Crispy duck and pancakes

Crispy duck with pancakes

The greatest of the Chinese starters

Serves two


Two duck legs

Half a cucumber

A bunch of spring onions

One jar of hoisin sauce

250g plain flour

2 tsp caster sugar

190ml water


  1. Prepare the pancake mixture as per the instructions and leave to stand for 30 minutes.
  2. Preheat the oven to 180 degrees.
  3. Prep the duck legs by scoring with a sharp knife and rubbing a small amount of salt into the skins.
  4. Place in the oven and cook for 45 minutes.
  5. Meanwhile thinly slice the spring onions length ways. Cut the cucumber into large chunks, scoop out the fleshy centre and then cut into thin strips. Set aside.
  6. Finish making the pancakes.
  7. Take the duck out the oven and shred using two forks.
  8. Serve everything on separate plates with the hoisin sauce and let everyone dig in.

Feeling flush?

Buy some prawn crackers and try not to eat them all during the cooking process.


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