Peking-Style Duck Pancakes
3 hr 23 min · 48 min active · makes 6 pieces · ~2.1 kg · Trivial
Peking-Style Duck Pancakes
Slow-roasted five-spice duck legs with crisp skin, shredded and wrapped in homemade Mandarin pancakes with cucumber, spring onion and hoisin. Serves 4.
TOTAL TIME
3 hr 23 min
ACTIVE TIME
48 min
QUANTITY
6 pieces · ~2.1 kg
DIFFICULTY
Trivial
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/14
Tools0/23
Ingredients0/14 gathered · 4 servings
1,200g
2tbsp
1tbsp
2tbsp
1tbsp
1tsp
1tsp
250g
180ml
3tsp
200g
6piece
4tbsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,200g | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 1tbsp | — | — | |
| 4 | | 2tbsp | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 250g | — | — | |
| 9 | | 180ml | — | — | |
| 10 | | 3tsp | — | — | |
| 11 | | 200g | — | — | |
| 12 | | 6piece | — | — | |
| 13 | | 4tbsp | — | — | |
| 14 | | 1tsp | — | — |
Tools25 items
Serveware1 item
Procedure51 steps
1 of 51
Lay the 4 duck legs, about 1.2 kg, skin side up in the roasting tin.
Duck legs · 1,200 g
⏱ 15s
ResultDuck legs2 of 51
Pat the skin completely dry with kitchen paper.
⏱ 1 min
ResultDried duck legs3 of 51
Prick the skin all over with a metal skewer, without piercing the meat, so the fat can run out.
⏱ 1 min
ResultPricked duck legs4 of 51
Put the honey in the small bowl.
Clear honey · 2 tbsp
⏱ 10s
ResultClear honey5 of 51
Add the soy sauce.
Light soy sauce · 1 tbsp⏱ 5s
ResultHoney and soy6 of 51
Add the vinegar.
Rice vinegar · 2 tbsp⏱ 5s
ResultHoney, soy and vinegar7 of 51
Add the five-spice.
Chinese five-spice powder · 1 tbsp⏱ 5s
ResultGlaze with five-spice8 of 51
Add the salt.
Salt · 1 tsp⏱ 5s
ResultSalted glaze9 of 51
Add the white pepper and stir.
Ground white pepper · 1 tsp
⏱ 15s
ResultFive-spice glaze10 of 51
Brush the glaze all over the duck, then wash your hands.
⏱ 1 min
ResultGlazed duck legs11 of 51
Put the tin in the fridge, uncovered.
⏱ 10s
ResultGlazed duck legs12 of 51
Chill for at least 1 hour, or overnight, so the skin dries.
⏱ 1 hr
ResultDried glazed duck13 of 51
Take the tin out of the fridge.
⏱ 10s
ResultDried glazed duck14 of 51
Turn the oven to 170 °C (150 °C fan).
⏱ 15 min
15 of 51
Using oven gloves, put the roasting tin in the oven.
⏱ 10s
ResultDried glazed duck16 of 51
Roast for 1¾ hours, until the fat has run and the meat is very tender.
⏱ 1 hr 45 min
ResultSlow-roasted duck17 of 51
Using oven gloves, take the roasting tin out.
⏱ 10s
ResultSlow-roasted duck18 of 51
Turn the oven up to 210 °C (190 °C fan).
⏱ 5 min
19 of 51
Using oven gloves, put the roasting tin in the oven.
⏱ 10s
ResultSlow-roasted duck20 of 51
Roast for 15 minutes more, until the skin is dark and crisp and the thickest part reads 74 °C on a thermometer.
⏱ 15 min
ResultCrisp roast duck legs21 of 51
Using oven gloves, take the roasting tin out.
⏱ 10s
ResultCrisp roast duck legs22 of 51
Leave to rest for at least 10 minutes.
⏱ 10 min
ResultRested duck legs23 of 51
While the duck roasts, put the flour in the large mixing bowl.
Plain flour · 250 g
⏱ 5s
ResultPlain flour24 of 51
Pour in the just-boiled water, stirring with the wooden spoon until it forms clumps.
Just-boiled water · 180 ml
⏱ 40s
ResultShaggy dough25 of 51
When cool enough to handle, knead for 5 minutes until smooth.
⏱ 5 min
ResultSmooth pancake dough26 of 51
Cover the bowl with cling film.
