Crispy Skinned Peking Duck Pancakes

I’ve wanted to start the savoury baking section of my blog for a while now, but unlike with sweet baking, my savoury baking is almost never planned (and consequently not photographed). Finally, after months & months of struggling to decide which recipe to put up as my first in the section, I decided on one of my all-time favourites: peking duck pancakes.

If I’m honest, they are a bit time-consuming to make, and duck breasts certainly aren’t cheap, but considering how much you can pay for these babies in a restaurant, it’s certainly worth your while having a go at home, and they’re absolutely delicious!

The recipe I have written here is enough for a main meal for 4, but feel free to halve it if it’s just for an entrée, or double it to make it serve more.

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Ingredients (makes approximately 40 small pancakes)
For the pancakes:
4 ½ cups plain flour
1½ -2 cups boiling water
Sesame oil

For the duck:
4 duck breasts
Salt

To serve:
1 large cucumber, cut into batons
The green tops of 2-3 spring onions, julienned
Coriander/cilantro
Hoisin sauce (aka the greatest thing ever)

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Method
To make the pancakes, place the flour in a large bowl and stir in the boiling water. Knead until the dough is smooth.

Place the dough into a clean bowl, cover with a clean,damp cloth and allow to stand for at least 30mins.

Knead again for about 5mins, then divide into approximately 40 balls.

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Dip one side of a ball into a little sesame oil. Press the oiled ball together with another (unoiled) dough ball, oiled side towards the centre, and roll out to form a 15cm circle. Repeat with the remaining dough balls.

Fry the pancakes in a lightly oiled pan over a low heat, turn and lightly cook the other side. Both sides should be only very little browned (sort of like a mini tortilla).

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Carefully peel the pancakes apart (careful not to burn yourself!) and keep warm until ready to serve.

Preheat oven to 200°C and 2 frypans to a medium-high heat. Prepare the duck by scoring the skin with a sharp knife and lightly salting it.

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I know I said 4… and this is 6. But I had 2 left over for another time

Place 2 breasts in each pan, skin-side down and cook for 3-4 minutes or until the skin is golden. Turn and cook for a further minute.

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Transfer the duck breasts onto a lightly oiled baking tray and cook in the preheated oven for a further 8-10 minutes.

While the duck is cooking, prepare your vegetables.

Once the duck is cooked, rest it for 5 minutes and then slice.

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To assemble the pancakes, put approximately a teaspoon of hoisin sauce onto the middle of the pancake, top with 2 slices of duck, some cucumber, spring onion & coriander and roll. Enjoy!

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Pancake recipe adapted from ‘The World’s Finest Food’ by Ann Creber, Elisabeth King & Phil Wymant

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