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Peking Duck Pancake

Ingredients

Five-spiced Duck Breasts: 2 duck breasts (skin on), 1 tbsp ginger juice, 2 tsp salt, 1 tsp five spice powder

 

Pancakes “Chun Bing”: 200g plain flour, 100g hot water (or purchase ready made ones)

 

Toppings: cucumber (julienned), spring onions, chilli (optional), hoisin sauce

 

TIP: Don’t toss out the rendered duck fat—it’s liquid gold! Perfect for your next-level char kway teow or other stir-fries.


Cooking Method

Recipe in video. 

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