
Experience the legendary flavors of Peking Duck at home with this accessible recipe. Featuring succulent, five-spice marinated duck breasts with crispy skin and delicate, hand-rolled Mandarin pancakes, this dish is perfect for a special dinner or festive gathering.
In a small bowl, combine the salt, light soy sauce, Shaoxing wine, and five-spice powder. Massage this marinade thoroughly into the duck breasts. Place the duck on a plate, skin-side up, and refrigerate uncovered overnight. This allows the marinade to penetrate the meat while the air dries out the skin for maximum crispiness. If you are short on time, marinate for at least 30 minutes.
To make the Mandarin pancakes, mix the flour and a pinch of salt in a heatproof bowl. Gradually pour in the boiling water, stirring with chopsticks or a spatula until a rough dough forms. Once cool enough to touch, knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic. Cover with plastic wrap and let it rest at room temperature for at least 1 hour.
Divide the rested dough into 12 equal pieces and roll each into a ball. Flatten each ball into a 2-inch disc. Lightly brush the top and sides of 6 discs with oil. Place the remaining 6 discs directly on top of the oiled ones, creating 6 pairs of dough.
On a lightly floured surface, use a rolling pin to roll each pair into a 7-inch circle. Flip the pancakes frequently while rolling to ensure both layers remain the same size.
Heat a dry wok or non-stick frying pan over medium-low heat. Cook one pancake pair for 30–45 seconds until air pockets begin to form between the layers. Flip and cook for another 30 seconds; the pancake should stay white with only a few faint golden spots. Remove from the pan, let cool for 30 seconds, and carefully peel the two layers apart. Keep the finished pancakes warm under a clean kitchen towel.
Prepare the garnishes by slicing the cucumber and cantaloupe into matchsticks and shredding the scallions. Mince the garlic and stir it into the hoisin sauce.
Preheat your oven broiler to low. Heat an oven-proof skillet over medium-high heat with 1 tablespoon of oil. Place the duck breasts in the pan, skin-side down, and sear for 6–8 minutes. Move them occasionally to ensure the skin fries evenly in the rendered fat. Carefully drain and discard the excess duck fat.
Flip the duck breasts so they are skin-side up and transfer the skillet to the broiler. Broil for about 3 minutes until the skin is dark golden and very crispy, being careful not to let it burn.
Remove the duck from the oven and let it rest for 10–15 minutes to keep the juices intact. Using a very sharp knife, carve the duck into thin, elegant slices.
Serve the sliced duck immediately with the warm Mandarin pancakes, hoisin-garlic sauce, cucumber, cantaloupe, and scallions. To eat, spread a little sauce on a pancake, add duck and vegetables, and roll it up.
For the crispiest skin, do not skip the overnight drying process in the fridge. If the pancakes become cold, they can be easily reheated by steaming them for 1 minute. You can also substitute the cantaloupe with traditional leeks or even thinly sliced pear for a different sweet-savory balance.