⏱ 10s
27 of 51
Leave to rest for at least 30 minutes.
⏱ 30 min
ResultRested pancake dough28 of 51
Uncover and cut the dough into 16 pieces with the knife, rolling each into a ball.
Into 16 equal portions
⏱ 2 min
Result16 dough balls30 of 51
Flatten each ball slightly, brush the tops of 8 with sesame oil and press a plain one on each.
Sesame oil · 2 tsp⏱ 1 min
ResultOiled dough pairs32 of 51
Roll each pair into a thin round about 15 cm across.
⏱ 5 min
ResultRolled pancake pairs33 of 51
Cook the pairs one at a time in the dry frying pan over a medium heat for about 1 minute a side, until puffed in places with a few pale brown spots.
⏱ 16 min
ResultCooked pancake pairs34 of 51
Stack them on the plate as they are done.
⏱ 30s
ResultCooked pancake pairs35 of 51
While still warm, peel each pair apart into 2 thin pancakes.
⏱ 2 min
ResultMandarin pancakesused in step 4936 of 51
Lay the cucumber on the board.
Cucumber · 200 g
⏱ 5s
ResultCucumber39 of 51
Lay the spring onions on the board.
Spring onions · 6 piece⏱ 5s
ResultSpring onions41 of 51
Cut them into 6 cm lengths and shred them finely lengthways.
⏱ 1 min
ResultShredded spring onions43 of 51
Put the hoisin in a third small bowl.
Hoisin sauce · 4 tbsp⏱ 10s
ResultHoisin sauce44 of 51
Add 1 teaspoon of sesame oil.
Sesame oil · 1 tsp⏱ 5s
ResultHoisin and sesame45 of 51
Add the warm water and stir until smooth.
Warm water · 1 tsp⏱ 15s
ResultHoisin dipping sauceused in step 5146 of 51
Pull the meat and crisp skin off the bones with the fork, discarding the bones.
⏱ 4 min
ResultShredded crispy duck47 of 51
Pile the duck in the middle of the serving platter, leaving the fat in the tin.
⏱ 30s
ResultShredded crispy duck48 of 51
Set the duck fat aside; once cool, pour it into a jar to keep for roasting, or throw it away.
⏱ 10s
49 of 51
Fold the pancakes into quarters and fan them along one side.
⏱ 30s
ResultDuck and pancakes50 of 51
Pile the cucumber and spring onion at the other side.
⏱ 20s
ResultDuck, pancakes and garnish51 of 51
Spoon the hoisin sauce into a pool beside them and serve, for everyone to fill and roll their own.
⏱ 15s
ResultPeking-Style Duck PancakesTotal Time3 hr 23 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,200 g | | Lay the 4 duck legs, about 1.2 kg, skin side up in the roasting tin.⏱ 15sResultDuck legs |
| 2 | — | | Pat the skin completely dry with kitchen paper.⏱ 1 minResultDried duck legs |
| 3 | — | | Prick the skin all over with a metal skewer, without piercing the meat, so the fat can run out.⏱ 1 minResultPricked duck legs |
| 4 | 2 tbsp | | Put the honey in the small bowl.⏱ 10sResultClear honey |
| 5 | 1 tbsp | | Add the soy sauce.⏱ 5sResultHoney and soy |
| 6 | 2 tbsp | | Add the vinegar.⏱ 5sResultHoney, soy and vinegar |
| 7 | 1 tbsp | | Add the five-spice.⏱ 5sResultGlaze with five-spice |
| 8 | 1 tsp | | Add the salt.⏱ 5sResultSalted glaze |
| 9 | 1 tsp | | Add the white pepper and stir.⏱ 15sResultFive-spice glaze |
| 10 | Five-spice glazestep 9 | | Brush the glaze all over the duck, then wash your hands.⏱ 1 minResultGlazed duck legs |
| 11 | — | | Put the tin in the fridge, uncovered.⏱ 10sResultGlazed duck legs |
| 12 | — | | Chill for at least 1 hour, or overnight, so the skin dries.⏱ 1 hrResultDried glazed duck |
| 13 | — | | Take the tin out of the fridge.⏱ 10sResultDried glazed duck |
| 14 | — | | Turn the oven to 170 °C (150 °C fan).⏱ 15 min |
| 15 | — | | Using oven gloves, put the roasting tin in the oven.⏱ 10sResultDried glazed duck |
| 16 | — | | Roast for 1¾ hours, until the fat has run and the meat is very tender.⏱ 1 hr 45 minResultSlow-roasted duck |
| 17 | — | | Using oven gloves, take the roasting tin out.⏱ 10sResultSlow-roasted duck |
| 18 | — | | Turn the oven up to 210 °C (190 °C fan).⏱ 5 min |
| 19 | — | | Using oven gloves, put the roasting tin in the oven.⏱ 10sResultSlow-roasted duck |
| 20 | — | | Roast for 15 minutes more, until the skin is dark and crisp and the thickest part reads 74 °C on a thermometer.⏱ 15 minResultCrisp roast duck legs |
