
Peking duck pancakes
Crispy duck with fresh cucumber and spring onion
China

- Main course
- 2 persons
- 20
- Mild
Peking duck; a well-known dish from China one gets its name from the city of Beijing. Peking duck has comparatively little, but still enough, meat and a delicious crispy skin. Duck can be eaten in a variety of dishes, but we are making it today with these pancakes.

Ingredients
- to taste *Wraps f. Pek. Duck HAPPY BELLY pk 918g
- to taste Hoisin Sauce
1 duck
half a cucumber
1 spring onion
Preparation method for Peking duck pancakes
- First fry the duck on high heat on the skin. 2/3 minutes. Slice the duck beforehand to make it easier to cut into strips and keep the skin nice.
- Turn the duck over and fry the other side.
- For an extra crispy skin, fry the duck on its skin after a few minutes.
- Let the duck rest for a moment and heat the pancakes in a steamer basket.
- Slice cucumber and spring onion into thin strips.
- Cut duck into thin strips and place a few pieces on pancake.
- Place some cucumber and spring onion on top and top with Hoisin sauce.