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Peking duck breast pancakes

Peking duck breast pancakes


A traditional Chinese favourite, these peking duck breast pancakes will satisfy your Asian craving with its mix of sweet and savoury flavours.

The free-range duck breast comes marinaded in sweet soy sauce, tomato, chilli, miri, garlic, ginger, sesame oil, and five-spice powder, giving you a tasty duck breast once pan-fried.

The thin and light pancakes act as a great neutral yet slightly sweet base, complementing the duck's flavour. The hoisin sauce adds a smokey, sweet taste that ties the whole thing.

To complete this meal, we suggest adding thinly sliced cucumbers and shallots for added balance and refreshingness.

*This could either be a meal for two or an entree for four.


* excluding delivery


Free range duck breast, flour, pancakes, sweet soy sauce, hoisin, chilli, tomato, mirin, garlic, ginger, sesame oil, 5, spice, powder


Defrost in fridge Bring duck to room temperature 30 minutes before cooking. Preheat oven to 200c. Pan fry duck breast skin side down in a little oil over medium heat. Turn duck skin side up and transfer pan to oven and bake for 8 minutes for pink duck Cook longer if desired. Rest for 5 minutes before sli Cing. Heat pancakes in microwave for 10-15 seconds and assemble with finely sli Ced shallots and cucumber.


Meal Type Duck
Dietary Requirements Requires Cooking, Coriander Free, Capsicum Free, Nut Free
Weight (g) 820g
Serves 2-4