Peking duck in a wok

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Peking duck in a wok
  • 1 (1kg) chinese barbecued duck
  • 24 (240g) peking duck pancakes
  • 4 green onions, cut into thin strips
  • 2/3 cup (160ml) hoisin sauce
  • 2 cup (160g) bean sprouts
  • 2 (260g) lebanese cucumbers, halved lengthways, seeded, cut into thin strips


Peking duck in a wok
  • 1
    Remove meat and skin from duck, discard bones. Chop meat and skin coarsely.
  • 2
    Meanwhile, heat pancakes by folding each into quarters, place in steamer set over large pan of simmering water and steam until warm and pliable.
  • 3
    Heat wok and stir-fry duck and onion until onion just softens. Add half the sauce and stir-fry until hot.
  • 4
    Remove from heat and stir in sprouts. Serve duck mixture with pancakes, cucumber and remaining sauce.


Barbecued duck and peking duck pancakes can be bought at Asian food shops.

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