peking duck pancakes

peking duck pancakes | table twenty eight

I’ve been seeing duck pancakes a lot in the headlines recently, from foodie blogs to the menus of the city’s latest hip-trendy restaurants.

Wanting to see what all the fuss was about, I took a punt at making some myself and was happily rewarded with the outcome.

The richness of the duck and salty-sweet hoisin is perfectly balanced with fresh crispness from the raw vegetables – all enjoyed a handy edible pancake parcel.

peking duck pancakes | table twenty eight

I wanted to make my own roast duck from scratch, so looked to the expertise of my hero Mr Oliver to point me in the right direction.

Jamie recommends rubbing the cleaned duck with handfuls of salt, five-spice and grated ginger before placing it in a low oven for a couple of hours.

The salt draws the moisture from the skin and helps it crisp up wonderfully, while cooking it slowly ensures that the meat remains juicy and tender.

And don’t go throwing away all that rendered fat at the bottom of the pan when you’re finished!

It’s wonderful stuff for roasting vegies (especially potatoes) – simply strain the room temperature lipids to remove any solids and place in a sterilised jar in the fridge until needed.

roasted peking duck | table twenty eight

peking duck pancakes

from the november 2008 issue of australian gourmet traveller magazine


1 peking roast duck (see here for Jamie’s recipe or alternatively, purchase a pre-roasted duck)

green onion pancakes
220ml milk
1 egg
2 tsp light soy sauce
½ cup rice flour
2 spring onions, thinly sliced diagonally
peanut oil

fresh snowpea salad
12 snowpeas, finely sliced lengthwise
2 spring onions, thinly sliced diagonally
2 cups snowpea tendrils, trimmed
½ cup bean sprouts
1 cup loosely packed coriander leaves
1 long red chilli, seeds removed, thinly sliced lengthwise

hoisin dressing
½ cup hoisin sauce
2 tbsp fresh lemon juice
2 tsp freshly grated ginger
2 tsp sesame oil


To prepare the hoisin dressing, combine all ingredients and set aside.

For the pancakes, whisk the milk, egg and soy sauce together in a bowl.  Gradually add the flour, whisking until smooth.

Add the spring onions and stir through until combined.

Heat a small amount of peanut oil in a 15cm-diameter frypan over medium high heat.

Add a couple of tablespoons of pancake batter to the hot frypan and tip, swirling gently to evenly distribute.

Cook until air bubbles begin to form on the surface and flip, cooking the other side until golden and cooked through.

Repeat with the remaining batter and oil, wrapping the pancakes in a foil parcel as each one is finished.

peking duck pancakes | table twenty eight

To prepare the snowpea salad, fill a large bowl of cold water with half a dozen ice blocks.

Add the sliced snowpeas, sliced chillies, coriander and snowpea tendrils, submerging everything in the ice water.  This will ensure that all the vegetables are wonderfully crisp and crunchy.

Preheat your oven to 200°C.

Remove the meat and skin from the roast duck.  Shred the meat, place on an oven tray and place the best pieces of skin on top.

Warm the duck and foil-wrapped pancakes in the oven until the duck skin is crisp and hot.

Thinly slice the skin and combine with the shredded meat in a bowl. Set aside and keep warm. 

Drain the salad ingredients sitting in the ice water, turn onto a clean tea towel and gently pat dry with absorbent paper.

Place in a serving bowl and toss with the spring onions and bean sprouts.

Serve the warm pancakes with duck, snowpea salad and hoisin dressing.

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