Gluten and Dairy Free Peking Duck Pancakes


Peking Duck Pancakes

Chinese is back on the menu! A lot of Chinese cooking contains gluten due to the fact that traditional soy sauce is made from wheat. I picked up some gluten free soy sauce in Sainsburys so decided to have a go at some Chinese cooking. I went for a roast Peking duck served with some gluten free pancakes.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Diet: Gluten Free
Keyword: duck, pancakes
Prep Time: 15 minutes
Cook Time: 1 hour
Marinade: 2 hours
Total Time: 3 hours 15 minutes
Servings: 4 people
Calories: 262kcal


For the duck:

  • 1 duck crown
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon Chinese 5 spice
  • salt and pepper for seasoning
  • 4 tablespoons gluten free soy sauce
  • 1 tablespoon honey
  • 1 orange sliced into rounds

For the pancakes:

  • 60 g gluten free plain flour
  • 2 tablespoons cornflour
  • 80 ml water
  • 80 ml dairy free milk
  • 2 eggs
  • 30 g dairy free spread melted
  • salt and pepper for seasoning


For the peking duck:

  • Pat the duck crown dry with kitchen towel and then score the skin with a sharp knife
  • In a small bowl combine the cinnamon, ginger, nutmeg, five spice, salt and pepper
  • Stir in 2 tablespoons of the soy sauce until it forms a paste
  • Spread over the duck
  • Leave the duck to marinade for a couple of hours in the fridge or overnight if you have time
  • Preheat the oven to 180 oC
  • Heat a large shallow pan over a high heat
  • Place the duck, skin side down, in the pan and cook for 5 minutes
  • Place the duck in a roasting pan, skin side up
  • Stir together the remaining 2 tablespoons of soy sauce and the honey
  • Spread on the duck and top with the sliced oranges
  • Roast the duck in the oven for 55 minutes
  • Remove from the oven and allow to rest for 20 minutes
  • Carve into slices

For the pancakes:

  • Beat together all the ingredients in a large bowl until smooth
  • Brush a shallow pan with oil and place on the cooker over a medium heat
  • Add one tablespoon of the mixture into the pan
  • Spread out the mix by tilting the pan until you have a paper thin pancake
  • Cook for 1 minute each side
  • Repeat until all the batter has been used
  • Serve the pancakes filled with the Peking duck, carrot, cucumber and plum sauce


Serving: 1g | Calories: 262kcal | Carbohydrates: 24.8g | Protein: 18.9g | Fat: 9.5g | Saturated Fat: 2.3g | Fiber: 1.1g | Sugar: 7.2g


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1 Comment

  1. Dave January 6, 2021 at 10:03 am

    5 stars
    Great recipe


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