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Mushroom & duck pancakes

Yields12 ServingsCook Time10 mins

 3 tbs hoisin sauce
 1 tbs soy sauce
 200g button mushrooms, sliced
 1 tbs grapeseed oil, for cooking
 1 packet (about 350g) ready roasted Peking duck breast, thinly sliced
 12 Peking duck pancakes, warmed
 2 Lebanese cucumbers, cut into strips
 4 green onions, cut into thin strips

Mix 1 tablespoon hoisin sauce and soy sauce together in a bowl. Add the mushrooms and stir to coat.


Heat wok over high heat until hot. Add oil and mushrooms and stir-fry for 2-3 minutes until tender. Add duck breast and stir-fry for 2 minutes until heated through.


Spread the warmed pancakes with remaining hoisin sauce. Top with mushroom and duck mixture, cucumbers and green onions. Roll up and serve with extra hoisin sauce if desired.

Nutrition Facts

Servings 12