| 21 | — | | Using oven gloves, take the roasting tin out.⏱ 10sResultCrisp roast duck legs |
| 22 | — | | Leave to rest for at least 10 minutes.⏱ 10 minResultRested duck legs |
| 23 | 250 g | | While the duck roasts, put the flour in the large mixing bowl.⏱ 5sResultPlain flour |
| 24 | 180 ml | | Pour in the just-boiled water, stirring with the wooden spoon until it forms clumps.⏱ 40sResultShaggy dough |
| 25 | — | | When cool enough to handle, knead for 5 minutes until smooth.⏱ 5 minResultSmooth pancake dough |
| 26 | — | | Cover the bowl with cling film.⏱ 10s |
| 27 | — | | Leave to rest for at least 30 minutes.⏱ 30 minResultRested pancake dough |
| 28 | — | | Uncover and cut the dough into 16 pieces with the knife, rolling each into a ball. → Into 16 equal portions⏱ 2 minResult16 dough balls |
| 29 | 16 dough ballsstep 28 | Put the balls on the tray.⏱ 20sResult16 dough balls | |
| 30 | 2 tsp | | Flatten each ball slightly, brush the tops of 8 with sesame oil and press a plain one on each.⏱ 1 minResultOiled dough pairs |
| 31 | Oiled dough pairsstep 30 | | Move the pairs to the counter.⏱ 20sResultOiled dough pairs |
| 32 | — | | Roll each pair into a thin round about 15 cm across.⏱ 5 minResultRolled pancake pairs |
| 33 | Rolled pancake pairsstep 32 | | Cook the pairs one at a time in the dry frying pan over a medium heat for about 1 minute a side, until puffed in places with a few pale brown spots.⏱ 16 minResultCooked pancake pairs |
| 34 | Cooked pancake pairsstep 33 | | Stack them on the plate as they are done.⏱ 30sResultCooked pancake pairs |
| 35 | — | | While still warm, peel each pair apart into 2 thin pancakes.⏱ 2 minResultMandarin pancakesused in step 49 |
| 36 | 200 g | | Lay the cucumber on the board.⏱ 5sResultCucumber |
| 37 | Cucumberstep 36 | | Cut it into thin batons about 6 cm long.⏱ 2 minResultCucumber batons |
| 38 | Cucumber batonsstep 37 | | Put them in a second small bowl.⏱ 5sResultCucumber batons |
| 39 | 6 piece | | Lay the spring onions on the board.⏱ 5sResultSpring onions |
| 40 | Spring onionsstep 39 | | Trim off the roots and ragged tops.⏱ 20sResultTrimmed spring onions |
| 41 | Trimmed spring onionsstep 40 | | Cut them into 6 cm lengths and shred them finely lengthways.⏱ 1 minResultShredded spring onions |
| 42 | Shredded spring onionsstep 41 | | Add them to the cucumber.⏱ 5sResultPancake garnishused in step 50 |
| 43 | 4 tbsp | | Put the hoisin in a third small bowl.⏱ 10sResultHoisin sauce |
| 44 | 1 tsp | | Add 1 teaspoon of sesame oil.⏱ 5sResultHoisin and sesame |
| 45 | 1 tsp | | Add the warm water and stir until smooth.⏱ 15sResultHoisin dipping sauceused in step 51 |
| 46 | — | | Pull the meat and crisp skin off the bones with the fork, discarding the bones.⏱ 4 minResultShredded crispy duck |
| 47 | Shredded crispy duckstep 46 | | Pile the duck in the middle of the serving platter, leaving the fat in the tin.⏱ 30sResultShredded crispy duck |
| 48 | Shredded crispy duckstep 47 | | Set the duck fat aside; once cool, pour it into a jar to keep for roasting, or throw it away.⏱ 10s |
| 49 | Mandarin pancakesstep 35 | Fold the pancakes into quarters and fan them along one side.⏱ 30sResultDuck and pancakes | |
| 50 | Pancake garnishstep 42 | Pile the cucumber and spring onion at the other side.⏱ 20sResultDuck, pancakes and garnish | |
| 51 | Hoisin dipping saucestep 45 | | Spoon the hoisin sauce into a pool beside them and serve, for everyone to fill and roll their own.⏱ 15sResultPeking-Style Duck Pancakes |
| Total Time | 3 hr 23 min | ||
Nutritionper serving
Estimated · pre-cooking · 87% ingredients covered
| Nutrient | Per serving |
|---|---|
| 959kcal | |
| 66g | |
| 50g | |
| 17g | |
| 60g | |
| 8g | |
| 3g | |
| 1,296mg |
Ingredients0/14
Tools0/23
Recipe
Peking-Style Duck Pancakes
Slow-roasted five-spice duck legs with crisp skin, shredded and wrapped in homemade Mandarin pancakes with cucumber, spring onion and hoisin. Serves 4.
