Skip to main content

Quick Peking Duck Pancakes

Peking Duck Pancakes

Photo credit: Michael Bloom Photography

This easy recipe gives you the delicious taste of Peking Duck without the hassle of cooking a whole duck.

Kosher Peking Duck

Photo credit: Michael Bloom Photography

Prepare the marinated duck breasts, carrots, cucumbers, and tortillas before assembling your Peking Duck Pancakes.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 4 pieces duck breast
  • ¼ cup plus 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon Chinese five spice
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 1 cup scallions, finely sliced
  • 1 cup cilantro, finely sliced
  • 1 teaspoon lime juice
  • 1 teaspoon seasoned rice vinegar
  • 1 teaspoon sugar
  • 6 flour tortillas


1. Combine ¼ cup hoisin sauce, soy sauce, garlic, ginger, and five spice in a resealable plastic bag. Add duck breasts and marinate overnight.

2. When ready to cook, place duck breasts into a cold sauté pan skin side down and place on medium heat. As the pan gets hot fat will begin to render. Drain off fat and reserve for another use. Keep rendering skin until it is golden brown and edges are beginning to char. Turn the breasts over and cook on the other side for approximately 4 minutes.

3. Allow duck to rest on a plate covered with foil for 10 minutes. After resting slice duck lengthwise into as thin slices as possible and reserve until ready to eat.

4. Toss carrots with lime juice, vinegar, and sugar and allow to marinate for 10 minutes.

5. Spread some hoisin sauce on the tortilla, top with a few slices marinated duck, some julienned cucumbers, the pickled carrots, and a sprinkle of scallions or fresh cilantro.

Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.