Stir-Fried Chinese Pancake with Roasted Duck and Bean Sprouts

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

We came across a bakery in Beijing and saw the bakers, covered with flour, making huge piles of a traditional five-spice Chinese pancake. It was our inspiration for this dish. Here, we cut the pancake into noodle-like strands, then stir-fry it together in the manner of a Cantonese noodle dish.


  • Vietnamese round rice paper (the netted type) 1, about 9-cm (-in) in diameter
  • Cornflour (cornstarch<


  1. Prepare roasted duck breast. Briefly blanch duck breast in hot water until skin contracts. Drain well.
  2. In another pot, melt maltose with water over low heat. Add both vinegars and bring to boil. Place duck breast in a sieve over the pot. Ladle about 3 large scoops of vinegar marinade over, ensuring skin is evenly coated. The skin should contract further upon ma