Chinese pancakes for duck

Chinese pancakes for duck

Serve up your very own pancakes for crispy duck and your guests will be mighty impressed

Difficulty and servings

Moderately easy

Makes 16

Preparation and cooking times

Total time

Ready in 30 minutes plus 30 minutes resting

Method

  1. Put the flour and sugar into a large bowl with 190ml boiling water and stir to a soft, sticky dough. If the mixture is very stiff add a splash of cold water. Bring the dough together and knead it until it's very smooth, adding more flour if you need to. Rest for 30 minutes.
  2. Roll it into a sausage and divide it into 16 pieces. Roll each piece into a little ball. Taking 2 balls at a time, flatten both, brush the top of 1 with sesame oil and sandwich them together with the oil in the middle. Roll out into a 8-10cm pancake (there will be 2 layers). Heat a non-stick frying pan, cook the pancakes on each side for 1 minute, they should puff up and just start to colour. Peel apart the 2 halves to give 2 thin pancakes. Keep the pancakes wrapped in a clean tea towel so they stay soft and warm.
Try

Rolling pancakes

Traditionally you roll two flattened balls of dough together, but getting round pancakes from this method takes trial and error. To make neater circles you can roll the dough out to a couple of mm thick and stamp out circles with a cutter, brush these with sesame oil and sandwich together before rerolling. Do make sure that the dough is really smooth and that you roll it very thin. I also find that it's easier to pull them apart when they're almost too hot to handle.

Per serving

62 kcalories, protein 1.5g, carbohydrate 12.8g, fat 1 g, saturated fat 0.1g, fibre 0.5g, salt 0 g

Recipe from olive magazine, September 2009.

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Latest comments and suggestions

  • Binder photo rianna 13

    18 November 2009

    rianna 13 commented on this recipe

    its really easy

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  • Binder photo maza

    21 April 2010

    maza rated this recipe

    4 stars

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  • Binder photo Sophie

    25 September 2010

    Sophie rated and commented on this recipe

    5 stars

    This worked brilliantly. But the measurement of 8-10 cm is wrong it should be inches! And tasted perfect

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  • Binder photo DEMELZA RICHARDS

    15 October 2010

    DEMELZA RICHARDS rated and commented on this recipe

    5 stars

    worked really well and easy to do!

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  • Binder photo Jeanne

    17 January 2011

    Jeanne rated and commented on this recipe

    5 stars

    The first time was a bit of a disaster using the two balls rolled together rolling method, but the second time I used cutters and they worked perfectly. We live in France and can't get crispy duck in our region, so this recipe has helped us recreate the dish at home - amazing!

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  • Binder photo Donna D

    29 January 2011

    Donna D rated and commented on this recipe

    5 stars

    I also live in France, & used these with the tins of confit de canard we have here. This recipe is brilliant - the only change is that I dip both balls in the sesame oil before sandwiching together. However you do need a helper (with asbestos fingers) to prise the pancakes apart as soon as they are out of the pan, while you get on with dry frying the next two. Also, more authentic sauce for the duck pancakes is to add same quantity of plum sauce to the hoisin sauce. Even better than a chinese restaurant, & don't worry about the shape of your pancakes - they are authentic!

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  • Binder photo barbichef

    03 February 2011

    barbichef commented on this recipe

    You forgot to say how much water? Please give a quantity.

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  • Binder photo Jeanne

    10 February 2011

    Jeanne commented on this recipe

    @ DonnaD. We use the tins of duck confit as well - so much easier and the texture is bang on! My sister tracked down some duck confit in the UK (Waitrose, I think) as she finds it easier than roasting a whole duck/duck legs.

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  • Binder photo is it worth waiting for?

    03 April 2011

    is it worth waiting for? commented on this recipe

    aromatic crispy duck pancakes, so tasty; look at how i did it http://isitworthwaitingfor.blogspot.com/2011/04/aromatic-crispy-duck-pancakes.html

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  • Binder photo CaerlanKitch

    20 June 2011

    CaerlanKitch rated and commented on this recipe

    5 stars

    Fantastic reipe and it saved me a 30 mile round trip to the local chinese supermarket. Rare pan fried duck with all the trimmings

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  • Binder photo Silven71

    12 September 2011

    Silven71 rated and commented on this recipe

    5 stars

    Spooky, I live in France too, and it is the best way to get this dish here, made it for the first time tonight and was astonished how well it worked. So easy and totaly delicious. Thank you.

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  • Binder photo Ruby

    03 May 2012

    Ruby rated and commented on this recipe

    5 stars

    These are great and incredibly easy to make. Just make sure you roll them out extra thin. I didn't have any sesame oil so used vegetable oil. Will be making again

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  • Binder photo FrumpyFroggy

    30 July 2012

    FrumpyFroggy commented on this recipe

    Haha, I live in France too! I always sprinkle the confit duck with some 5 spice. yum yum

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  • Binder photo Wewacky

    11 September 2012

    Wewacky rated and commented on this recipe

    5 stars

    Once I read the instructions several times I finally understood about rolling 2 together (I first tried side by side on the board with little success). This was suddenly very easy and I was mastering very thin pancakes just like you buy. The disaster came in the pan and turned out that the pancakes were crispier than the duck! However, I won't be put off and next time will try steaming them in my steamer. I think this may be more authentic and less crispy. This recipe will also be good for dim sum. Thank you.

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  • Binder photo Mrs Horse

    16 December 2012

    Mrs Horse rated and commented on this recipe

    5 stars

    works every time!

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  • Binder photo pauljoewilliams

    06 March 2013

    pauljoewilliams commented on this recipe

    I DON'T live in France...

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  • Binder photo pauline

    10 April 2013

    pauline commented on this recipe

    I used Dove plain flour as my granddaughter is gluten free. I found they were quite crispy if I cooked them long enough to go a bit brown, and I couldn't separate them even when they were boiling hot! Cooking seemed to seal the edges together. Also, when I did manage to pick them apart the inside was soft and soggy and looked undercooked. Is the flour the problem? Any advice?

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Difficulty and servings

Moderately easy

Makes 16

Preparation and cooking times

Total time

Ready in 30 minutes plus 30 minutes resting

Ingredients

  • 250g plain flour
  • 2 tsp caster sugar
  • sesame oil
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Per serving

62 kcalories, protein 1.5g, carbohydrate 12.8g, fat 1 g, saturated fat 0.1g, fibre 0.5g, salt 0 g

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