Peking Duck

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Makes: 4 servings
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All You Need

  • 1 cup (250 mL) hoisin sauce
  • 1/2 tsp (2 mL) McCormick Five Spice Seasoning
  • 3 tbsp (45 mL) Billy Bee Honey
  • 1 tsp (5 mL) Club House Garlic Powder
  • 1 tsp (5 mL) McCormick Ground Ginger
  • 1 tbsp (15 mL) Korean hot pepper paste
  • 2 tsp (10 mL) black vinegar
  • 1 whole cooked BBQ duck, from local Asian market
  • 1 pkg (113 g) pre-made duck pastry wrappers, steamed according to package directions
  • 1 cup (250 mL) julienned cucumber and green onion


  1. In a medium saucepot, combine the first 7 ingredients and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.

  2. Remove skin from the duck and place into a parchment lined baking tray; bake in a 375°F (190°C) oven until the skin becomes crispy, about 15 minutes. Cool and julienne. Reserve.

  3. Remove duck meat from bones and slice into fine strips. Reserve.

  4. On each pastry wrapper spread ½ tbsp (7 mL) honey hoisin sauce, 3 slices of duck, 2 pieces cucumber, 3-4 pieces green onion and ½ tbsp (7 mL) finely julienned crispy duck skin.

  5. Fold 1/3 of the wrapper in half to seal and close one end, continue to roll in cone shape leaving one end open. Continue until all meat and wrappers have been used.


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