Peking Duck With Hoisin Sauce

Peking duck is a classic Chinese dish that has captured the hearts and taste buds of food lovers worldwide. Known for its crispy skin, tender meat, and delightful combination of flavors and textures, this dish is often enjoyed in the form of pancake wraps. In this comprehensive guide, we’ll walk you through the process of making authentic Peking duck pancakes at home, complete with homemade hoisin sauce and all the traditional accompaniments.

While the process may seem intimidating at first, with the right ingredients, techniques, and a little patience, you can create restaurant-quality Peking duck pancakes in your own kitchen. We’ll cover everything from marinating the duck for optimal flavor and texture to creating soft and pliable pancakes that perfectly complement the crispy duck skin.

Ingredients

For the duck:

• 4 duck breasts (6-7 oz each), skin on
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp five spice powder
• 1 tsp salt
• 1/2 tsp white pepper

For the pancakes:

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1 tbsp sesame oil

For the hoisin sauce:

• 1/4 cup light soy sauce
• 2 tbsp natural peanut butter
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, grated
• 1 tsp five spice powder

For serving:

• 1 cucumber, julienned
• 4 scallions, julienned

Instructions

1. Mix the Shaoxing wine, soy sauce, five spice, salt and white pepper. Marinate the duck breasts in this mixture for at least 2 hours, or overnight for best results. Place uncovered in the fridge to dry out the skin, which is key for crispiness.
2. For the pancakes, mix the flour and boiling water in a bowl until a dough forms. Knead for 5-8 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes. This resting time allows the gluten to relax, making the pancakes more soft and pliable.
3. Divide the dough into 18 pieces. Roll each piece into a 4-inch circle, brush with sesame oil, then top with another circle. Roll the paired circles together into 7-inch discs.
4. Heat a skillet over medium heat. Cook the pancakes for 30-45 seconds per side until lightly golden. Carefully separate the two pancakes while hot. Cover the cooked pancakes with a towel to keep warm and soft.
5. To make the hoisin sauce, whisk all the ingredients together until smooth. Taste and adjust seasoning as needed. Homemade hoisin has a fresher taste than store-bought.
6. Preheat the oven to 475°F (250°C). Place the duck breasts skin-side down in a cold cast iron skillet, then turn the heat to medium-low. Cook for 8-10 minutes without moving until the fat is rendered and the skin is golden brown and crispy.
7. Flip the duck, then transfer to the oven. Roast for 5-8 minutes until the internal temperature reaches 135°F (57°C) for medium. Let rest for 10 minutes before slicing thinly.
8. To serve, let each person assemble their own pancakes. Spread a pancake with hoisin sauce, add a few slices of duck, then top with cucumber and scallion. Roll up tightly and enjoy!

Tips

• Drying out the duck skin uncovered in the fridge is crucial for crispiness. Try to do this overnight if possible.
• Resting the pancake dough allows the gluten to relax, giving you soft, workable pancakes that won’t break when rolled.
• Cooking the duck breasts slowly skin-side down renders out the fat and creates a crispy skin. A cold pan helps release the skin without tearing.
• Homemade hoisin sauce tastes more vibrant than store-bought and can be customized to your liking.