Crispy Roasted Duck Wraps — Peking Duck Pancakes
The imperial dish of Beijing, slow-roasted duck with lacquered mahogany skin served with thin steamed pancakes, cucumber batons, spring onion, and hoisin sauce.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Score duck skin in 1cm crosshatch through fat only. Mix maltose, Shaoxing wine, soy sauce, five-spice, vinegar, and salt. Brush glaze over duck, rest uncovered on wire rack in fridge minimum 2 hours or overnight. Cut cucumber into 6cm batons, cut spring onion into 6cm strips.
Roast 1
Remove duck from fridge 20 minutes before cooking. Preheat oven to 200°C. Place duck skin-side up on a roasting pan, roast 15 minutes until skin blisters and begins to colour.
Roast 2
Lower oven to 170°C, brush duck with glaze once, roast 20–25 minutes more until skin is deep mahogany and crisp. Internal temperature should reach 60–65°C for medium-rare.
Rest
Transfer duck to a warm plate, rest uncovered 10 minutes. While duck rests, warm pancakes in a steamer or damp paper towel in microwave 30–40 seconds until pliable and soft.
Slice
Slice duck thinly, keeping skin and meat together in each slice.
Plate
Spread 1 tbsp hoisin on each warm pancake. Layer duck slices, cucumber batons, and spring onion strips on hoisin. Fold pancake in half and serve immediately while warm.
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