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This roasted duck and scallion pancake recipe was inspired by my very first business lunch downtown Manhattan decades ago. I ordered roasted duck with scallion pancakes at a fancy Chinese restaurant, and it was unforgettable. So memorable, I went home and recreated this delicious combination in my kitchen.

The duck is first marinated with soy sauce, garlic, sesame oil, scallions and hot pepper, then roasted in the oven until the skin is crisp and the meat fully cooked.

It can be enjoyed with white rice but the scallion pancakes or scallion parathas are the perfect compliment and takes it to a whole other gastronomic level.

This would be a great special occasion meal. In our house, it is a New Year’s day tradition.

Hope you and your family and friends enjoy this delicious combination as much as we do.

Other Chinese Inspired Favorites you may Love:

Trini Veggie Fried Rice

Lo Mein

Chinese Style Fried Chicken

Roasted Duck With Scallion Pancakes

This recipe was inspired by my very first business lunch downtown Manhattan decades ago. I ordered roasted duck with scallion pancakes at a fancy Chinese restaurant, and it was unforgettable. So memorable, I went home and recreated this delicious combination in my kitchen. The duck is first marinated with soy sauce, garlic, sesame oil, scallions and hot pepper, then roasted in the oven until the skin is crisp and the meat fully cooked. It can be enjoyed with white rice but the scallion pancakes or scallion parathas are the perfect compliment and takes it to a whole other gastronomic level. Hope you and your family and friends enjoy this delicious combination as much as we do.

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Course: dinner, lunch, Main Course

Cuisine: Chinese

Keyword: duck and pancakes, Roasted Duck, Scallion Pancakes

Prep Time: 30

Cook Time: 1 30

Servings: servings

Calories: 880kcal

Ingredients

Roasted Duck

5-6 lbs Muscovy duck
1 tsp five spice powder optional (1-2 tsp depending on the strength)
1/3 cup mushroom soy sauce mushroom
Ginger 2 ounces, cut into small pieces
2 tbs sesame oil toasted
12 cloves garlic
2 scallions chopped
Hot pepper sliced

Scallion pancakes

2 cups all-purpose flour
1 tsp Himalayan salt
2 tsp brown sugar
1 cup warm water
2 scallions chopped, for wrapping the paratha
4 scallions sliced lengthwise, for serving
2 cucumbers julienned, for serving
Hoisin sauce for serving

Instructions

Roasted Duck

Remove giblets from cavity and pluck out any small feathers. Rinse duck with cold water.
Place ginger, garlic, scallion and hot pepper in a mortar and pestle or food processor and pound or process until crushed but not too fine. Place in a small bowl and mix in five spice powder, sesame oil and soy sauce.
Place duck in a bag and pour marinade over duck, moving around the bag to thoroughly coat. Marinate for a min of 2 days, ideally 3-4 days, maximum 1 week.
Preheat oven to 425 degrees Fahrenheit.
When ready to roast, remove duck from the brining bag and arrange breast side up in a wide roasting pan. Remove any excess seasoning from the skin and allow the duck to sit until it comes to room temperature and air dries. When ready to place in the oven, brush with vegetable oil.
Bake for 1 hr until, remove fat from pan(if not using a rack), reduce temp to 350 and bake for 1 more hour or until the skin is crisp and done according to your preference.
Cool, slice and serve with scallion pancakes or any side of your choice.

Scallion Pancakes

Add flour, salt and sugar to a medium bowl. Mix to combine.
Gradually add warm water and knead to form a soft dough. Allow it to rest for 15-20 mins minimum. Make into 8 loyahs or balls and rest for another 15-20 mins.
While dough is resting, thinly slice scallions.
Using one dough at a time, roll out into a wide disk, about 7-8 inches wide.
Brush with butter or oil. Sprinkle with flour. Then sprinkle with chopped scallions.
Starting on the bottom, roll up to form a log or rope, then swirl and tuck the end under the dough. Press gently to flatten, place on an oiled plate and allow it to rest for another 10-15 minutes. Repeat with the remaining dough.
When ready to cook, heat a pan or tawa over medium heat. Sprinkle flour on your work surface, place dough and press with your fingers until flat and even. Using a rolling pin, roll out dough until about 6-7 inches wide. Press out 4 at a time, then cook.
To cook, heat a pot or tawa over medium heat. Generously brush with oil or butter. Place the dough on the pot or tawa and reduce the heat to low. Brush the top with oil or butter and flip when the bottom is golden brown. Continue cooking until fully cooked, flipping as required, and has golden brown spots. Transfer to a plate.
Repeat the entire rolling and cooking process until all the scallion parathas are cooked.
Serve duck with paratha pancakes and julienned cucumbers, hoisin sauce.