Nutritional Info

Nutrition Facts

Serving Size 1 (474g)

Calories 600
Calories from Fat 193 (32%)
Amount Per Serving %DIV
Total Fat 21.5g 33%
Saturated Fat 6.5g 33%
Monounsaturated Fat 11.7g
Polyunsaturated Fat 3.3g
Trans Fat 0.0g
Cholesterol 1404.7mg 468%
Sodium 1229.2mg 53%
Potassium 695.4mg 15%
Total Carbohydrate 65.8g 22%
Dietary Fiber 5.1g 20%
Sugars 10.5g
Protein 27.4g 55%

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Recipe Description
Rich duck is served atop crisp pancakes in this outstanding recipe. This dish makes an impression, so save it for a special occasion dinner party.
Prep time
5 hr
Cook time
1 hr 20 min
Ready In
6 hr 20 min


Serves Tool

Serves To:USMetric
3 1/2 Pound(lb)  duck
1 Tablespoon(T)  honey
1   small lebanese cucumber
12   spring onions
2 Tablespoon(T)  hoisin sauce
2 1/2 Cup(c)  plain flour
2 Teaspoon(t)  caster sugar
1 Tablespoon(T)  sesame oil


Wash the duck and remove the neck and any large pieces of fat from inside the carcass. Hold the duck over the sink (wear thick rubber gloves to protect your hands) and very carefully and slowly pour 3 litres of boiling water over it, rotating the duck so the water scalds all the skin. You may need another lot of boiling water. Put the duck on a cake rack placed over a baking dish. Mix the honey and 1/2 cup of hot water and brush two coats of this glaze over the duck, ensuring it is entirely covered. Dry the duck, preferably hanging it up in a cool, airy place. (Alternatively, use an electric fan on a cool setting, positioned 1/2 meter or so away.) The skin is sufficiently dry when it is papery to touch. This may take 2 to 4 hours. Remove the seeds from the cucumber and slice the flesh into matchsticks. Take a 3 inch section from each spring onion and make fine parallel cuts from the center towards cut end. Place in iced water. The spring onions will open into brushes. Preheat the oven to hot 415° F. Bake the duck on the rack over a baking dish for 30 minutes. Turn the duck over carefully, without tearing the skin, then bake for another 30 minutes. Remove and leave for a minute or two. Place on a warm dish. To make the Mandarin pancakes: Combine the flour and sugar in a bowl and pour in 1 cup of boiling water. Stir a few times to just combine and leave until lukewarm. Knead the mixture on a lightly floured surface to make a smooth dough, cover and set aside for 30 minutes. Roll two level tablespoons of dough at a time into balls, then roll out to 3 inch rounds. Lightly brush one round with sesame oil and place another on top. Re-roll to make a thin pancake about 6 inches in diameter. Repeat with the remaining dough and oil to make about 10 double pancakes. Heat a frying pan and cook the pancakes one at a time. When small bubbles appear on the surface, turn over and cook the second side, pressing the surface with a clean tea towel. The pancakes should puff up when done. Transfer to a plate. When cool enough to handle, peel each pair into two, stack on a plate and cover at once to prevent them drying out. To serve, remove the crisp skin from the underside of the duck and cut into thin strips. Thinly slice the breast and leg meat and place on a warm serving plate. Arrange the cucumber sticks and spring onion brushes on a serving plate. Pour the hoisin sauce into a small dish. Place the pancakes and finely sliced duck on separate plates. Each person takes a pancake, spreads a little sauce on it, using the spring onion brush, and adds a couple of pieces of cucumber, a spring onion brush and finally a piece of duck and crisp duck skin. The pancake is then folded over into an envelope shape to hold the filling.

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