Peking Duck Pancakes: A Complete Recipe for Homemade Wrappers

Peking duck pancakes are a Beijing-style way to serve thin, soft wrappers with duck, hoisin sauce, cucumber, and scallions. This home-friendly version pairs homemade, pan-cooked pancakes with crisp-skinned roasted duck breast, so you can make the rolls without the equipment needed for a whole restaurant-style roast duck. The fillings and accompaniments vary, but the sweet-savory sauce and fresh, crunchy vegetables are a classic combination.

Ingredients

2 cups (250 g) all-purpose flour, plus a little extra for rolling
¾ cup (180 ml) boiling water
2 tablespoons (30 ml) cool water
½ teaspoon (3 g) fine salt
2 tablespoons (30 ml) toasted sesame oil, for brushing between the dough rounds
2 boneless, skin-on duck breasts, about 1 pound (450 g) total
¾ teaspoon (4 g) fine salt, for the duck
¼ teaspoon (0.5 g) ground black pepper
½ teaspoon (1 g) Chinese five-spice powder, optional
1 medium cucumber, about 7 ounces (200 g)
4 scallions, about 2 ounces (60 g)
⅓ cup (80 ml) hoisin sauce, plus more at the table if desired
1 teaspoon (5 ml) neutral oil, only if needed to lightly coat the skillet

Instructions

Make the dough. Put the flour and ½ teaspoon salt in a heatproof bowl. Pour in the boiling water gradually while stirring with chopsticks or a sturdy spoon. When the flour looks shaggy, add the cool water and stir until the mixture comes together. It may look rough at first; avoid adding extra water unless dry flour remains after mixing.
Knead and rest. Once the dough is cool enough to handle, knead it on a lightly floured surface for about 5 minutes, until smooth and elastic. Cover the dough with an overturned bowl or plastic wrap and let it rest for 30 minutes. This rest relaxes the gluten, making the dough easier to roll thin without springing back.
Prepare the duck while the dough rests. Pat the duck breasts dry. Use a sharp knife to score the skin in a shallow crosshatch pattern, cutting through the skin and fat but not into the meat. Season both sides with the duck salt and pepper; add the five-spice powder if using. Keep the duck refrigerated until you are ready to cook it, and wash your hands and any surfaces that touched raw poultry.
Cut the pancake dough. Divide the rested dough into 24 equal pieces and roll each piece into a ball. Keep the pieces covered as you work so their surfaces do not dry out. On a lightly floured surface, flatten each ball into a small round. Brush the top of 12 rounds with a very thin film of sesame oil, then place the remaining rounds on top to make 12 pairs.
Roll the paired rounds. Roll each pair into a circle about 6 inches (15 cm) across, turning it occasionally so it stays round. Use only enough flour to prevent sticking; too much can make the pancakes dry. The two thin rounds should stay stacked, with the sesame oil between them. Set each finished pair aside under a clean towel.
Render and roast the duck. Heat a large oven-safe skillet over medium-low heat. Put the duck breasts in skin-side down; a cold or barely warm pan helps the fat render gradually. Cook for 8 to 10 minutes, spooning off excess fat as it accumulates, until the skin is golden and much of the fat has rendered. Transfer the skillet to an oven preheated to 425°F (220°C), with the duck skin-side up. Roast for about 10 to 15 minutes, depending on thickness. Check the thickest part of each breast with a food thermometer; USDA FSIS safe minimum temperature for duck is 165°F (74°C). If a breast has not reached that temperature, return it to the oven and check again after a few minutes.
Rest and slice the duck. Transfer the cooked duck to a clean cutting board and rest it for 5 minutes. Keep raw-poultry utensils and plates separate from the cooked duck. Slice the meat thinly across the grain, keeping some pieces of crisp skin with each slice. The USDA temperature guidance takes priority over color or the appearance of the juices.
Cook the pancakes. While the duck rests, heat a clean nonstick or well-seasoned skillet over medium heat. It should be dry; add just a trace of neutral oil only if the pan tends to stick. Cook each paired dough round for about 30 to 45 seconds per side, until small pale-golden spots appear and the rounds look cooked but remain flexible. Stack the pairs under a clean towel as they come off the pan. Work in batches and lower the heat if the spots turn dark before the centers cook.
Separate the wrappers. While each pair is still warm, gently peel the two pancakes apart starting at the edge. If they resist, return the pair to the skillet for a few seconds to warm it through, then try again. Stack the separated pancakes and cover them so they stay pliable while you finish the batch.
Prepare the vegetables and serve. Cut the cucumber into thin matchsticks. Trim the scallions and slice them lengthwise into narrow strips, or cut them into short, thin pieces. Arrange the warm pancakes, duck, cucumber, scallions, and hoisin sauce on a platter. Let everyone assemble their own rolls.

Tips

Keep the dough covered. Uncovered dough develops a dry skin that can crack when rolled and make the wrappers uneven. Keep the small dough balls and rolled pairs under a towel while you work. If the towel is very dry and your kitchen is warm, use a lightly damp towel, not one that drips water onto the dough.

Roll evenly and use a light touch with flour. A thick center and thin edges cook unevenly, while excess flour can make the pancakes tough or dusty. Turn the paired rounds as you roll and brush away any loose flour before they go into the skillet. The oil between each pair should be a thin coat rather than a puddle, which helps the pancakes separate cleanly.

Let the duck skin render before turning up the heat. Starting skin-side down in a cooler skillet gives the fat time to melt and helps the skin brown without scorching. If the pan fills with fat, carefully spoon some into a heatproof container; do not pour hot fat down the sink. Save it only if you have a safe use for it and can chill it promptly.

