Pan-Seared Peking Duck with French-Style Crepes

Pan-Seared Peking Duck with French-Style Crepes

  • 2-4

  • 1hr + 8hr prep time

Ingredients

  • 2–3 duck breasts (skin-on)
  • 1 teaspoon Chinese five-spice powder
  • Salt and pepper, to taste
  • 3 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic powder
  • ½ teaspoon Chinese five-spice powder
  • 2–3 tablespoons water (adjust to desired consistency)
  • 1½ cups warm water
  • 1 cup all-purpose flour
  • 1 large egg
  • Pinch of salt
  • 1 tablespoon oil
  • 2 scallions, thinly sliced (white parts only)
  • 1 cucumber, julienned

Pan-Seared Peking Duck with French-Style Crepes

This recipe puts a modern twist on the classic Peking duck, offering the same rich, bold flavors but with an easier preparation. Perfect for special occasions like Lunar New Year, this version uses crispy duck breast, a sweet and savory hoisin honey glaze, and light, French-style crepes.

Gather &  Organize Your Ingredients

For the Duck:

  • 2–3 duck breasts (skin-on)

For the Dry Rub:

  • 1 teaspoon Chinese five-spice powder

  • Salt and pepper, to taste

For the Hoisin Honey Glaze:

  • 3 tablespoons hoisin sauce

  • 2 tablespoons honey

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon garlic powder

  • ½ teaspoon Chinese five-spice powder

  • 2–3 tablespoons water (adjust to desired consistency)

For the Crepes:

  • 1½ cups warm water

  • 1 cup all-purpose flour

  • 1 large egg

  • Pinch of salt

  • 1 tablespoon oil

For Assembly:

  • 2 scallions, thinly sliced (white parts only)

  • 1 cucumber, julienned

How to make this Peking Duck Inspired

1. Prep the Duck:
Season the duck breasts on all sides with the dry rub made from Chinese five-spice powder, salt, and pepper. Place them uncovered in the fridge overnight to dry out the skin, which will help achieve extra crispy results.

2. Cook the Duck:

  • The next day, place the duck breasts skin-side down in a cold pan. Turn the heat to medium-high and allow the fat to render slowly. This step is key for achieving crispy skin.

  • Use a weight, like a smaller pan or a grill press, to ensure the skin has full contact with the pan.

  • Continuously drain the rendered fat (save it for other uses like duck fat fries!). Cook for 7–8 minutes, then flip and sear the other side for 1 minute.

  • Place the duck breasts on a wire rack, skin-side up, and transfer to a preheated oven at 500°F for 15 minutes.

  • Once cooked, let the duck rest for 15–20 minutes before slicing thinly.

3. Make the Glaze:

Combine hoisin sauce, honey, soy sauce, sesame oil, garlic powder, Chinese five-spice, and water in a small saucepan. Simmer over low heat until blended and slightly thickened. Drizzle the glaze over the sliced duck.

4. Prepare the Crepes:

  • In a mixing bowl, whisk together warm water, flour, egg, salt, and oil to form a smooth batter. Let the batter bloom for at least 15 minutes.

  • Heat a nonstick pan over medium heat and pour about ¼ cup of batter into the pan. Swirl to coat evenly.

  • Cook until the edges start to lift, then flip and cook the other side. Repeat with the remaining batter.

5. Assemble the Dish:

  • Lay a warm crepe on a plate.

  • Spread a layer of hoisin sauce, add thin slices of duck breast, scallions, and julienned cucumber.

  • Drizzle with additional glaze if desired.

Why You'll Love this Dish

This modern take on Peking duck combines crispy, flavorful duck breast with light, French-style crepes for a dish that’s as elegant as it is delicious. Whether you’re hosting a Lunar New Year gathering or simply treating yourself, this recipe is sure to impress! Enjoy!

 

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Pan-Seared Peking Duck with French-Style Crepes