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Peking Duck Pancakes

Chinese crispy duck is much easier to make than you might think. The hands-on preparation doesn’t take long and it cooks in less than an hour in a hot oven. Although duck meat is quite fatty, by removing the skin before cooking it, you can still enjoy one of your favourite Chinese take-outs on Steps 3 and 4.


  1. Preheat the oven to 200°C/gas mark 6.
  2. In a bowl, mix together the salt, peppercorns, five-spice powder and ginger. Lightly spray the duck legs all over with oil and then press them into the spice mixture until lightly coated all over.
  3. Place the duck on a baking tray lined with kitchen foil. Cook in the preheated oven for 45–50 minutes, or until the meat is thoroughly cooked, well browned and crispy on the outside. Using 2 forks, pull the duck meat off the bones and shred it.
  4. Meanwhile, warm the pancakes in some kitchen foil in a steamer set over a pan of simmering water for a few minutes (or use a microwave). Keep the pancakes warm in a bamboo steamer basket or cover them with a clean cloth. 
  5. Place the shredded duck on one serving plate and the cucumber and spring onions on another. Serve the hoisin sauce in a small ramekin. Assemble the pancakes by spreading each one with a little hoisin sauce, then sprinkling with cucumber and spring onions, and topping with the duck before folding over or rolling up.

Step it up...

To enjoy this on Step 5, serve with boiled or steamed rice (60g uncooked dry weight) drizzled with soy sauce. This will add 25g carbs per serving.

Tip: You can buy packs of ready-made pancakes in most big supermarkets, Chinese food stores and online.

Check out our recipe page for more delicious recipes for you to try!

For more information regarding the Steps please contact a Consultant.