Pan-Seared Peking Duck with Chinese Crepes

Preparation

This recipe is a creative twist on the classic Peking duck, perfect for special occasions like. Lunar New Year. Instead of cooking a whole duck, we’re using duck breasts for a simpler, quicker, and equally delicious dish. The duck is pan-seared until crispy and glazed with a rich, aromatic sauce, then served with homemade Chinese crepes, scallions, and cucumbers. This simplified version of Peking duck offers all the flavors you love with less effort, making it perfect for Lunar New Year celebrations or any special occasion. Enjoy!

*This recipe originally ran in the US on HexClad.com.

1. Make the dipping sauce. Mix all ingredients in a small bowl and set aside. 

2. Make the crepes. In a mixing bowl, combine flour and water to form a smooth dough. Divide into 1 ounce/30 gram balls and roll each into a very thin round, roughly 4 in/10 cm; you should have about 12 crepes.

3. Heat a HexClad HexClad 10"/25 cm Hybrid Fry Pan over medium and cook each crepe for 1 to 2 minutes per side until slightly golden. Keep warm under a clean towel.

4. Meanwhile, make the duck. Pat duck dry with paper towels. Lightly score the skin in a crosshatch pattern, being careful not to cut into the meat. Sprinkle both sides with five-spice powder and season with salt and pepper.

5. Heat a HexClad HexClad 10"/25 cm Hybrid Fry Pan over medium. Place the duck skin-side down in the cold pan (no oil needed). Let cook undisturbed until the fat releases and skin turns golden and crispy, 5 to 7 minutes. Flip and sear the other side for 1 to 2 minutes. Transfer duck to a work surface, tent with foil and rest for 5 minutes.

6. Meanwhile, return pan to medium heat. Add Shaoxing wine, hoisin sauce, soy sauce, garlic, honey, sesame oil, and a pinch of five-spice. Boil over medium, stirring occasionally, until glaze is thickened and glossy, 2 to 5 minutes. 

7. Serve the crepes. Thinly slice the duck. Lay a warm crepe on a plate. Top with a few slices of duck breast, julienned scallions and cucumber. Drizzle with the glaze and serve with dipping sauce.