What you’ll doYou will prick and glaze duck legs with honey, soy, vinegar and five-spice and chill them uncovered to dry the skin. Roast them low for 1¾ hours, then hot for 15 minutes until crisp and 74 °C. Meanwhile make a hot-water dough, roll pairs of dough rounds with sesame oil between them, dry-fry and peel them apart into thin pancakes. Shred the duck and serve it with the pancakes, cucumber, spring onion and hoisin sauce.
Serves4
Total3 hr 23 min
LevelMedium
Ingredients
- Duck legs1,200 g
- Clear honey2 tbsp
- Light soy sauce1 tbsp
- Rice vinegar2 tbsp
- Chinese five-spice powder1 tbsp
- Salt1 tsp
- Ground white pepper1 tsp
- Plain flour250 g
- Just-boiled water180 ml
- Sesame oil3 tsp
- Cucumber200 g
- Spring onions6 piece
- Hoisin sauce4 tbsp
- Warm water1 tsp
Tools
Metal skewersKitchen counterSpoonTongsRolling pinLarge serving platterFive glaze bowl (small bowl)Pancake garnish bowl (small bowl)Dipping sauce bowl (small bowl)Large mixing bowlOvenRoasting tinLarge frying panPastry brushChef's knifeCling filmSpatulaWooden spoonRefrigeratorTrayPlateForkKitchen paperOven gloveChopping board
Method
1
Lay the 4 duck legs, about 1.2 kg, skin side up in the roasting tin.
15sRoasting tinDuck legs · 1,200 g
2
Pat the skin completely dry with kitchen paper.
1 minRoasting tin, Kitchen paper
3
Prick the skin all over with a metal skewer, without piercing the meat, so the fat can run out.
1 minRoasting tin, Metal skewers
4
Put the honey in the small bowl.
10sFive glaze bowl (small bowl)Clear honey · 2 tbsp
5
Add the soy sauce.
5sFive glaze bowl (small bowl)Light soy sauce · 1 tbsp
6
Add the vinegar.
5sFive glaze bowl (small bowl)Rice vinegar · 2 tbsp
7
Add the five-spice.
5sFive glaze bowl (small bowl)Chinese five-spice powder · 1 tbsp
8
Add the salt.
5sFive glaze bowl (small bowl)Salt · 1 tsp
9
Add the white pepper and stir.
15sFive glaze bowl (small bowl), SpoonGround white pepper · 1 tsp
10
Brush the glaze all over the duck, then wash your hands.
1 minRoasting tin, Pastry brushFive-spice glaze · step 9
11
Put the tin in the fridge, uncovered.
10sRoasting tin, Refrigerator
12
Chill for at least 1 hour, or overnight, so the skin dries.
1 hrRoasting tin
13
Take the tin out of the fridge.
10sRoasting tin, Refrigerator
14
Turn the oven to 170 °C (150 °C fan).
170°C15 minOven
15
Using oven gloves, put the roasting tin in the oven.
10sRoasting tin, Oven, Oven glove
16
Roast for 1¾ hours, until the fat has run and the meat is very tender.
