How To Make Easy Peking Duck Pancakes...my go-to Chinese duck recipe | #AtHome | Marion's Kitchen

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork can be more affordable.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers a similar sweetness with fewer additives.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives provide a similar flavor profile.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber without significant cost increase.

Make a well in low protein flour and add boiling water and vegetable oil.

Mix until it starts to come together, then knead on a floured surface until smooth.

Cover the dough and let it sit for about 20 minutes.

Prepare the duck breasts by mixing sugar, salt, and Chinese five spice.

Sprinkle the spice mix generously on the duck breasts and place them on a tray.

Refrigerate the duck uncovered to dry out the skin.

Use a wireless thermometer to monitor the duck's cooking temperature.

Prepare a glaze by microwaving maltose for 30 seconds, then mixing it with shaoxing wine and red vinegar.

Heat the glaze until bubbling, then reduce heat and simmer for about 5 minutes until slightly thickened.

Divide the rested dough into 16 portions and roll each into a ball.

Pat one ball flat, brush with sesame oil, and place another ball on top before rolling out.

Stack the pancakes with baking paper in between and steam or pan-fry them for 2-3 minutes each side.

Pat the duck skin dry with paper towel and place skin-side down in a cold frying pan.

Turn on the heat to render the duck fat slowly and crisp the skin without burning.

Monitor the cooking with the wireless thermometer app.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens