Duck Pancakes Woolworths: A Simple Roast Duck Recipe

Duck pancakes are thin wheat pancakes wrapped around crisp-skinned duck, hoisin sauce, cucumber and spring onion, in the style of the familiar Peking duck serving tradition. This home-friendly version uses duck breasts and readily available supermarket ingredients, so Woolworths shoppers can make a generous platter without roasting a whole duck.

Ingredients

2 skin-on duck breasts, about 1¼ lb (560 g) total
½ tsp fine salt (3 g)
¼ tsp freshly ground black pepper (0.5 g)
1 tsp neutral oil, such as canola or vegetable oil (5 ml)
12 small Chinese wheat pancakes, about 6 in (15 cm) wide, around 8 oz (225 g) total; use the package weight if the size differs
⅓ cup hoisin sauce (80 g)
1 tbsp warm water (15 ml), plus a little more if needed
1 tsp rice vinegar (5 ml)
1 medium cucumber, about 8 oz (225 g)
4 spring onions, about 2 oz (60 g)
1 tsp toasted sesame seeds (3 g), optional

Instructions

Heat the oven and prepare the duck. Set a rack in the centre of the oven and heat it to 400°F (204°C). Pat the duck breasts thoroughly dry with paper towels; dry skin is important for crisping. With a sharp knife, score the skin in a crosshatch pattern, making shallow cuts about ½ in (1 cm) apart. Cut through the skin and fat but not into the meat. Season both sides with salt and pepper. Leave the meat on the counter only while you prepare the pan and sauce; do not leave raw poultry at room temperature for an extended period.
Render and brown the skin. Rub a heavy, oven-safe skillet with the neutral oil, then place the duck breasts skin-side down in the cold pan. Turn the heat to medium and cook for about 8 minutes, pouring off excess rendered fat if the pan becomes crowded with it. The skin should become golden and much of the fat should melt away. Turn the breasts and cook the meat side for about 1 minute. If the skin is browning too quickly, lower the heat. Save rendered duck fat for another use only after straining and refrigerating it promptly.
Roast until safely cooked. Transfer the skillet to the oven, or move the breasts skin-side up to a small roasting pan. Roast for about 27 minutes, then check the thickest part of each breast with a food thermometer, avoiding the pan and bone if present. USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for duck and other poultry. If either breast has not reached that temperature, continue roasting and check again every few minutes; thickness and starting temperature affect the timing. Put the cooked duck on a clean plate and rest it for 5 minutes.
Mix the sauce and prepare the fillings. While the duck roasts, stir the hoisin sauce, warm water and rice vinegar together in a small bowl until smooth and spoonable. Add another teaspoon of water at a time if it is too thick to spread. Cut the cucumber into thin matchsticks, discarding the watery seed core if it is especially large. Trim the spring onions and slice them lengthwise into narrow strips. Keep the vegetables chilled until serving.
Warm the pancakes. Follow the heating directions on the pancake packet, since frozen and refrigerated products can differ. Most Chinese wheat pancakes can be warmed in a steamer for a few minutes or briefly in a covered pan; separate them gently once warm. Keep the stack covered with a clean, slightly damp tea towel so the edges stay pliable. Do not over-steam them, as wet pancakes can tear when filled.
Slice and serve. Cut the rested duck into thin slices across the grain. Arrange the duck, warm pancakes, cucumber, spring onion and sauce on a platter, with sesame seeds on the side if using. To assemble, spread a small amount of hoisin on a pancake, add a few duck slices and vegetable strips, then fold or roll it closed. Avoid overfilling: a modest amount of each filling makes the pancake easier to pick up and less likely to split.

Tips

Choose the right pancakes. Look for small Chinese wheat pancakes, sometimes sold as Peking duck pancakes, in the freezer or chilled section of an Asian grocery shop or supermarket. If you cannot find them, small flour tortillas are a convenient stand-in, though they are thicker, less delicate and not quite the same texture. Warm them gently and cut them down if they are oversized.
Take care when scoring. A sharp knife and shallow cuts help the fat render without slicing into the duck meat. If you cut deeply, juices can escape and the finished slices may be less succulent. Patting the skin dry is just as useful as scoring; moisture slows browning.
Manage the rendered fat. Duck can release a surprising amount of fat. Pour it carefully into a heatproof container partway through searing if it pools deeply, taking care not to splash. Do not pour hot fat down the sink. The skin should contact the pan rather than fry submerged in fat.
Keep the components separate until serving. Assemble only the pancakes you plan to eat right away. Once filled, the sauce and vegetables soften the pancake, so keeping each part separate is the best way to preserve texture and make leftovers useful.

