Peking Duck Pancakes with Quick Roast Duck

Peking duck pancakes are thin, soft wrappers filled with crisp-skinned duck, cucumber, scallions, and sweet-savory hoisin sauce. This home-friendly version uses seared duck breasts rather than a whole lacquered roast duck, so you can make the classic-style assembly without specialized equipment.

Ingredients

2 boneless, skin-on duck breasts, about 2 lb (900 g) total
1 tsp (6 g) fine salt
1/2 tsp (1 g) ground white or black pepper
2 cups (250 g) all-purpose flour, plus a little for dusting
3/4 cup (180 ml) boiling water
1 tbsp (15 ml) neutral oil, such as canola, for the dough
2 tbsp (30 ml) toasted sesame oil, for brushing the pancakes
1/3 cup (about 80 g) hoisin sauce
1 medium cucumber, about 10 oz (280 g), cut into thin matchsticks
6 scallions, about 3 oz (85 g), trimmed and cut into narrow strips
1 tsp (5 ml) neutral oil, if needed to lightly coat the pan

Instructions

Make the dough. Put the flour in a heatproof bowl. Pour in the boiling water gradually while stirring with chopsticks or a sturdy spoon. When the flour looks shaggy and the water is absorbed, stir in 1 tablespoon neutral oil. Let it cool until comfortable to handle, then knead on a lightly floured surface for 5 to 7 minutes, until smooth and supple. Cover the dough with an overturned bowl or a damp towel and let it rest for 30 minutes. This rest relaxes the gluten, making the wrappers easier to roll thinly without springing back.
Prepare the duck. Pat the duck breasts very dry. With a sharp knife, score the skin in a shallow crosshatch, spacing cuts about 1/4 inch (6 mm) apart; cut through the skin and fat but not into the meat. Season both sides with the salt and pepper. Leave the duck at room temperature while you finish the pancakes, but do not leave it out for more than 2 hours total. If the skin feels damp, pat it dry once more just before cooking.
Shape the wrappers. Divide the rested dough into 24 equal pieces and keep them covered so they do not dry out. Roll each piece into a ball, then flatten it into a small disk. Brush the top of 12 disks lightly with sesame oil, place the remaining disks on top, and press each pair together. Roll each double disk into a thin round about 6 to 7 inches (15 to 18 cm) across. Use a little flour to prevent sticking, but brush away any excess before cooking. Stacking the oiled disks lets you cook two wrappers together and separate them afterward.
Cook the pancakes. Heat a dry skillet or griddle over medium heat. Cook each double pancake for about 30 to 45 seconds on the first side and 20 to 30 seconds on the second, turning when small bubbles appear and pale golden spots form. Keep the heat moderate: a pan that is too hot browns the outside before the layers steam through. Transfer each cooked pair to a plate and cover with a clean towel. When cool enough to handle, gently peel the two thin pancakes apart. Stack and cover them so they stay pliable. This takes about 15 minutes for all 12 pairs.
Render and roast the duck. Place a heavy, oven-safe skillet over medium-low heat. Set the duck breasts in the cold or barely warm pan skin-side down; starting cool helps the fat render gradually. Cook skin-side down for 10 to 12 minutes, pouring off excess rendered fat carefully as it accumulates. Raise the heat slightly if the skin is not turning golden, but avoid scorching it. Turn the breasts and cook the flesh side for 2 minutes. Move the skillet to a preheated 400°F (200°C) oven and roast until a food thermometer inserted into the thickest part reads 165°F (74°C). The USDA FSIS safe minimum internal temperature for duck is 165°F (74°C); the time varies with the size and thickness of the breasts, so use the thermometer rather than color alone. Allow about 12 to 16 minutes in the oven, checking early.
Rest and slice. Transfer the duck to a clean plate and rest for 10 minutes. Keep the crisp skin facing up rather than covering it tightly, which traps steam. Slice the duck thinly across the grain, keeping some skin attached to each slice where possible. Arrange it on a serving plate with the cucumber, scallions, hoisin, and covered pancakes. To assemble, spread a small amount of hoisin on a pancake, add a few strips of duck and vegetables, fold or roll it, and eat while warm.

Tips

Keep the dough covered. Exposed dough dries quickly and can crack as you roll it. Work with a few pieces at a time and keep the rest under a towel. If a wrapper sticks, dust the work surface lightly rather than adding a lot of flour, which can make the cooked pancakes tough or powdery.
Use the right heat for the skin. Duck fat needs time to render. If the skin browns before enough fat has melted, lower the heat and continue patiently. Pour the fat into a heatproof container, not down the sink; once cooled, discard it in the trash or save it refrigerated for another cooking use.
Choose a practical sauce substitute. Hoisin is widely sold in the international aisle, but if you cannot find it, mix 3 tablespoons (45 g) plum sauce with 1 tablespoon (15 ml) soy sauce and 1 teaspoon (5 ml) toasted sesame oil. It will be fruitier and a little less savory than hoisin. Taste before adding it to the pancakes, since brands and substitutes vary in saltiness.
Make thin, flexible wrappers. Roll the paired disks evenly and do not cook them until deeply browned. If they become crisp, they will crack instead of folding around the filling. A clean towel over the finished stack helps retain warmth and moisture while you cook the rest.