Choose practical substitutes thoughtfully. If you cannot find hoisin sauce, use a mixture of 3 tablespoons (45 ml) plum sauce and 1 tablespoon (15 ml) soy sauce; it will be fruitier and less rounded than hoisin. If duck is unavailable, boneless chicken thighs can be used, but cook poultry to 165°F (74°C) and expect a milder flavor and less rendered fat. Ready-made Mandarin-style pancakes are also convenient; warm them according to their package directions.

Serving Suggestions

Serve the pancakes warm, with the sliced duck and vegetables arranged separately so the wrappers do not become soggy. For a simple roll, spread a small spoonful of hoisin down the center of a pancake, add two or three duck slices, then a few cucumber matchsticks and scallion strips. Fold the bottom edge over the filling, fold in the sides, and roll gently. Avoid overfilling: a modest amount of each component makes the wrapper easier to fold and keeps the flavors balanced.

For a fuller meal, pair the rolls with steamed rice, a clear vegetable soup, or a plate of quickly stir-fried greens. A small dish of extra hoisin lets guests adjust the sweetness, and additional cucumber or scallions provide freshness alongside the rich duck. If serving a group, keep the pancakes covered and replenish the platter in batches rather than leaving all the wrappers exposed to air.

Variations

Use a different protein. Thinly sliced roasted pork or cooked chicken can stand in for duck. With pork, use a whole cut and cook it to 145°F (63°C) followed by a 3-minute rest; ground pork needs to reach 160°F (71°C). The rolls will not have duck’s distinctive flavor, but the sauce and crisp vegetables still make a satisfying filling.

Change the crunch. Add a small amount of shredded carrot or thinly sliced bell pepper with the cucumber. These are not required for the familiar duck-and-scallion combination, but they add color and a crisp bite. Keep the pieces narrow so the wrappers are still easy to fold.

Make the sauce less sweet or more savory. Stir a little soy sauce into hoisin for a saltier, looser sauce, or serve the hoisin separately and use less per roll. Since brands and homemade versions vary in saltiness and sweetness, taste before adding more. Avoid thinning the sauce too much, or it may run out of the pancake.

Use store-bought wrappers. Packaged Mandarin pancakes are a useful shortcut when time is limited. Homemade wrappers tend to be softer and have a fresh wheat flavor, while packaged ones vary in thickness and texture. Follow the package instructions for warming, then keep the warmed stack covered until serving.

Storage and Reheating

Store cooked duck, pancakes, and cut vegetables separately in shallow, covered containers. Refrigerate them within 2 hours of cooking or serving. Cooked duck keeps for 3 to 4 days in the refrigerator; the USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. Reheat only the amount you plan to eat, since repeated warming can dry out the duck.

Warm the duck in a covered skillet over low heat with a teaspoon or two of water, or in the microwave in short intervals, until it reaches 165°F (74°C). Reheat the pancakes separately in a dry skillet for a few seconds per side or briefly in the microwave under a lightly damp paper towel. They are best within 2 days when refrigerated, though they may be stored for up to 3 days if well wrapped. Keep cut cucumber and scallions covered and use them within 2 days for the best texture.

For longer storage, freeze the cooked duck in a tightly sealed container for up to 2 months for best quality. Thaw it in the refrigerator before reheating to 165°F (74°C). Pancakes can also be frozen with parchment between them so they separate more easily; thaw in the refrigerator or warm gently from frozen. Do not leave cooked duck or filled pancakes at room temperature for more than 2 hours, and discard anything that has been held longer.

Frequently Asked Questions

Are Peking duck pancakes the same as spring roll wrappers? No. These pancakes are soft, cooked wheat-flour wrappers, usually served warm and folded around duck and vegetables. Spring roll wrappers are typically thinner and are used to make rolls that may be fried or served fresh. Their textures and cooking methods are different, so they are not a direct substitute here.

Can I make the pancake dough ahead? Yes. Wrap the dough tightly and refrigerate it for up to 24 hours. Let it sit at room temperature for about 20 to 30 minutes before dividing and rolling, so it is easier to handle. You can also cook the pancakes a day ahead and refrigerate them in a sealed bag with parchment between layers; warm them covered before serving.

Why are my pancakes sticking together? They may have been brushed with too little sesame oil, rolled too thickly, or left to cool completely before separating. Brush a very thin, even layer between the paired rounds, cook them until set but still flexible, and peel them apart while warm. If they have cooled, warm the pair briefly in the skillet first.

Can I cook duck breast to a lower temperature for a pink center? This recipe follows USDA FSIS guidance and instructs you to cook duck to a safe minimum internal temperature of 165°F (74°C), measured in the thickest part with a food thermometer. Do not rely on color alone to judge doneness. The time needed varies with the thickness of the breasts and the accuracy of the oven.

What can I use instead of hoisin sauce? Plum sauce mixed with a little soy sauce is a practical substitute, though it tastes fruitier and usually less complex. You can also use a small amount of another thick, savory-sweet Asian-style sauce you enjoy. Taste it first and add sparingly, because saltiness and sweetness differ between products.

How many pancakes should I serve per person? This recipe makes 12 pancakes, or about 3 per person for four people. That is a reasonable serving when the duck and vegetables are served as part of a meal. If guests are especially hungry or the rolls are the main dish without substantial sides, make an extra batch of wrappers or add more cucumber and duck.

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).