Recipe courtesy of John Tesar

Asian BBQ Duck Pancakes with Hoisin, Scallions, and Cucumber

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  • Level: Easy
  • Total: 14 hr 10 min
  • Prep: 12 hr
  • Cook: 2 hr 10 min
  • Yield: 4 servings
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1 quart boiled water

1 Peking duck (about 4 to 5 pounds)

1 tablespoon peanut oil

3 ounces grated ginger root

1 star anise

1 teaspoon chinese five spice powder

8 ounces soy sauce

1/4 cup honey

2 tablespoons sesame oil

4 Moo Shu pancakes (available in Asian markets)

Hoisin sauce

1 large cucumber, peeled and cut into 2-inch strips

2 bunches scallions, cleaned and cut into 2-inch strips

Cilantro sprigs, for garnish


  1. In a large pot, bring the water to a boil. Place the duck in boiling water and simmer for 5 minutes. Let cool and dry. While the duck is cooling, in a saucepan, add peanut
  2. oil. Heat. Add ginger, star anise, Chinese five spice powder, soy sauce and honey. Add sesame oil. Bring mixture to a boil. Cover duck with marinade and place in the refrigerator overnight.
  3. The next day: Preheat oven to 350 degrees. Drain and pat duck dry. In a roasting pan with rack and 1/2 cup of water. Roast 2 hours. Let cool then, remove the meat from the carcass and save the skin. Cut the duck into strips, and then assemble the pancake.
  4. In a warm oven or grill, heat the pancake. Spread 1/2 tablespoon hoisin sauce over each pancake. Place 2 to 3 ounces of duck, 2 cucumber strips and 2 scallion strips in front of the pancake. Then roll it like sushi into a tube shape. Cut off the end, then cut the remaining pieces into 1-inch rounds. Arrange on a serving tray and garnish with the crisp skin and fresh cilantro