Mu shu pancakes steam quickly; warm eight at a time so they will stay pliable. Set out the duck and all the accompaniments so guests can fill their own pancakes.

Martha Stewart Living, February 2016


Credit: David Malosh

Recipe Summary

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Score skin side of each duck-breast half in a 1/2-inch crosshatch pattern. Season generously with salt.

  • Arrange breast halves in a single layer, skin-side down, in a large skillet. Place over medium-high and cook until skin is crisp and golden brown, 8 to 10 minutes. Flip, reduce heat to medium-low, and continue cooking until a thermometer inserted in thickest part registers 135 degrees for medium-rare, 5 to 7 minutes. Transfer to a carving board; let rest 15 minutes.

  • Meanwhile, set a steamer basket (preferably bamboo) lined with cabbage leaves or parchment in a wok or skillet containing 1 inch of simmering water. Place pancakes in basket, cover, and steam until warm and pliable, 3 to 4 minutes.

  • Thinly slice duck on the bias, against the grain. Serve, with steamed pancakes, cucumbers, slaw, chiles, sauces, and scallions.

Cook's Notes

How to Score a Duck Breast

To render the fat from a duck breast and ensure crisp skin, use a sharp knife to score the fat side of each breast half in a 1/2-inch crosshatch pattern. Be sure to slice entirely through the skin and fat, but don’t penetrate the meat or it may dry out and overcook.