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Peking Duck Pancakes

This recipe is from episode 31 of Good Chef Bad Chef series 3.


  • Duck Stock


  • 1.

    Portion duck into desired size pieces. Place a teaspoon of sauce onto each pancake. Add remaining ingredients. Fold into bundles with ingredients poking out one end.

  • Duck Stock:

  • 1.

    Place all ingredients in a large pot – cover with water, and bring to boil

  • 2.

    Reduce heat, skim, and simmer for a few hours, skimming regularly.


One of the great advantages about buying the whole duck is that after you have made the pancakes then you can make the most amazing stock/soup with bones, and with the left over meat wontons can be quickly made to accompany the soup. Two meals from one duck

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Peking Duck Pancakes.


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