Peking Duck Pancakes 

These are quite simple to make if you buy pre-made pancakes from the Asian supermarket. I love it there! There are many different flavours and spices to explore in that place.

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Peking Duck Pancakes 

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: serves 4 as an appetizer (~12 pancakes)


INGREDIENTS

For the Asian Rub

  • 1 tsp. kosher salt

  • 1 tsp. star anise (around 2 pods)

  • 1 tsp. white peppercorns

  • 1 tsp. ground ginger

  • 1 tsp. allspice

  • ¼ tsp. crushed red pepper flakes

For the Duck Pancakes

  • 2 duck breasts

  • 4 green onions, thinly sliced

  • ½ an English cucumber, thinly sliced

  • ¼ cup hoisin sauce

  • 2 packs of pre-made pancakes (~12 total) *see notes

*These were labeled as Peking duck wrappers at T&T (the Asian supermarket I went to)


DIRECTIONS

Preheat oven to 400F.

Crush all ingredients “for the Asian Rub” with a pestle & mortar or in a spice grinder.

Rub the skin side of the duck breasts all over with the Asian Rub. Place the duck breasts skin side down in a cold fry pan. Turn the heat to medium and cook for 6 minutes, draining the fat as you go. Flip and sear for 1 minute. Place the duck breasts skin side up, sitting on a rack placed in a roasting tin or on a baking sheet (the baking sheet needs lips otherwise the fat will spill everywhere). Cook in the middle of the oven for 10 minutes. The duck should be firm to the touch when done. A trick to know whether or not it's done is to touch your chin with your index finger. The duck breasts should have the same amount of give if you touch them with your index finger as well (aka they should feel similar to your chin in terms of firmness).

Let the duck rest in warm place for 10 minutes before slicing. While the duck is resting, it’s time to warm up your pancakes. You can do this by microwaving them in batches for 30 seconds covered with damp paper towel. I prefer to steam them in my steamer basket (you can also buy these for cheap at the Asian supermarket). Fill a fry pan with an inch of water, place the steamer basket on top, line with parchment paper, place the wrappers inside, cover and steam until warm.

To serve, take a warm pancake, spread hoisin in the centre, top with green onion, cucumber, sliced duck and roll up!

AppetizersJillian Rae Cooksduck, Quick + Easy, Chinese, Dairy-free, AsianComment