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Peking Duck Pancakes

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


  • 1 peking duck

  • 1 jar peking duck sauce (hoi sin or plum)

  • 3 packets pancakes

  • 1 bunch spring onions, cut into 10cm lengths

  • 1 cucumber, cut into 10cm wedges

  • 1 bunch coriander, picked and washed

  • Duck Stock

  • bones

  • soy

  • ketjap manis

  • garlic

  • ginger onion

  • coriander

  • star anise

  • cloves

  • chilli

  • pepper


  • 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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