If you are a fan of roast duck Chinese style takeaway then you will love this post on how to make it at home.
Chinese style roast duck served in pancakes with Hoisin sauce and spring onions is probably my favourite starter from a Chinese restaurant or takeaway. Thankfully it’s fairly straightforward to make at home, along with the pancakes which only require 3 ingredients – rice flour, water and a little vegetable oil.
Just to make sure I’ve covered everything I’ve included a homemade Hoisin sauce too! You can of course use your favourite shop bought Hoisin sauce instead.
Roast Duck Chinese Style Takeaway with Homemade Pancakes & Hoisin Sauce
Ingredients for the Marinade
- 2 Duck Breasts with the fat scored in a criss-cross or grid-like shape
- 1 teaspoon of Chinese 5 Spice
- 57g or 1/4 cup hoisin sauce (see below for homemade version)
- 57g or 1/4 cup of Shaoxing wine (Chinese Rice Wine)
- 1 thumb sized piece of ginger, peeled and roughly chopped
- 4 cloves garlic , roughly chopped
Place the hoisin sauce, rice wine, ginger and garlic in a blender and blend until smooth. Put the duck breasts in a ziplock bag with the marinade and the Chinese 5 spice and place in the fridge for up to 24 hours or at least 30 minutes.
Homemade Hoisin Sauce
- 1/4 cup of soy sauce
- 1 teaspoon of brown sugar
- 2 teaspoons of sesame oil
- 1 tablespoon of rice vinegar (or Chinese Rice wine ie Shaoxing wine)
- 2 tablespoons peanut butter
- 2 finely sliced garlic cloves
- 1 tablespoon of Sriracha sauce
- white pepper to taste
- cornflour slurry – 1 teaspoon of cornflour + 1 tablespoon of water stirred together
Combine all the ingredients in a medium hot pan and cook for a few minutes until well combined.
Roast Duck Chinese Style Takeaway Method
- Preheat your oven to 200C or 394F
- Remove the duck breasts from the marinade and place on a preheated baking tray and put into the oven
- Cook for around 20-25 minutes until the internal temperature of the duck is around 74C or 165F. Duck can be served medium rare however we want it to be fork tender for this dish
- Remove from the oven to rest for 5-10 minutes
- Pull the duck apart with a fork and then serve it in pancakes with scallions and hoisin sauce (homemade or shop bought)
- Optional – finely slice a cucumber to serve with the duck and pancakes
For the Pancakes
- 360 g or 12.7 oz of all-purpose flour (as in Plain Flour)
- 230ml or 8 oz of boiled water from the kettle
- 1 tablespoon vegetable or groundnut oil – for brushing
Place the flour into a bowl and add the recently boiled water. Whisk to combine using a fork, chopsticks or an actual whisk, until there is no loose flour left.
When the mixture is cool enough to touch knead the flour into a ball. Brush with the oil and then cover and leave for around 30 minutes to rise.
Agter 30 minutes or so divide the dough into 4 equal portions, then roll each portion into a cylindrical shape and divide into 4 equal portions of dough again. This will allow for 16 pancakes altogether. Roll each of these portions into a ball, and when you are ready to cook them in a hot wok or pan roll them out into a circular pancake just a little bigger than the palm of your hand with a rolling pin.
Heat the pancakes in a hot wok or pan with a little vegetable oil or groundnut oil (peanut oil). Flip them over halfway through when you start to see bubbles on the topside of your pancakes.
Check the video below to help. The duck breasts were smoked indirectly in a charcoal Weber grill however you can cook them in the oven if you wish.
What is Roast Duck Cantonese Style Takeaway?
You can roast duck Cantonese style in your oven much like a takeaway if you marinate it first with garlic, ginger, hoisin sauce, Chinese 5 Spice and a splash of Chinese Rice Wine for 30 minutes but up to 24 hours. You can use duck breasts or a whole duck depending on your context.
Serve the duck pulled apart with a fork in pancakes with hoisin sauce and finely chopped scallions.
What is the Difference between Chinese style and Cantonese Roast Duck?
Cantonese roast duck is prepared with a lot less fuss than Chinese style duck – it is stuffed with garlic and ginger and other herbs and roasted in the oven. Chinese style duck is stuffed with sugar, star anise, maltose syrup, and spring onions before being sown up with skewers and roasted in the oven.
The 2 dishes are similar but Chinese style duck requires more effort and preparation.
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