Crispy duck pancakes with hoisin

Name: Crispy duck pancakes with hoisin
Total time: 2 h 30 min
Cuisine: Chinese
Ingredients: 4 duck legs; 1 tbsp five spice powder; 2 tsp salt; 1 tsp Sichuan peppercorns, lightly crushed; 12 Chinese pancakes, shop bought; 6 tbsp hoisin sauce; 0.5 cucumber, cut into thin batons; 6 spring onions, cut into thin strips

Slow roasted duck legs shredded into warm pancakes with hoisin, cucumber and spring onion. A takeaway treat made at home.

Time2 hr 30
LevelEasy
Costabout £3.69 a head
Oven160°C (140°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4duck legs
1 tbspfive spice powder
2 tspsalt
1 tspSichuan peppercornslightly crushed
12Chinese pancakesshop bought
6 tbsphoisin sauce
½cucumbercut into thin batons
6spring onionscut into thin strips

Method

1
Heat the oven to 160°C (140°C fan). Prick the duck skin all over with a fork. Rub with the five spice, salt and Sichuan peppercorns.
2
Place the legs skin side up on a rack over a roasting tin. Roast for 2 hours, until the meat is falling off the bone.
120 min
3
Turn the oven up to 220°C (200°C fan). Roast for 15 minutes more, until the skin is crisp and deep brown.
15 min
4
Rest the duck for 10 minutes, then shred the meat and skin with two forks.
5
Warm the pancakes following the pack directions, usually 5 minutes in a steamer or covered in the microwave.
5 min
6
Serve the duck with the pancakes, hoisin sauce, cucumber and spring onions. Roll your own.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.