Easy Peking Duck with Mandarin Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy duck breast served with homemade Mandarin pancakes, cucumber, and hoisin-based sauce. The duck skin crackles while the meat stays juicy; the sauce and pancakes let you build each bite.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 boneless duck breasts ((about 6-7 oz./170-200g each with the skin on; rinsed and thoroughly patted dry with a paper towel))
- 1/4 teaspoon salt
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine
- 1/8 teaspoon five spice powder
- 1 tablespoon oil
- 1 1/2 cups all purpose flour
- 1/8 teaspoon salt
- 2/3 cup boiling water
- 1 teaspoon oil
- 1 cucumber ((de-seeded and julienned))
- 1/2 cup cantaloupe ((julienned, optional))
- 2 scallions ((julienned))
- 3 cloves garlic ((finely minced and mixed with 1 teaspoon oil to make a paste, optional))
- 3 tablespoons hoisin sauce
At a glance
PER SERVING · TIME 745M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12h
- Cook
- 25m
- Sodium
- 595mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 693mg
- Calcium
- 53mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 720M
- SODIUM
- 595MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.