Peking duck crepes are thin, tender pancakes wrapped around crisp-skinned duck, hoisin sauce, scallions, and cucumber. Inspired by the classic Beijing-style pairing, this home version uses duck breasts and easy-to-make wheat crepes for a satisfying meal without the equipment needed to roast a whole duck.
Ingredients
- 2 boneless, skin-on duck breasts, about 1 lb 4 oz (570 g) total
- 1 tsp (5 ml) kosher salt
- ½ tsp (1 g) five-spice powder
- 1 cup (125 g) all-purpose flour
- 1 large egg (about 50 g without shell)
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) water
- 1 tbsp (15 ml) neutral oil, plus a little for the pan
- ½ cup (120 ml) hoisin sauce
- 4 scallions (about 60 g), cut into thin strips
- 1 small cucumber (about 200 g), cut into thin matchsticks
Instructions
- Prepare the duck. Pat the duck breasts dry. With a sharp knife, score the skin in a crosshatch pattern, taking care not to cut into the meat. Mix the salt and five-spice powder and season both sides. Leave the duck uncovered at room temperature for 15 minutes while you make the batter; do not leave it out longer than 2 hours.
- Mix the crepe batter. Whisk the flour and egg in a medium bowl. Gradually whisk in the milk and water until smooth, then whisk in 1 tablespoon of oil. The batter should be thin and pourable. Set it aside while the duck cooks; a few small lumps are fine.
- Render and cook the duck. Place the breasts skin-side down in a cold, dry skillet. Set over medium-low heat and cook for 12–16 minutes, pouring off excess rendered fat as needed, until the skin is deeply golden and crisp. Turn the breasts and cook for 5–8 minutes more, depending on thickness. Check the thickest part with a food thermometer: USDA FSIS safe minimum temperature for duck is 165°F (74°C). Transfer to a clean plate and rest for 5 minutes. If the skin softens, briefly return the breasts skin-side down to the skillet after resting, then slice thinly.
- Cook the crepes. While the duck rests, heat a lightly oiled 8- or 9-inch (20- or 23-cm) nonstick skillet over medium heat. Pour in about ¼ cup (60 ml) batter and immediately tilt the skillet to spread it into a thin round. Cook for 45–60 seconds, until the surface looks set and the edges lift; flip and cook for about 20 seconds. Transfer to a plate and cover loosely with a clean towel. Repeat with the remaining batter, lightly oiling the skillet as needed. You should get about 8 crepes.
- Assemble and serve. Slice the rested duck across the grain. Spread each crepe with a thin layer of hoisin, then add duck, scallion, and cucumber. Fold or roll the crepes around the filling and serve warm.
Tips
- Starting the duck in a cold skillet helps the fat render gradually, which is the key to crisp skin. Keep the heat moderate; high heat can brown the skin before enough fat has melted.
- For tender crepes, avoid making them thick. If the batter does not flow easily when you tilt the pan, whisk in water 1 tablespoon (15 ml) at a time.
- Hoisin is a thick, sweet-savory Chinese sauce commonly used with Peking duck. If it is unavailable, use a mixture of ¼ cup (60 ml) plum sauce and 1 tablespoon (15 ml) soy sauce; it will be fruitier and less rich.
- Duck fat can be strained and refrigerated for another cooking use. Cool it promptly, keep it covered, and do not leave cooked duck or other perishables at room temperature for more than 2 hours.
Serving Suggestions
Serve the filled crepes as a hands-on main dish, with extra hoisin, scallion, and cucumber at the table so everyone can assemble their own. Steamed jasmine rice, stir-fried greens, or a simple cabbage salad make useful sides. For a more traditional presentation, arrange the sliced duck and garnishes separately and let each person spread sauce and roll a crepe.
Variations
For a closer match to the thin wheat pancakes often served with Peking duck, replace the crepes with store-bought Mandarin pancakes if available; warm them according to the package directions. They are usually smaller and more pliable. You can also use thinly sliced roast duck, but reheat it until steaming hot and check that reheated leftovers reach 165°F (74°C). For a meat-free option, fill the crepes with crisp-edged pan-fried tofu and the same hoisin, cucumber, and scallions; the flavor will differ from the classic duck pairing.
Storage and Reheating
For best texture, store duck, crepes, and fresh garnishes separately. Refrigerate the cooked duck and crepes within 2 hours in airtight containers; they keep for 3–4 days in the refrigerator. Keep cut cucumber and scallions refrigerated and use within about 2 days for the best crunch. Freeze cooked duck for up to 2–3 months; thaw it in the refrigerator before reheating. Refrigerated crepes can also be frozen with parchment between them for up to 2 months.
Reheat duck in a covered skillet over low heat with a teaspoon of water, or in a 300°F (150°C) oven until hot throughout; leftovers should reach 165°F (74°C). To crisp the skin, uncover the skillet and briefly cook skin-side down. Warm crepes in a dry skillet for 15–20 seconds per side or microwave them under a barely damp paper towel in short bursts. Assemble just before serving so the crepes do not become soggy.
Frequently Asked Questions
Can I make the crepe batter ahead?
Yes. Cover and refrigerate it for up to 24 hours. Whisk it again before cooking; if it has thickened, add water 1 tablespoon (15 ml) at a time until it pours easily.
Why is my duck skin not crisp?
It may need more time over moderate heat to render the fat, or the skillet may have been too hot at the start. Pat the skin dry before cooking, begin in a cold pan, and pour off excess fat as it collects.
Can I use duck legs instead of breasts?
Not as a direct swap in this quick recipe. Duck legs need longer, slower cooking to become tender. Use cooked, shredded duck leg meat instead, reheating it to 165°F (74°C) if it is leftover.
What can I use instead of hoisin sauce?
Plum sauce mixed with soy sauce is a practical substitute, though it is fruitier and less savory. Thin the mixture with a little water if it is too thick to spread.
How do I keep crepes warm while cooking the rest?
Stack them on a plate and cover loosely with a clean towel. They stay warm and flexible while you finish the batch; avoid sealing them tightly while hot, which can trap condensation.
Can I assemble the crepes in advance?
It is better to keep the components separate and assemble shortly before serving. Hoisin and cucumber release moisture against the crepes, making them soft if they sit for long.
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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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