Our traditional crispy duck pancakes take just 20 minutes to cook.
These crispy duck pancakes make the perfect starter for a Chinese New Year celebration or Saturday night takeaway alternative. Our recipe uses honey to make the duck breast extra soft and sticky. Serve your crispy duck pancakes with a thick glaze of sweet hoisin sauce to complete the dish.
- 1tbsp Chinese five-spice powder
- 1tbsp honey
- 2 duck breasts
- 100g packet of 10 Chinese pancakes
- 5-6tbsp hoisin sauce
- ¼-½ cucumber, cut into strips
- 6-8 spring onions, cut into strips
Set the oven to 220°C/425°F/Gas Mark 7.
Mix the five-spice powder into the honey and spread it on both sides of the duck breasts.
Heat a solid-based frying pan and add the duck breasts, skin-side down, and cook for 3-5 mins, pressing them down well until the skin starts to crisp up. Turn the breasts over and cook for another 2-3 mins. Transfer them to a baking tray and cook them in the oven for 15 mins.
Remove the duck from the oven and shred it, or cut into strips.
Heat the pancakes as directed on the packet.
Serve them with a bowl of hoisin sauce to spread on the pancakes, and a bowl filled with the duck and one with cucumber and spring onion, for everyone to make their own pancakes.
Top tips for making crispy duck pancakes
If you want to give this crispy duck pancakes recipe a twist, you could try using pulled pork or chicken instead of duck. You can even use ready-cooked meat or leftovers, you just have to reduce the cooking time.