Crispy Peking Duck with Pancakes and Chili Plum Sauce

Shredded Duck - Serve with plum sauce, onions & cucumber

Roast duck is very simple, once you know what it takes to get a nice crispy skin and moist flesh. No need to pour boiling water over it, score it or anything that laborious. However, I do thoroughly dry out the duck before cooking. So, plan to start this dish a couple of days in advance of when you want to serve it. I promise you, it will totally be worth it!


  • Difficulty: Medium
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Ingredients for roast duck:
1 or 2 whole ducks, skin on, without giblets (ducks don’t have much meat on them. I find one duck is enough for two).

Ingredients for Plum Sauce:
¼ Thai red chili
½ tsp Sichuan peppercorns
1 lb (6 or 7) plums, stones removed, roughly chopped
5 fl oz red wine vinegar
3 oz sugar
4 cloves of garlic, sliced
1 square inch of peeled fresh ginger
⅓ cup soy sauce
¼ tsp of salt

Other Ingredients:
1 packet of Mu-Shu or Peking duck specific pancakes – found in Asian stores (you can also use moist pliable flour tortillas)
1 large cucumber
4 salad/spring onions

The order of things:
First, make the plum sauce
Then, prepare and chill the duck
When the duck is roasting, prepare your onion and cucumber

Instructions for the plum sauce:
Add the plums to a heavy bottomed pan and cook for 10 minutes over medium-low heat.
Add the garlic, ginger, chili, vinegar, soy sauce and sugar and bring the mixture to the boil.
Reduce the heat until the mixture is simmering, cover with a lid and simmer for 5-6 minutes, or until the plums have softened.
Set the stewed plums aside to cool.
Blend the mixture to a purée in a food processor.
Strain the purée through a sieve into a bowl.
Season, to taste, with salt and freshly ground black pepper.
Pour into a bowl, ready to serve.

Instructions for the roast duck:
Trim off the excess fat from the cavity opening and rear flap.
Place it in a pan, render it gently, then store the clear fat in a jar for future use (best fat for fried and roast potatoes).
Wash out the duck and pat it thoroughly dry and sprinkle with salt.
Place the duck in a baking tray, covered, in the fridge and forget about it for 24 hours.
Take the duck of out of the fridge, pat dry again.
With the tip of sharp knife, prick the skin all over but don’t pierce the flesh. In the meantime,
Pre-heat your oven to 325°F.
Place your duck on a rack, inside a large solid roasting pan.
Roast for 3 ½ to 4 hours. It will depend on the size of your duck so keep an eye on it after 3 hours.
While the duck is roasting, prepare slice your cucumber and salad onions.
Every now and then, remove the duck from the pan, pour out the excess duck fat (saving it in a clean jar) and put back to roast.
When the duck is golden and the skin nice and crisp, remove from the oven, rest for 10 minutes.
Using two forks, shred the skin and the flesh from the duck.
Place on a large serving platter and serve with duck wraps, shredded salad onion, cucumber, and plum sauce.

Instructions for the cucumber and salad onions:
Slice them lengthwise into fine strips (about 3″ each).
Keep fresh in the fridge covered with moist kitchen paper until ready to serve.

Bringing it all together:
Pancake > 1 tsp of plum sauce > some shredded duck with crispy skin > salad onion & cucumber > roll up and enjoy!

© 2014-2015 Caroline’s Family Kitchen and


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