Peking duck

Peking duck

Peking duck

  • People
    For 4
  • Preparation time
    10 minutes
  • Cooking time
    1 hour 30 minutes
  • Resting time
    1 day
  • Winery pairing
    Mumm Olympe


Peking Duck
  • 1 large young domestic duck
  • 4 teaspoonfuls 5-spice powder
  • 1 tablespoonful vinegar
  • 1 tablespoonful maizena corn flour
  • Salt
  • 1 finely chopped medium onion
  • 2 finely chopped garlic cloves
  • 4 tablespoonfuls soy sauce (nuoc tung)
  • 4 tablespoonfuls liquid honey
  • 1 pinch of carmine
  • 1 tablespoonful sunflower oil
For 30 pancakes
  • 250g wheat flour
  • ¼ teaspoonful salt 150ml boiling water
  • Peking duck sauce (Asian grocery)
  • 1 cucumber
  • 1/2 leek
  • 1/2 bunch of cilantro



Step 1. Marinade

  1. Crush the garlic and the onion and mix them together.
  2. Add the soy sauce, maizena, salt, honey, carmine, vinegar, 5-spice powder, and a drop of oil.

Step 2. Directions

  1. Prick the duck with a fork so that the marinade can penetrate into it.
  2. Brush the duck with marinade, inside and outside.
  3. Leave to marinate in the fridge for 24h.
  4. Preheat the oven at 180°C, smear the duck with oil and put it in the oven for approximately 1.5h. From 45 min onwards, regularly brush with the rest of the marinade.
  5. Once the Peking duck is nice and crispy, take it out of the oven.

Step 3. Pancakes

  1. Mix all the ingredients until a smooth mixture is obtained.
  2. Leave to rest for 1h.
  3. Form a sausage shape, then balls each weighing 18g.
  4. Shape the balls and roll them out as thinly as possible with a roller. Ensure they are well coated with flour.
  5. Cook the pancakes superimposed on one another in a steaming basket for 5 min.

Step 4. Plating-Up

  1. Cut the cucumber into sticks, and the leek into thin julienne strips.
  2. Place a piece of duck, a little filling and sauce on a pancake.

Mumm Olympe

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