adjust the sauce gradually. Hoisin is concentrated, so begin with a thin smear rather than a spoonful. Water makes it easier to spread without making it sweeter. A little rice vinegar can balance the sweetness, but it is optional and should not turn the sauce watery.
Keep the components separate until serving. Putting cucumber or sauce inside the pancakes too early makes the wrappers wet and more likely to split. Set out the duck, vegetables and sauce in separate dishes, and let each person assemble a pancake just before eating.

Serving Suggestions

Serve the warm pancakes family-style on a large platter, with the sliced duck in a covered dish and the cucumber, spring onions and hoisin arranged separately. This is especially useful when people want different amounts of sauce or vegetables. A small plate for each person gives them room to roll the pancakes without losing the filling. Provide napkins: even a carefully rolled pancake can drip a little sauce.

For a fuller meal, add steamed jasmine rice, simply cooked greens such as pak choi or broccoli, or a light vegetable soup. These sides add substance without competing with the duck’s rich flavour. If you are serving other dishes, a few plates of stir-fried vegetables and rice make this a shareable meal. Keep the pancakes covered until serving and bring them to the table warm, rather than leaving them exposed while the duck rests.

Variations

Use ready-cooked duck: If you have cooked duck left from another meal or buy a suitable ready-cooked product, warm it according to its package directions and check that reheated leftovers reach 165°F (74°C). This shortens preparation, but follow the product’s storage and reheating instructions. Do not use raw duck as though it were ready to eat.

Make the flavour sharper: Add a little rice vinegar to the hoisin, or offer thinly sliced pickled cucumber alongside the fresh cucumber. Pickles bring extra acidity and crunch, so use them as an addition rather than replacing every fresh vegetable if you want the familiar fresh contrast.

Change the garnish: Add a small handful of fresh coriander leaves or a few thin carrot matchsticks. Both work with the sweet-savoury sauce, but keep the pieces narrow so the pancake remains easy to fold. For a mild version, leave out any chilli; for heat, serve sliced chilli or chilli sauce separately rather than mixing it into the whole bowl of hoisin.

Make a meat-free plate: Replace the duck with roasted mushrooms or crisp tofu and retain the pancakes, cucumber, spring onions and hoisin. This changes the dish substantially—the filling will not have duck’s rich flavour—but it keeps the same build-your-own format. Cook tofu or mushrooms separately and serve them hot or warm.

Storage and Reheating

For food safety, refrigerate cooked duck and any other perishable leftovers within 2 hours of cooking or serving. Store the duck in a shallow, covered container, and keep unused pancakes, cut vegetables and sauce in separate containers. Refrigerate cooked duck for 3–4 days. Use opened pancake wrappers within the period stated on their package; once opened, seal them well so they do not dry out. Keep cut cucumber and spring onions chilled and use them within about 2 days for the best texture.

Reheat only the amount of duck you plan to eat. Warm it covered in a microwave or in a covered pan with a teaspoon of water to limit drying, then check with a food thermometer that it reaches 165°F (74°C). Reheat pancakes according to their package directions, or briefly steam them until pliable. Avoid repeatedly warming and cooling the same batch; assemble only what you will serve, and refrigerate the rest promptly.

You can freeze cooked duck in a tightly sealed freezer-safe container for about 2–3 months for best quality. Thaw it in the refrigerator, not on the counter, then reheat to 165°F (74°C). Freezing cucumber is not recommended because it becomes soft and watery, and assembled pancakes also lose their texture. It is better to freeze duck on its own and prepare fresh vegetables and pancakes when serving.

Frequently Asked Questions

Are these the same as traditional Peking duck pancakes?
This is a convenient home version inspired by the familiar combination of duck, thin wheat pancakes, hoisin, cucumber and spring onion. Traditional Peking duck is prepared and served using more involved methods, and recipes and serving customs vary. This recipe uses roasted duck breasts and ready-made pancakes, so it is not a claim to reproduce the full traditional preparation.

Can I make the duck ahead?
Yes. Roast it earlier in the day, refrigerate it within 2 hours, and keep it covered. Reheat the sliced or unsliced duck until it reaches 165°F (74°C), then warm the pancakes and set out fresh vegetables. For the best texture, slice the duck after roasting or just before reheating, and assemble the pancakes at the table rather than in advance.

How do I stop the pancakes from tearing?
Warm them until flexible, keep them covered while you work, and avoid adding too much filling. If a pancake feels dry or stiff, it may need a little more warming; follow its package instructions rather than overheating it, which can make it brittle. Put the sauce in a thin layer and keep wet vegetables well drained.

Can I cook duck breasts in a frying pan instead of the oven?
Yes. Start skin-side down in a cold, oven-safe frying pan, then cook over medium heat so the fat renders gradually. Turn the breasts and finish cooking in the oven if needed, checking the thickest part with a thermometer for 165°F (74°C). Pan size and breast thickness affect timing, so use temperature rather than a fixed time as the safety check. Take care when handling hot rendered fat.

What can I use instead of hoisin sauce?
Hoisin gives the filling its characteristic sweet, savoury flavour. If you cannot find it, mix a little soy sauce with smooth peanut butter and a small amount of honey or brown sugar, thinning with water until spreadable. This is only a practical substitute: it tastes nuttier and less like hoisin, and soy sauce can be salty, so add it gradually.

Can I prepare the pancakes in advance?
You can warm them shortly before serving and keep them covered for a brief period, but they are easiest to roll while warm and flexible. For longer preparation, keep them sealed according to the package directions and warm them just before the meal. Do not leave opened pancakes or cooked duck at room temperature for more than 2 hours.

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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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