Lee Kum Kee Peking Duck Sauce: How to Use It

Lee Kum Kee Peking Duck Sauce is a ready-made, sweet-savory Chinese condiment commonly served with Peking-style roast duck, thin pancakes, and sliced scallions. It also works as a quick dipping sauce or glaze; this guide shows how to serve it well and make a simple duck-and-pancake meal without confusing the bottled sauce with a from-scratch recipe.

Ingredients

1/2 cup (120 ml) Lee Kum Kee Peking Duck Sauce
12 Chinese-style thin wheat-flour pancakes (about 300 g), fresh or frozen
1 lb (450 g) cooked Peking-style roast duck, skin and meat sliced thinly
4 scallions (about 60 g), cut into 2-inch (5 cm) matchsticks
1 small cucumber (about 200 g), seeded if watery and cut into matchsticks
1 teaspoon (5 ml) toasted sesame oil, optional
1 teaspoon (5 ml) water, optional, to thin the sauce

Instructions

Prepare the accompaniments. Wash and dry the scallions and cucumber. Cut them into narrow matchsticks so they fit neatly inside the pancakes. Arrange the vegetables on a serving plate. Slice the cooked duck into thin strips, keeping some crisp skin with the meat if available. Use duck that has been cooked safely; if cooking duck from raw, the USDA FSIS safe minimum internal temperature is 165°F (74°C), checked with a food thermometer in the thickest part.
Check and loosen the sauce if needed. Spoon the Peking Duck Sauce into a small serving bowl. Stir until smooth. If it is too thick for spreading, mix in water a few drops at a time, up to 1 teaspoon (5 ml). The sauce is already seasoned, so taste before adding anything else. A few drops of sesame oil can add a toasted aroma, but it is optional and will change the sauce’s flavor slightly.
Warm the pancakes. Follow the package directions, since sizes and brands differ. For refrigerated pancakes, a typical method is steaming them in a covered steamer for 2–3 minutes, just until hot and pliable. For frozen pancakes, thaw according to package directions first, or steam for the time specified on the package. Avoid overheating: dry or brittle pancakes crack when rolled. Keep warmed pancakes covered with a clean towel while serving.
Set out the meal. Place the duck, vegetables, sauce, and warm pancakes on the table. Let everyone spread a small amount of sauce on a pancake, add duck and a few vegetable matchsticks, then fold or roll it up. Start with about 1–2 teaspoons (5–10 ml) of sauce per pancake; it is easier to add more than to correct an overly sweet or messy filling.

Tips

Use less sauce at first. Bottled Peking Duck Sauce is typically thick and sweet-savory, and the roast duck may already be seasoned. A thin layer gives the duck room to stand out.
Keep pancakes covered. Warm pancakes dry quickly in open air. Cover them between batches, and rewarm briefly if they become stiff; do not leave them sitting out for a long meal.
Choose practical substitutes. If Chinese pancakes are unavailable, use small flour tortillas, warmed until flexible. They are thicker and less delicate, so make smaller rolls. Cucumber offers freshness; thinly sliced daikon or carrot can replace it with a crunchier bite.
Keep raw and cooked foods separate. Use clean plates and utensils for cooked duck, and do not put cooked duck back on a platter that held raw poultry unless it has been washed with hot, soapy water.

Serving Suggestions

Serve the pancakes as a hands-on main course, with a bowl of hot-and-sour soup, stir-fried greens, or steamed rice alongside. For a smaller spread, serve the sauce as a dip with sliced roast duck, cucumber, and scallions. The classic pancake-style presentation is associated with Peking duck, but home meals vary: some use more vegetables, different wrappers, or roast duck prepared in a local style.

If you are serving a crowd, keep the sauce in its own bowl and assemble rolls as needed rather than dressing all the duck in advance. That keeps the pancake wrappers from getting soggy and lets guests control the sweetness.

Variations

Make a quick duck wrap: Use warmed tortillas or lettuce leaves instead of wheat pancakes. Lettuce makes a lighter, crisper wrap but is less filling and can tear more easily.
Add a little heat: Stir a small amount of chili crisp or chili oil into a separate portion of sauce. Keep the main bowl mild so everyone can choose their preferred heat level.
Use another cooked protein: Thinly sliced roast pork or chicken can stand in for duck. Their flavor is milder, so offer scallions and cucumber generously and taste the sauce before adding extra seasoning.
Make it a glaze: Brush a small amount of sauce over already-cooked duck during the final minutes of reheating, then heat until hot throughout. Do not use sauce that has touched raw poultry as a table condiment unless it is brought to a boil first.

Storage and Reheating

Refrigerate opened sauce according to the package label, tightly closed; follow its stated use-by guidance rather than assuming it keeps indefinitely. Refrigerate cooked duck and cut vegetables within 2 hours, separately in covered containers. Cooked duck generally keeps 3–4 days in a refrigerator at 40°F (4°C) or below. Prepared pancakes should be wrapped and refrigerated according to their package directions.

Reheat only the amount of duck you plan to eat, until it reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Use a food thermometer to check the thickest pieces. Warm pancakes separately according to their package instructions. Discard duck or other perishable food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Do not repeatedly warm and cool the same batch.

Frequently Asked Questions

Is Lee Kum Kee Peking Duck Sauce the same as hoisin sauce?
They are similar in that both are thick, sweet-savory Chinese-style sauces, but they are not necessarily interchangeable in flavor or seasoning. Peking Duck Sauce is made for duck-style serving; check the ingredient label if you need to avoid a particular ingredient or allergen.

Does the sauce need to be cooked?
No. It is ready to serve from the jar, so you can spoon it into a bowl as a dip or spread. If using it as a glaze, apply it to already-cooked food and heat as part of reheating.

Can I use it without Peking duck?
Yes. Serve it with roast pork, cooked chicken, tofu, or vegetables, or use a small amount in a wrap. Its sweetness is most noticeable when paired with mild foods, so start with a light coating.

How much sauce should I serve per person?
Plan on roughly 1–2 tablespoons (15–30 ml) per person for wraps, depending on how heavily guests like to spread it. The recipe provides 1/2 cup (120 ml), enough for four people with some flexibility.

Can I make the pancakes ahead?
You can warm them shortly before serving and keep them covered, or prepare them according to the package and refrigerate if its directions allow. Rewarm gently until pliable; prolonged heating or uncovered storage makes them dry and prone to cracking.

What if the sauce tastes too sweet or thick?
Use a thinner layer rather than trying to change the whole bowl. If its consistency is the problem, stir in water a few drops at a time. A little chili oil can balance the sweetness with heat, but it will make the sauce spicier rather than less sweet.

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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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