Eightyrecipes
Duck Pancakes
Five spice duck legs roasted low and slow until crispy and shreddable, then rolled in warm Chinese pancakes with hoisin, cucumber and spring onion.
Ingredients
- 4 duck leg portions thigh and drumstick attached
- 2 tsp Chinese five spice
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup hoisin sauce 120 ml, plus extra for serving
- 12 Chinese pancakes
- 1 cucumber cut into thin batons
- 4 spring onions cut into thin strips
Instructions
- Preheat the oven to 325°F (160°C).
- Season the duck legs all over with the Chinese five spice, salt, garlic powder and onion powder.
- Place the duck legs skin-side up on a lined baking tray or roasting pan.
- Roast for 2½ to 3 hours, or until the meat is very tender and easily pulls away from the bone.
- For extra crispy skin, increase the oven temperature to 425°F (220°C) for the final 10 to 15 minutes of cooking.
- Remove from the oven and allow the duck to cool slightly.
- Shred the meat using two forks, discarding the bones and any excess fat.
- Warm the Chinese pancakes according to the package instructions.
- Spread a little hoisin sauce onto each pancake.
- Top with shredded duck, cucumber and spring onion.
- Roll or fold the pancakes and serve immediately with more hoisin sauce on the side.
Notes
Nutrition values are an estimate. Roasting time varies with the size of the duck legs; keep going until the meat pulls easily from the bone. Duck breast can be used, but legs become far more tender and shreddable when cooked low and slow. Store leftover shredded duck in an airtight container in the fridge for up to 3 days and reheat gently in a skillet over medium-low heat with a splash of water. Store the cucumber, spring onions and pancakes separately. The cooled shredded duck freezes for up to 3 months.
Nutrition
Nutrition is an estimate, calculated automatically.
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