Serving Suggestions

Serve the components family-style, with the duck in the center and small bowls of hoisin, cucumber, and scallions around it. That setup lets everyone spread sauce to taste and choose how much filling fits in each pancake. For four people, plan on about six wrappers per person, along with a vegetable side such as stir-fried greens, steamed broccoli, or a simple cucumber salad. The duck is rich, so crisp or lightly dressed vegetables make a useful contrast.

For a more traditional-feeling presentation, keep the cucumber and scallions cut into fine, even strips and slice the duck thinly just before serving. Offer a small spoon for the sauce rather than spreading it on every wrapper in advance; prefilled pancakes soften quickly. If serving a crowd, warm the pancakes in small covered stacks and replenish them as needed rather than leaving the entire batch exposed.

Variations

Use leftover roast duck. If you already have cooked duck, omit the raw duck and its seasoning. Warm sliced meat gently in a covered skillet with a spoonful of water, then briefly uncover it to crisp the skin if it is skin-on. Reheat leftovers to 165°F (74°C), and avoid prolonged frying, which can dry out the meat.

Make a vegetarian filling. Replace duck with seared firm tofu or roasted mushrooms, and add shredded carrot or extra cucumber for crunch. These fillings change the dish substantially but work well with the pancakes, scallions, and hoisin. Cook tofu or mushrooms until browned and hot throughout; keep the sauce separate so diners can adjust it.

Try a shortcut wrapper. Thin Chinese wheat pancakes are often sold frozen in Asian grocery stores. Thaw and warm them according to the package directions instead of making the dough. They may be slightly different in thickness and texture, but they save time and make the duck-and-garnish assembly easy.

Adjust the aromatics. Add a few thin strips of fresh ginger or a small handful of cilantro to the platter if you like. For heat, serve chili crisp or sliced fresh chili on the side rather than mixing it into the hoisin; keeping condiments separate makes the pancakes easy to tailor for different spice preferences.

Storage and Reheating

Store the duck, pancakes, and cut vegetables separately in airtight containers. Refrigerate cooked duck and pancakes within 2 hours of cooking; cooked duck keeps for 3 to 4 days in the refrigerator, while homemade pancakes are best within 2 days. Keep the cucumber and scallions refrigerated and use them within about 2 days for the best texture. Store hoisin according to its label, and do not leave assembled pancakes at room temperature for extended serving.

For reheating, warm duck in a covered skillet over low heat with a teaspoon or two of water, or heat it in the microwave in short intervals. Check that leftovers reach 165°F (74°C) throughout. To refresh the skin, finish the duck skin-side down in a skillet for a few minutes after it is hot, watching closely so it does not burn. Warm pancakes briefly in a covered skillet or steamer until flexible; avoid overheating, which dries them out. Assemble only what you plan to eat.

You can freeze cooked duck, well wrapped, for about 2 to 3 months for best quality; thaw it in the refrigerator before reheating. Pancakes can also be frozen with small pieces of parchment between them, then sealed in a freezer bag. Warm them from thawed, separating the layers gently. The fresh cucumber and scallions do not freeze well, so cut new garnishes when serving.

Frequently Asked Questions

Are these the same as traditional Peking duck?
This is a home-style version inspired by the familiar pairing of duck, thin pancakes, scallions, cucumber, and hoisin. Traditional Peking duck is typically prepared as a whole bird with a carefully dried, lacquered skin and specialized roasting methods. Duck breasts are a practical alternative, but they do not reproduce the whole bird’s texture or preparation exactly.

Can I make the pancakes ahead?
Yes. Cook and separate them, let them cool, then stack with parchment between every few pancakes and refrigerate in an airtight container for up to 2 days. Reheat them covered so they soften rather than crisp. The dough can also rest, covered, in the refrigerator for up to 24 hours; bring it closer to room temperature before rolling if it feels firm.

Why are my pancakes sticking together?
The paired disks need a thin, even film of sesame oil between them, and the cooked pancakes should be separated while still warm enough to handle. If the dough is undercooked, the layers may not release cleanly. Peel gently from the edge; if a pair resists, return it to the warm pan for a few seconds to loosen the layers.

Can I use boneless, skinless duck breast?
You can, but you will lose the crisp layer and much of the rendered duck fat that make this version satisfying. Sear the meat in a lightly oiled skillet and finish it in the oven as needed, checking the thickest part with a thermometer for 165°F (74°C). Since skinless breasts are leaner, avoid overcooking beyond the required safe temperature.

What if I do not have an oven-safe skillet?
Render and brown the duck in a regular skillet, then transfer it skin-side up to a small roasting pan or oven-safe baking dish to finish in the oven. Do not put a skillet with a plastic or otherwise non-oven-safe handle into the oven. The duck must still reach the USDA FSIS safe minimum of 165°F (74°C) in its thickest part.

Can I assemble the pancakes before serving?
It is better to let people assemble them at the table. Hoisin and cucumber release moisture into the wrappers, making them soggy if they sit filled for long. If you need to plate them ahead, fill only a few at a time shortly before serving and keep the remaining components separate and covered.

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).