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Meat, East Asian

Peking style duck with pancakes

Peking style duck with pancakes features duck legs glazed with honey and soy sauce, then shredded and rolled into pancakes with cucumber, scallions and hoisin sauce. It serves 4, takes 1 hour 40 minutes, has a moderate difficulty, and costs about €4.40 per person. The key to success is drying the skin thoroughly before glazing, which makes it turn properly crisp in the oven.

I say we go full Chinese restaurant tonight, with crispy skinned duck to roll up in soft pancakes.

Peking style duck with pancakes
Total time
1 h 40
Difficulty
Medium
Cost per person
€4.40
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Under a glossy honey and soy glaze, the duck skin turns crackly crisp while the meat stays tender enough to pull apart with a fork. Five spice adds that warm, faintly licorice edge that gives this dish its character, without ever overpowering the duck itself.

This is a Sunday project or a slower weeknight dinner, since everyone builds their own pancake at the table. Kids love rolling their own wraps, and adults get that Chinese restaurant feeling without leaving the kitchen.

The ingredients

4 people

Butcher

  • Duck legs 4

Pantry

  • Honeyoften in the pantry 3 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Five spice powderoften in the pantry 1 tsp
  • Hoisin sauce 4 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Cucumber 1
  • Scallions 6

Dairy

  • Thin plain pancakes 8

Allergens Soy, Gluten, Eggs, Lactose

The step by step recipe

  1. Prick the skin of the duck legs with a fork, pour boiling water over them, then pat them completely dry.

    The hot water shock tightens the skin, it will crisp up just like proper Peking duck.

  2. Mix the honey, soy sauce, five spice and salt, then brush the mixture over the duck legs. 15 min

    If you have time, let them rest in the fridge, the glaze sticks better to dry skin.

  3. Roast at 180°C on a rack set over a baking dish, basting with the glaze twice during cooking. 1 h 10

    The rack lets air circulate around the legs, so the underside crisps up too.

  4. Cut the cucumber into sticks and the scallions into strips, then warm the pancakes for 30 seconds in the microwave under a damp towel.

    Under a damp towel, the pancakes stay soft and won't crack when you roll them.

  5. Shred the duck and serve it with the pancakes, hoisin sauce, cucumber and scallions, everyone fills and rolls their own.

    Spread the hoisin sauce on the pancake first, then the duck, then the vegetables so everything holds together.

Our tips to get it right

  • Pat the skin completely dry after the boiling water step, any leftover moisture keeps the glaze from sticking and crisping properly.
  • Brush on the remaining glaze only near the end of cooking, too early and the honey will burn before the skin fully crisps.
  • Save a splash of the pan juices, they loosen up the shredded duck if it dries out a bit while cooling.

The variations

  • Swap the duck legs for chicken thighs, the glaze works just as well and the cooking time shortens.
  • For a vegetarian version, glaze thick portobello mushroom slices or firm tofu with the same honey and soy mixture.
  • For a quick kid friendly meal, roll the filled pancakes into wraps ahead of time, ready to eat without any table assembly.

What to serve it with

  • Plain steamed rice
  • Crunchy cabbage slaw
  • Green or jasmine tea

Storage

The shredded duck keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, reheat gently in a skillet or oven with a little of the reserved juices. Warm the pancakes separately, 20 seconds in the microwave under a damp towel is enough.

Questions about this dish

Can I make the duck ahead of time?

Yes, you can roast and glaze the legs a day ahead, then reheat them in the oven before shredding. A few minutes under the broiler brings the skin back to crisp.

What can I use instead of hoisin sauce?

A mix of soy sauce, honey and a splash of rice vinegar gets you close in flavor. It isn't identical, but it still balances well with the duck.

Is this dish good for kids?

Yes, the shredded duck is tender and everyone can customize their own pancake. You can cut back on the five spice for a milder flavor.

Why pour boiling water over the skin before cooking?

That hot water shock tightens the skin and renders off some surface fat. It's what lets the skin crisp up properly once glazed and roasted.

How long does it take to make a Peking style duck with pancakes?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Peking style duck with pancakes?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Peking style duck with pancakes cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, eggs, lactose. Always check the labels of the products you buy.

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