Classic Crispy Duck Pancakes with Hoisin Sauce

There’s something wonderfully celebratory about serving a platter of crispy duck pancakes. The combination of rich, succulent duck with its shatteringly crisp skin, cool cucumber, sharp spring onions, and sweet hoisin sauce is a classic for a reason. While it might seem like a dish best left to restaurants, our straightforward recipe brings this aromatic Chinese-inspired feast right into your home kitchen. It’s the perfect centerpiece for a special dinner or a memorable weekend treat.

Ingredients

2 large duck legs (about 700g total)
1 tbsp Chinese five-spice powder
1 tsp sea salt
1/2 tsp black pepper
1/2 cucumber, deseeded and finely julienned
6 spring onions, trimmed and finely julienned
12-16 Chinese pancakes (Mandarin pancakes)
Hoisin sauce, for serving

Instructions

Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Pat the duck legs completely dry with a paper towel. This is crucial for achieving crispy skin.
In a small bowl, mix together the Chinese five-spice, salt, and pepper. Rub this mixture all over the duck legs, ensuring you get it into every crevice.
Place the seasoned duck legs, skin-side up, on a rack set inside a roasting tin. This allows air to circulate for maximum crispiness.
Roast for 1 hour and 30 minutes, or until the skin is deep golden brown and very crisp, and the meat is tender enough to fall off the bone.

Once cooked, remove the duck from the oven and let it rest for 10 minutes. This allows the juices to redistribute, ensuring tender meat.
While the duck is resting, prepare your vegetables and warm the pancakes according to the package instructions (usually a few seconds in the microwave or a quick steam).
Using two forks, shred the meat and crispy skin from the duck bones into a warm serving bowl.
To serve, allow everyone to assemble their own pancakes. Spread a little hoisin sauce on a warm pancake, add a generous amount of shredded duck, and top with a few strands of cucumber and spring onion. Roll up and enjoy immediately!