Entertaining

Peking duck stir-fry with pancakes

Name: Peking duck stir fry with pancakes recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup (60ml) char siu sauce; 2 tsp sesame oil; 4 x 200g duck breasts, thinly sliced, excess skin and fat discarded; 12 store-bought Peking duck pancakes (from Asian grocers); 1 bunch gai lan, cut into 1cm lengths; 10cm piece daikon, peeled, cut into batons; 1 tbs shaohsing (Chinese rice wine); 1 Lebanese cucumber, cut into batons; 2 long green shallots, cut into strips; Hoisin sauce, to serve

Rate now

10m

20m

Del_Peking Duck stir-fry with pancakes — Mark Roper

Jump to recipe

by Olivia Andrews

Recipe developer, food writer and food stylist

Mar 15, 2022

Skip the trip to the restaurant with Olivia Andrews' mouth-watering peking duck stir-fry with pancakes recipe.

1/4 cup (60ml) char siu sauce
2 tsp sesame oil
4 x 200g duck breasts, thinly sliced, excess skin and fat discarded
12 store-bought Peking duck pancakes (from Asian grocers)
1 bunch gai lan, cut into 1cm lengths
10cm piece daikon, peeled, cut into batons
1 tbs shaohsing (Chinese rice wine)
1 Lebanese cucumber, cut into batons
2 long green shallots, cut into strips
Hoisin sauce, to serve

Method

1.

Combine char siu sauce and sesame oil in a bowl. Add duck and mix to coat. Set aside for 10 minutes to marinate.
2.

Prepare duck pancakes according to packet instructions.
3.

Place wok over high heat. In 2 batches, cook duck, turning halfway, for 3 minutes or until golden and caramelised. Remove from the pan with a slotted spoon and repeat with remaining duck. Pour off excess fat if necessary, reserving about 1 tbs in the wok.
4.

Add the gai lan, daikon and shaohsing and stir-fry for 3 minutes or until just tender. Return duck to the pan and toss to combine until warmed through. Serve with cucumber, long green shallots, hoisin sauce and pancakes.