🇨🇳 Chinese · 🏙️ Beijing

🦆 Peking Duck with Mandarin Pancakes

4 servings · 90 min

Ingredients

• • boneless duck breasts, skin on 4 (about 6-7 oz each)
• • salt 1/4 tsp
• • light soy sauce 1 tsp
• • Shaoxing wine 1 tsp
• • Chinese five spice powder 1/8 tsp
• • neutral oil 1 tbsp
• • all-purpose flour 1 1/2 cups
• • salt (for pancakes) 1/8 tsp
• • boiling water 2/3 cup
• • oil (for pancakes) 1 tsp
• • cucumber, julienned 1
• • scallions, julienned 2
• • hoisin sauce 3 tbsp

Method

1. 1 Mix the salt, soy sauce, Shaoxing wine and five spice; massage into the duck breasts. Leave skin-side up, uncovered, in the fridge overnight (or at least 30 minutes) so the skin dries out.
2. 2 For the pancakes, stir the flour and salt with the boiling water until a dough forms; knead 8 minutes until smooth and rest, covered, 1 hour.
3. 3 Roll the dough into a log, cut into 12 pieces and flatten into 2-inch discs. Brush 6 discs with oil, stack a second disc on each, and roll each pair into a thin 7-inch circle.
4. 4 Cook each pancake in a dry pan over medium-low heat 30-45 seconds per side until air pockets form, then peel the two layers apart. Stack under a towel and re-steam to serve.
5. 5 Heat 1 tbsp oil in an oven-proof pan over medium-high. Sear the duck skin-side down 6-8 minutes until deeply golden; drain the fat and flip.
6. 6 Slide the pan under a low broiler for 3 minutes, then rest the duck 10-15 minutes and slice thinly.
7. 7 Serve the sliced duck with warm pancakes, cucumber, scallion and hoisin, letting everyone roll their own.