Recipe: Crispy Duck Pancakes
Crispy duck and pancakes is one of our favourite dishes in chinese restaurants in the UK but not many of us would dare to make it at home. We have come up with a recipe that we think is just as good, if not better than the takeaway!
Don't believe us? Then try this recipe for yourself and let us know how you get on!
- 4 duck legs
- 2 handfuls salt
- 600 g duck fat, melted
- 3 tbsp Chinese 5 spice
- 1 knob ginger, peeled and grated
- 2 sticks cinnamon
- 1 orange, zested
- 1 star anise
- 2 red chillies, halved
- 150 ml hoisin sauce
- 16 ready made Chinese pancakes
- 1 cucumber, cut into strips
- 1 bunch spring onions, cut into strips
Salt The Duck
Sprinkle the duck with salt and leave for half an hour.
pat the water off the duck with a paper towel.
Preheat The Oven
Preheat an oven to 150°C.
Bake The Duck In The Fat
Put the duck into the duck fat with the 5 spice, ginger, cinnamon, orange zest, star anise and chillies.
Cover with foil and bake in the preheated oven for 2 ½ hours.
Fry And Shred The Duck
Take the duck out of the duck fat.
Fry the duck, skin side down, in a hot dry pan few minutes until crispy.
Shred the duck with a fork.
Assemble At The Table!
Warm the wraps in the microwave and serve with the cucumber, spring onions, duck and a drizzle of Hoisin sauce.
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