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Kosher Crispy Duck Pancakes With Hoisin Sauce

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Meat (Fleishig)

Crispy duck pancakes are a Chinese restaurant favorite: five-spice duck breast with crackling skin, sliced and wrapped in thin pancakes with cucumber, scallions and a homemade hoisin-style sauce of soy sauce, honey, rice vinegar, sesame oil and five-spice.

Crisp Skin, Tender Meat

Score the skin, rub it with salt and five-spice, and start the duck skin-side down in a cold pan so the fat renders slowly and the skin turns crisp. Flip briefly, rest, then slice thinly. Simmer the sauce with a little cornstarch until glossy.

Kosher Notes

This is a meat (fleishig) recipe. Many store-bought hoisin sauces aren’t kosher or contain shellfish-based ingredients, which is why this one is homemade. Check that the Chinese pancakes or tortillas are pareve. Kosher duck is salted during koshering, so go easy on salt.

Make-Ahead

The duck can be cooked up to 2 hours ahead and served at room temperature. The sauce keeps for a week.

Kosher Crispy Duck Pancakes With Hoisin Sauce
Restaurant-quality duck pancakes you can make at home, complete with homemade kosher hoisin sauce and perfectly crispy duck skin.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Duck
  • 2 lbs duck breast skin on, scored in crosshatch pattern
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1 tsp Chinese five-spice powder
For the Kosher Hoisin Sauce
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp Chinese five-spice powder
  • 2 cloves garlic minced
  • 1 tsp cornstarch
  • 2 tbsp water
For Assembly
  • 12 pieces Chinese pancakes store-bought or homemade
  • 1 medium cucumber julienned
  • 4 whole scallions cut into 2-inch strips
  • 6 small radishes thinly sliced (optional)

What I use for this recipe

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Method
 

Prepare the Duck
  1. Score the duck skin in a crosshatch pattern about 1/4 inch deep, being careful not to cut into the meat. Season both sides with salt, pepper, and five-spice powder.
  2. Place duck breasts skin-side down in a cold, heavy-bottomed pan. Turn heat to medium and cook for 15 minutes without moving them, allowing the fat to render slowly.
  3. Flip the duck breasts and cook for another 8-10 minutes for medium-rare, or until internal temperature reaches 135°F. Remove from pan and let rest for 5 minutes before slicing.
Make the Hoisin Sauce
  1. While duck cooks, whisk together soy sauce, honey, rice vinegar, sesame oil, five-spice powder, and minced garlic in a small bowl.
  2. Mix cornstarch and water in a separate small bowl until smooth, then whisk into the sauce mixture.
  3. Pour sauce into a small saucepan and simmer over low heat for 3-4 minutes, stirring constantly, until thickened. Set aside to cool slightly.
Assemble and Serve
  1. Steam the pancakes according to package directions, or wrap in damp paper towels and microwave for 30 seconds.
  2. Slice the rested duck breast thinly against the grain, keeping some pieces of crispy skin attached.
  3. Arrange duck slices, hoisin sauce, cucumber, scallions, and radishes on separate plates. Let guests assemble their own pancakes by spreading hoisin sauce on each pancake, adding duck and vegetables, then rolling up.

Notes

Duck can be cooked up to 2 hours ahead and served at room temperature. The hoisin sauce keeps in the refrigerator for up to 1 week. If you can't find Chinese pancakes, you can substitute thin flour tortillas warmed in a dry skillet.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 890mg 39%
Dietary Fiber 2g 7%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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