Serving Suggestions

For a casual dinner, set the warm duck and pancakes in the middle of the table and let everyone assemble their own. Add small bowls of hoisin, cucumber and spring onion so guests can adjust the filling. A side of steamed jasmine rice, stir-fried greens or a simple vegetable soup makes the meal more substantial without competing with the rich duck. For a lighter platter, add extra cucumber or thinly sliced carrots, and serve the duck in smaller portions as a starter.

These pancakes are best eaten as soon as they are assembled, while the duck is warm and the pancakes remain soft. You can make the hoisin mixture a little thinner for easy spreading, but keep it thick enough to stay inside the wrap. A small dish of chilli oil or sliced fresh chilli is a useful optional accompaniment for people who want heat; keep it separate so the basic filling stays mild.

Variations

Use leftover cooked duck: If you have cooked duck from another meal, remove the meat from the bones and slice or shred it. Reheat it in a covered skillet with a splash of water until steaming throughout and at least 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. The skin may not turn as crisp as freshly rendered breast skin, but the pancakes are still convenient and savoury.

Try a hoisin alternative: If hoisin is unavailable, mix 2 tbsp (30 g) smooth peanut butter with 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) honey, 1 tsp (5 ml) rice vinegar and enough warm water to make a spreadable sauce. It will taste nuttier and less sweet-spiced than hoisin. Check the labels if you need to avoid peanuts, soy or other allergens.

Add more crunch or freshness: Matchstick carrot, thinly sliced red pepper or a few coriander leaves can join the cucumber and spring onion. Keep additions finely cut so the pancake will fold without tearing. A little grated fresh ginger stirred into the sauce gives it a sharper, warmer flavour, while a few drops of sesame oil make it more fragrant.

Make smaller party bites: Cut larger pancakes in half after warming, or use smaller pancakes if available. Add just one or two duck slices and a little vegetable, then fold into a neat parcel. Do not make these well ahead: the assembled pancakes lose their tender texture as they sit.

Storage and Reheating

Store leftover duck, pancakes, vegetables and sauce separately in covered containers. Refrigerate cooked duck within 2 hours of cooking, and keep the refrigerator at 40°F (4°C) or below. The duck is best used within 3 to 4 days. Keep opened pancakes and prepared vegetables according to their package directions; use them promptly, since sliced cucumber releases moisture. If the pancake packet has a shorter storage period after opening, follow its label.

For longer storage, freeze cooked duck in a sealed freezer-safe container for up to 2 to 3 months for best quality. Thaw it in the refrigerator, not on the counter. Reheat duck in a covered skillet with a spoonful of water or in a microwave-safe covered dish until it reaches 165°F (74°C) throughout; check with a food thermometer. The skin will soften during storage and reheating, so a brief finish in a hot skillet can improve its surface, but do not skip the temperature check. Warm pancakes separately according to their package directions, and discard any assembled pancakes that have been left out for more than 2 hours.

Frequently Asked Questions

Can I use a Woolworths roast duck or another ready-cooked duck?
Yes, if you can find ready-cooked duck that suits your needs, it can save the searing and roasting steps. Remove any bones, slice the meat and reheat it until steaming and 165°F (74°C) inside. Follow the product’s storage and reheating directions as well. Ready-cooked duck may be less crisp than freshly cooked breast, but hoisin and fresh vegetables still make a good filling.

Where can I find duck pancakes?
Search the freezer section or Asian-food section for Chinese wheat pancakes, Mandarin pancakes or Peking duck pancakes. Availability differs between Woolworths stores and locations, so check the current stock or ask at the store. Asian grocers are another option. If you use flour tortillas instead, expect a sturdier, thicker wrap rather than the soft, thin pancake typical of this style.

Can I cook the duck ahead?
You can cook the duck earlier in the day, cool it promptly and refrigerate it, then reheat it to 165°F (74°C) before serving. For the best texture, warm the pancakes just before eating and slice the duck after reheating. Avoid leaving cooked duck at room temperature while preparing other components; refrigerate it within 2 hours.

How do I stop the pancakes from tearing?
Warm them according to the packet, separate them carefully and keep the stack covered so it does not dry out. Put the filling near the centre and use less than you think you need, particularly with juicy cucumber or a generous spoonful of sauce. If a pancake feels stiff, it may need a little more gentle warming; if it is wet or sticky, it may have been steamed too long.

Is duck pancake filling traditionally served this way?
Thin pancakes with duck, hoisin, cucumber and spring onion are widely associated with Peking duck, a well-known Beijing-style dish. Home cooks and restaurants serve it in different ways, and this recipe is a practical version using duck breasts rather than a whole roasted duck. The flavour combination is the guide, not a claim that every version has one fixed set of ingredients.

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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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