Patty Saveurs

Easy Peking duck and pancakes recipe, duck breast cooked Peking style and served with pancakes, a quick, easy and delicious Chinese starter or light meal!

Peking duck and pancakes is one of my most favorite starters to order in restaurants, usually only bits of crispy skin are served to fill pancakes with shredded green onion and cucumber.

For this recipe, I coated the breasts skin with a spicy marinade and roasted them until cooked to our liking which is almost well done, then I thinly sliced the meat and served with some hoisin sauce, shredded cucumber and green onion and duck pancakes, it was delicious to the max and we found it similar to restaurant menus.

Peking duck and pancakes is easiest and quick to make, no technical difficulties, and it is a starter that will impress your guests.

As for the pancakes, they are store bought, I found them in the frozen section of my Asian supermarket, they are called Peking duck pancakes. They’re different from dumpling wrappers in texture as they don’t dry out as quickly, they’re also larger. I just let them thaw in my fridge overnight, I bet if you take them out of your freezer in the morning, you could use them after about 3 hours. The instructions mention that the pancakes should be steamed, I didn’t do it and they were smooth and easy to roll.

Hoisin sauce is a thick and fragrant sauce used in Chinese cuisine as a glaze for meat or as dipping sauce. Hoisin sauce is sweet and salty, it is usually made with soybeans, fennel, red chili peppers, and garlic. I like a dash of hoisin sauce with any roasted meat instead of ketchup.

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

Enjoy!