Classic Peking Duck Pancakes

Classic Peking Duck Pancakes

Celebrate Chinese New Year with our crispy Peking duck and pancakes. One of the the most popular duck dishes in Chinese cuisine!

Serves 4


2 tbsp honey
3 tsp Chinese five-spice powder
Lewis of Sunningdale Whole Surrey Duck (defrosted overnight)
Half chunk of fresh ginger
Salt to taste
10 plums, halved and stoned
100ml agave syrup
4 tbsp soy sauce
2 Packets of pre-made pancakes
1 cucumber, cut into thin strips.
Large bunch of spring onions, shredded


Step 1 

Preheat the oven to 180C/160C fan/gas 4. Mix the honey with 2 tsp of 5 spice and a good dash of salt plus some grated ginger, then brush all over the duck. 

Step 2

Place the duck in a roasting tray and put it in the oven, checking on it every so often and spooning away any excess fat. This will make the skin go crispy. Usually, after a couple of hours it will be perfect – the leg meat should pull off the bone and the skin will be crisp. 

Step 3

While the duck is cooking, put add the chopped plums, agave syrup, soy sauce and 1tsp of Chinese 5 spice in a saucepan and simmer gently over a medium heat for around 15 mins or until the plums are nice and soft and the sauce is thick. Then blend until smooth.

Step 4 - Once the duck has cooked, allow it to cool for a little bit, then use two forks to shred all the meat off the carcass.

To serve, take a pancake, place some shredded duck inside it, add some spring onion and cucumber then drizzle with the plum sauce. Roll it up and eat!


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