Appetizer: China – 北京烤鸭小卷 ▶ Beijing Kaoya Xiao Juan (Crispy Roast Duck Pancakes)

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 1 hr 30 min

Additional 4 hrs

Total 7 hrs

Ingredients

Whole duck, 4.5–5.5 lb (2–2.5 kg) or 1 pre-roasted Peking duck
1 tbsp kosher salt
1 tsp Chinese five-spice powder
2 tbsp Shaoxing wine (or dry sherry)
4 cups water (950 ml)
3 tbsp maltose or honey (for glaze; if using maltose, dissolve in warm water)
2 tbsp light soy sauce (for glaze)
1 tsp sesame oil (for glaze)
2 tbsp vegetable oil (for roasting rack or to rub before roasting)
For the pancakes (makes ~12–14):
2 cups (250 g) all-purpose flour
3 / 4 cup (180 ml) boiling water
1–2 tbsp cold water if needed
1 tbsp toasted sesame oil (for brushing/pulling layers)
Condiments & garnishes:
6–8 tbsp hoisin sauce (or sweet bean sauce)
1 large cucumber, julienned into thin matchsticks
4–6 scallions (spring onions), julienned on the bias
Sugar or rice vinegar to taste for a quick dipping sauce

Instructions

Overview: This recipe shows a home oven method to get crisp skin and tender meat, plus a shortcut using store-bought roast duck. Plan ahead: duck skin benefits from drying (4 hours–overnight). Total active time: ~1.5–2 hours (plus drying & roasting time). Serves 4–6.
Prep the duck: Remove giblets, pat the duck thoroughly dry inside and out. Trim excess fat around cavity. Prick the skin lightly all over the fattier areas with a skewer or fork—don’t pierce the meat—this helps fat render during roasting.
Season the cavity: Rub the inside of the cavity with Shaoxing wine and a light pinch of salt. Add a few slices of ginger and a halved scallion into the cavity if you like extra aroma (optional).
Tighten and dry the skin: Rub 1 tbsp salt and 1 tsp Chinese five-spice evenly over the skin (sparing the cavity). For best results, hang the duck in the fridge uncovered for at least 4 hours or overnight to dry the skin. If you can’t hang it, place on a rack in the fridge uncovered with a fan directed at it for a few hours.
Blanch the skin (traditional step to tighten skin): Bring 4 cups water to a boil. Carefully pour the boiling water evenly over the entire duck (or hold duck above pot and ladle). This tightens the skin and helps crisping. Pat dry thoroughly and let cool.
Make the glaze: In a small bowl combine 3 tbsp maltose (or honey) dissolved in 2 tbsp warm water, 2 tbsp light soy sauce and 1 tsp sesame oil. Stir to a smooth glaze.
Glue on the glaze: Brush the glaze evenly over the duck skin. If you have time, let sit 15–30 minutes and brush one more thin coat. The glaze helps brown and crisp the skin.
Roasting — oven method (if using raw duck): Preheat oven to 230°C (450°F). Place the duck breast-side up on a rack set in a roasting pan (use a drip tray underneath). Roast at 230°C (450°F) for 15–20 minutes to jump-start browning and crisping.
Lower heat and continue: Reduce oven temperature to 180°C (350°F) and roast for another 40–60 minutes, depending on duck size, until the skin is deep golden and an instant-read thermometer in the thickest part of the thigh reads at least 74°C (165°F). If the skin is browning too quickly, tent loosely with foil. Periodically spoon off excess fat from the pan if it accumulates.
Crisp finish: For extra crispness, increase oven to 230°C (450°F) for the last 10 minutes or set to broil for 2–4 minutes—watch constantly to avoid burning.
Rest the duck: Remove duck from oven and let rest 10–15 minutes before slicing. Resting lets juices redistribute and makes slicing easier.
Shortcut (using pre-roasted Peking duck): If using a store-bought roast duck, separate skin and meat if available, or re-crisp whole bird: preheat oven to 220°C (425°F) and roast whole or skin-side-up on a rack for 8–12 minutes until skin crisps. Let rest 5–10 minutes before slicing.
Debone & slice: Carve thin slices of skin and meat. Traditional presentation separates crispy skin and meat thinly sliced or shredded; for pancakes, slice thin strips roughly 2–3 mm thick. Keep juices for a light drizzle if desired.
Make the pancakes (Chinese steamed/pan pancakes):
  1) Dough: In a bowl put 2 cups flour. Pour 3/4 cup boiling water over the flour while stirring with chopstick or fork until shaggy. When cool enough, knead into a smooth dough for about 4–5 minutes. If dough is dry, add 1–2 tbsp cold water. Cover with plastic and rest 30 minutes.
  2) Forming layered pancakes (gives pliable, slightly layered pancakes): Divide dough into 12–14 equal pieces. Roll each piece into a ball. On lightly floured surface, roll one ball into a thin circle about 12–14 cm (5–6 in). Brush a thin layer of sesame oil over surface, then roll the circle into a tight log. Coil the log into a spiral, flatten with palm, then roll out again into a thin 12–14 cm circle. Repeat for remaining dough.
  3) Cook pancakes: Heat a dry nonstick skillet over medium-high heat. Cook each pancake 30–45 seconds per side until pale golden with a few brown spots (no oil required). Stack cooked pancakes and keep wrapped in a clean towel or in a covered container to stay soft and pliable.
Prepare garnishes & sauce: Julienne cucumber and scallions. Warm hoisin sauce slightly (microwave 10–15 seconds) so it spreads easily. Optional quick dipping sauce: mix 2 tbsp hoisin with 1 tsp rice vinegar and a pinch of sugar.
Assemble: Place a warm pancake on a plate. Spread 1 tsp hoisin (or to taste) in center. Add 2–3 slices of duck (skin and meat), a few cucumber sticks and scallion strips. Fold or roll and eat immediately.
Serving suggestions: Serve plates of duck, pancakes and garnishes family-style so guests assemble. Offer small bowls of extra hoisin and a side of plum sauce if desired.
Storage & reheating: Leftover pancakes keep wrapped in refrigerator 2–3 days (reheat gently in skillet or steam to soften). Store duck meat separate from skin if possible: reheat meat in covered oven at 160°C (325°F) until warm; re-crisp skin under broiler 1–3 minutes while watching carefully.
Notes & tips: Use maltose if you want a more authentic lacquered crust, honey works well as substitute. Air-drying the skin is the most important step for crispness. If short on time, use a pre-roasted duck and focus on reheating/crisping skin and making fresh pancakes and garnishes.