Hoisin Duck Pancakes
Crispy roasted duck legs served in thin pancakes with hoisin, cucumber and spring onions — a simplified home version of Peking duck.
Ingredients
Instructions
Rub duck legs with five spice and salt, refrigerate uncovered overnight.
Roast at 180C for 1.5 hours until very tender and skin is crispy.
Mix honey and soy, brush over duck and roast further 15 minutes until lacquered.
Rest 10 minutes, shred duck meat and crispy skin.
Warm pancakes over steam or in microwave.
Spread hoisin on each pancake, add duck, cucumber and spring onions.
Roll up and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.