170°C1 hr 45 minRoasting tin
17
Using oven gloves, take the roasting tin out.
10sRoasting tin, Oven, Oven glove
18
Turn the oven up to 210 °C (190 °C fan).
210°C5 minOven
19
Using oven gloves, put the roasting tin in the oven.
10sRoasting tin, Oven, Oven glove
20
Roast for 15 minutes more, until the skin is dark and crisp and the thickest part reads 74 °C on a thermometer.
210°C15 minRoasting tin
21
Using oven gloves, take the roasting tin out.
10sRoasting tin, Oven, Oven glove
22
Leave to rest for at least 10 minutes.
10 minRoasting tin
23
While the duck roasts, put the flour in the large mixing bowl.
5sLarge mixing bowlPlain flour · 250 g
24
Pour in the just-boiled water, stirring with the wooden spoon until it forms clumps.
40sLarge mixing bowl, Wooden spoonJust-boiled water · 180 ml
25
When cool enough to handle, knead for 5 minutes until smooth.
5 minLarge mixing bowl
26
Cover the bowl with cling film.
10sLarge mixing bowl, Cling film
27
Leave to rest for at least 30 minutes.
30 minLarge mixing bowl
28
Uncover and cut the dough into 16 pieces with the knife, rolling each into a ball. → Into 16 equal portions
2 minLarge mixing bowl, Cling film, Chefs knife
29
Put the balls on the tray.
20sTray16 dough balls · step 28
30
Flatten each ball slightly, brush the tops of 8 with sesame oil and press a plain one on each.
1 minTray, Pastry brushSesame oil · 2 tsp
31
Move the pairs to the counter.
20sKitchen counterOiled dough pairs · step 30
32
Roll each pair into a thin round about 15 cm across.
5 minKitchen counter, Rolling pin
33
Cook the pairs one at a time in the dry frying pan over a medium heat for about 1 minute a side, until puffed in places with a few pale brown spots.
16 minLarge frying pan, SpatulaRolled pancake pairs · step 32
34
Stack them on the plate as they are done.
30sPlate, SpatulaCooked pancake pairs · step 33
35
While still warm, peel each pair apart into 2 thin pancakes.
Result · Mandarin pancakes · used in step 49
2 minPlate
36
Lay the cucumber on the board.
5sChopping boardCucumber · 200 g
37
Cut it into thin batons about 6 cm long.
2 minChopping board, Chefs knifeCucumber · step 36
38
Put them in a second small bowl.
5sPancake garnish bowl (small bowl)Cucumber batons · step 37
39
Lay the spring onions on the board.
5sChopping boardSpring onions · 6 piece
40
Trim off the roots and ragged tops.
20sChopping board, Chefs knifeSpring onions · step 39
41
Cut them into 6 cm lengths and shred them finely lengthways.
1 minChopping board, Chefs knifeTrimmed spring onions · step 40
42
Add them to the cucumber.
Result · Pancake garnish · used in step 50
5sPancake garnish bowl (small bowl)Shredded spring onions · step 41
43
Put the hoisin in a third small bowl.
10sDipping sauce bowl (small bowl)Hoisin sauce · 4 tbsp
44
Add 1 teaspoon of sesame oil.
5sDipping sauce bowl (small bowl)Sesame oil · 1 tsp
45
Add the warm water and stir until smooth.
Result · Hoisin dipping sauce · used in step 51
15sDipping sauce bowl (small bowl), SpoonWarm water · 1 tsp
46
Pull the meat and crisp skin off the bones with the fork, discarding the bones.
4 minRoasting tin, Fork
47
Pile the duck in the middle of the serving platter, leaving the fat in the tin.
30sLarge serving platter, TongsShredded crispy duck · step 46
48
Set the duck fat aside; once cool, pour it into a jar to keep for roasting, or throw it away.
10sRoasting tinShredded crispy duck · step 47
49
Fold the pancakes into quarters and fan them along one side.
30sLarge serving platterMandarin pancakes · step 35
50
Pile the cucumber and spring onion at the other side.
20sLarge serving platterPancake garnish · step 42
51
Spoon the hoisin sauce into a pool beside them and serve, for everyone to fill and roll their own.
Result · Peking-Style Duck Pancakes
15sLarge serving platter, SpoonHoisin dipping sauce · step 45
Printed 6 October 2026