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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