Whole ducks in the frozen section of the grocery store are often overlooked. They seem like a project and that’s not always what you’re looking for when it comes to dinner. This week is a treat of a meal, shredded duck with scallion pancakes!

Duck with hoisin and scallion pancakes

Duck with hoisin and scallion pancakes

Yield: 4

Haven’t been following along with the previous recipes? No problem! You can find the recipe for shredded duck meat below.


  • 2 cups flour
  • Pinch of salt
  • 1 cup boiling water
  • 1/4 cup (plus 1 tbsp) oil or duck fat
  • 1 bunch green onion, finely sliced
  • 2 cups shredded duck
  • Chopped cilantro, to garnish
  • Sesame seeds, to garnish


  1. Place flour in a large bowl and sprinkle with salt. Pour boiling water over the flour and mix until a dough comes together and is still warm, but cool enough to handle.
  2. Turn out onto a work surface and knead the dough for 5 minutes. Wrap in plastic and let sit at room temperature for 30 minutes.
  3. Once the dough has rested, divide into 8 small portions. Roll out a portion of dough until it has a 12-15 cm diameter, then brush dough with oil and sprinkle with scallions. Roll the dough up like a jelly roll, then twist dough around itself like a snail. Gently press down using a rolling pin until the dough is once again 12-15 cm in diameter. Repeat with the remaining dough.
  4. Heat 1 tbsp oil in a large skillet over medium-high heat, then fry the shredded duck until crisp. Remove and reserve. Add an additional tablespoon of oil to the pan, then fry the scallion pancakes until they’re golden brown in spots, about 3 minutes per side. Repeat until all pancakes are cooked.
  5. To serve, place a spoonful of duck in each pancake, then drizzle with hoisin and top with chopped cilantro. Wrap the pancake around the dough and enjoy.

Simple shredded duck