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Crispy Duck Pancakes with Homemade Hoisin Plum Sauce

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This elegant yet comforting recipe features ultra-crispy roasted duck, pillowy homemade Chinese pancakes, and a sweet-tangy hoisin plum sauce. Perfect for dinner parties or cozy nights in, it’s a crowd-pleaser that brings restaurant flavors to your home kitchen.

Ingredients

Scale
  • 1 whole duck (about 4 lbs), thawed if frozen
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon five-spice powder
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 4 ripe plums, pitted and chopped (about 1 cup)
  • 1/2 cup hoisin sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup water
  • 2 cups all-purpose flour
  • 3/4 cup boiling water (plus more as needed)
  • 1 tablespoon sesame oil
  • Extra flour (for dusting)
  • 6 scallions, julienned
  • 1 cucumber, thinly sliced into matchsticks
  • Fresh cilantro leaves (optional)

Instructions

  1. Pat the duck dry with paper towels, inside and out. Prick the skin all over with a fork. Rub with salt, pepper, and five-spice powder.
  2. Place the duck on a wire rack set over a tray. Refrigerate, uncovered, for at least 2 hours (overnight is better) to air-dry.
  3. Preheat oven to 425°F. Mix honey, soy sauce, and rice vinegar; brush half over the duck. Roast for 15 minutes, then lower oven to 350°F and roast for 1 hour, brushing with remaining glaze halfway through. Duck should be golden and skin crisp. Let rest 15 minutes before carving.
  4. While duck roasts, combine plums, hoisin sauce, brown sugar, soy sauce, rice vinegar, ginger, garlic, and water in a saucepan. Simmer over medium heat for 10-15 minutes until plums are soft and sauce thickens. Mash or blend until smooth. Taste and adjust seasoning.
  5. Add flour to a mixing bowl. Pour in boiling water, stirring until shaggy. Add sesame oil. Knead for 3-5 minutes until smooth; cover and let rest 30 minutes.
  6. Divide dough into 16 balls. Roll each into a thin circle (about 5 inches diameter). Heat a nonstick skillet over medium-high; cook each pancake dry for 30-45 seconds per side until golden spots appear. Stack pancakes under a towel to keep warm.
  7. Carve duck breast and legs into thin slices.
  8. To assemble: Lay out a pancake, top with duck slices, a spoonful of hoisin plum sauce, scallions, cucumber, and cilantro. Roll up and enjoy.

Notes

Air-drying the duck is crucial for crispy skin. Pancakes can be made gluten-free with a flour blend. Sauce improves after a day in the fridge. For extra crispy skin, increase oven temp for last 10 minutes. Pancakes freeze well; duck and sauce can be made ahead. Substitute peaches or apricots for plums in summer.

Nutrition

Keywords: crispy duck, Chinese pancakes, hoisin plum sauce, homemade, dinner party, Asian, comfort food, easy, elegant, gluten-free option

Find it online: https://blingbite.com/crispy-duck-pancakes-recipe-best-homemade-hoisin-plum-sauce-dinner/