Cheat's peking duck pancakes

This Chinese classic is fresh and delicious. And it's easier to make than you think.

  • 10 mins preparation
  • 15 mins cooking
  • Makes 16
  • Print


Cheat's peking duck
  • 1 lebanese cucumber
  • 6 green onions (green shallots)
  • 2 cup (320g) shredded barbecued duck meat
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) rice flour
  • 1 egg
  • 1/2 cup (125ml) milk
  • 3/4 cup (185ml) water
  • 1 tablespoon peanut oil
  • 2/3 cup (160g) hoisin sauce


Cheat's peking duck
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced).
  • 2
    Halve cucumbers lengthways; remove seeds. Slice the cucumber and green onions into thin, 8cm-long strips.
  • 3
    Place duck in a baking dish, cover with foil; heat in a moderate oven for about 10 minutes or until duck is hot.
  • 4
    Meanwhile, sift the flours into a bowl; whisk in the combined egg, milk, water and oil until smooth. Transfer mixture to a jug.
  • 5
    To make pancakes, add 1 tablespoon of batter, in batches, to a dry, non-stick frying pan; cook over a medium heat until browned lightly on both sides. Wrap pancakes in foil as they are cooked to keep warm and prevent drying out. Or, to steam pancakes, line a bamboo steamer with baking paper. Place steamer in a wok of boiling water. Steam pancakes, covered, in batches, for about 2 minutes or until soft.
  • 6
    Spread each pancake with 2 teaspoons of hoisin sauce; top with the cucumber, onion and duck. Roll up to enclose filling.


Not suitable to freeze. Not suitable to microwave.

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