60, plus marinating and overnight chilling time
Serves 6
Photo: Thomas J. Story; Styling: Bianca Sotelo 

How to Make It

Step 1

In a large bowl, mix 2 tbsp. each soy sauce and rice vinegar, the ginger, garlic, sesame oil, and Chinese five spice. Add duck breasts, turn to coat well, cover, and chill 2 hours. Lift breasts from marinade (discard marinade), and lay, skin up, on a baking sheet; chill, uncovered, overnight.

Step 2

In a small bowl, mix hoisin, sugar, mustard, and remaining 2 tbsp. each soy sauce and rice vinegar. Fill another bowl with ice water, and add green onions.

Step 3

Preheat oven to 425°. Set a large ovenproof frying pan over medium-high heat. When hot, add vegetable oil, then duck breasts, skin down. Cook until skin is browned and crisp, about 5 minutes. Carefully tilt pan and spoon out excess duck fat. Turn breasts skin up, and transfer pan to oven.

Step 4

Bake until duck is still slightly pink in the center of thickest part (cut one to test), about 8 minutes. Let stand for about 5 minutes. Drain green onions.

Step 5

Transfer duck breasts to a board and thinly slice. Carefully separate pancakes and lay each flat. Fold each round in half and add several slices of duck. Spoon a little sauce over duck, and top with slivers of green onion. Fold one side of pancake over duck, then roll up into a bundle. Serve with remaining dipping sauce.

Step 6

*You can find moo shu pancakes (sometimes labeled "moc shu") in Asian markets and in well-stocked supermarkets.

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