Cantonese Roast Duck & Pancakes

Cantonese Roast Duck & Pancakes

Maybe one of the most popular starters in Chinese restaurants and for good reason. The combination of thin pancakes, rich juicy, duck splashed with Hoi Sin along with some crunchy fresh cucumber and spring onion make for an exciting dish which is perfect for sharing.



Serves 3-4 as a starter or 2 as a main

  • 1 Large Roast Duck
  • Chinese Style Pancakes
  • 1 Spring Onion
  • Half a Cucumber

For the Marinade

  • Shaoxing Wine 5 Tablespoons
  • Mirin 4 Tablespoons
  • Chinese 5 Spice 1 Tablespoon
  • Soy Sauce 5 Tablespoons
  • Hoi Sin Sauce 2 Tablespoons
  • Garlic Granules 1 Tablespoon

To Serve

  • Plum Sauce
  • Hoi Sin Sauce



1. Start by making the marinade that will flavour the duck prior to cooking. If possible try and do this 24 hours before cooking to allow maximum flavour absorption. Alternatively, an hour before cooking is suffice if you're not keen on prior organising. The most effective way to ensure the whole duck is covered in the marinade is to empty the ingredients into a large freezer bag, mix well then add the duck. Ensure the duck is well coated with the marinade then put into the fridge. 


2. Prior to cooking remove the duck from the fridge and allow to come to room temperature. At this point, I also wrapped the duck in kitchen roll which absorbed the excess moisture allowing for the skin to go crispy. As you can see from the colour of the skin the marinade had done its job at this point.

3. I cooked the duck on a BBQ at 200 degrees Celsius for 20 minutes per 500g plus 20 minutes extra. These timings work for both BBQ and oven roasting but obviously more attention is needed when BBQing.


4. Once the duck is cooked remove from the heat and let it rest for 20 minutes while you prepare the pancakes and accompaniments. To heat the pancakes you will need a bamboo steamer that can be bought in any Asian supermarket. Simply boil a pot of water and place the steamer on top and steam for about 8 minutes.


5. Finely chop the cucumber and spring onion into thin strips and place in a bowl. Remove the breasts from the duck and slice into thick pieces. Shred the legs and place into a bowl for serving along with the breast meat.


6. Where you go from here is entirely your preference. Plum Sauce and Hoi Sin are the traditional accoutrements that provide a bit of sweetness to the pancakes. I also like a swig of scotch bonnet hot sauce that works extremely well in cutting through the fattiness of the duck. 


Get stuck in and enjoy.