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Crispy Peking Duck with Pancakes and Hoi Sin

I, like so many others, love this dish, the only problem is its so expensive from chinese restaurants and take aways and the supermarket versions I have tried are terrible. Most Chinese take aways buy theirs from the Asian stores which is ok but nothing as nice as making your own. If you don’t want to roast your own duck and live close to one then pop in and check the freezer for a full boneless pre roasted duck for about €9.

Try this and I guarantee you will be delighted with the end result. The duck is bursting with flavour, really crispy yet the flesh is succulent. It is also 1/4 the price of take away versions.

It is very easy to make, just follow my roast duck recipe if roasting your own which I highly recommend.



Allergens : Contains Gluten

Honey Roast Duck – 1/2 for 2 people starter or 1 whole for main course

Hoi Sin Sauce – 1 tsp per pancake

Pancake rolls – 2 pkts per 1/2 duck

Cucumber – 1/4 per 1/2 duck

Spring Onion – 2 per 1/2 duck




You will need – 1 Roasting tin, 1 plate, 1 teaspoon, 1 chopping knife or 2 forks, plate, 1 chopping board for veggies (green) and one for cooked meat (yellow)


Pre-heat your oven to 190c GM5


You can either cut a whole cooked duck in half and remove the duck from the meat using 2 forks when it is cooked or


You can remove the bones from the duck once cut in half. Do this by twisting the leg bone then gently removing it from the flesh, followed by the wing then the inside leg bone.


Once all these have been removed you need to get rid of the rest which are under the breast. Gently work your fingers between the bone and the meat then little by little remove the meat. It isn’t difficult to do and doesn’t matter if you don’t get it right the first few times as you will be chopping the meat up once out of the oven.


Plate this on the roasting tin then onto the middle shelf of the pre heated oven for 20 – 25 minutes.


Cut the spring onion and cucumber into rough matchstick sizes piece, lay these on the plate you plan to serve the dish on.


Add the Hoi Sin Sauce to a bowl or dish, you won’t need a huge amount so store the rest for another day, it keeps well.


When the duck is nice and crispy remove it from the oven and allow it to rest for a few minutes. be careful it will be extremely hot.


Chop the flesh up if you removed the bones earlier or if not pull it apart using two forks.


Place this on the plate with the veg and sauce


Heat the pancakes in the packet for 10-15 seconds, remove from the pack the place on the plate and serve.


To eat, simply add a small teaspoon of sauce to a pancake and rub it all over, then a few pieces of onion and cucumber then a tablespoon of shredded duck.


Roll it up into a cylinder shape then eat.

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