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Peking Duck Pancakes
Crispy-skinned roasted duck, carved and served with hoisin sauce, cucumber batons and spring onion in thin pancakes.
Ingredients
Instructions
Mix honey, soy, five spice and wine. Brush all over duck.
Hang or air-dry duck in fridge uncovered 24 hours.
Roast at 200°C for 1 hour until skin is lacquered and crispy.
Rest 15 minutes. Carve skin and meat separately.
Warm pancakes in a steamer.
Serve duck with pancakes, hoisin, cucumber and spring onion.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
