Aromatic Duck Pancakes

Featured on Eva Pau’s Asian Kitchen Season 2 Episode 6.

Aromatic duck pancakes are one of those dishes that instantly turn a meal into an occasion. There’s something special about gathering around the table, assembling your own pancakes, and building each bite just the way you like it.

The duck is slow-roasted with warm spices like star anise, cinnamon, and five spice, filling the kitchen with deep, fragrant aromas as it cooks. As the skin crisps and turns golden, it’s brushed with a sweet and savoury glaze that adds a final layer of richness and shine.

Once carved, the tender duck is served with soft pancakes, fresh cucumber, spring onions, and hoisin sauce. The combination of crisp, juicy, sweet, and savoury elements makes every bite balanced and satisfying. It’s a dish that feels generous, comforting, and perfect for sharing with family or friends.

Aromatic Duck Pancakes

Crispy, fragrant roast duck served with soft Chinese-style pancakes, hoisin sauce, and fresh vegetables. This dish is full of warming spices and rich savoury flavour, perfect for sharing as a starter or centrepiece meal.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 4 servings

Course: Side Dish, Starter

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

Duck

• 1 whole duck 2–2.6 kg
• 3 tsp Chinese five spice powder
• 1 1/4 tsp salt
• 2 tbsp neutral oil
• 30 g fresh ginger peeled and sliced
• 4 spring onions cut into 1 inch pieces
• 8 star anise
• 8 bay leaves
• 4 cinnamon sticks
• 3 tbsp Shaoxing wine

Basting Sauce

• 2 tsp light soy sauce
• 2 tsp honey
• 2 tbsp hoisin sauce

Hoisin Sauce

• 90 ml hoisin sauce
• 30 g sugar
• 100 ml water

To Serve

• 1 pack Chinese-style pancakes about 24, warmed
• 1/2 cucumber cut into thin matchsticks
• 8 spring onions finely shredded

Method

 

1. Preheat the oven to 210°C (190°C fan).
2. Pat the duck dry with kitchen paper. Mix the Chinese five spice and salt together and rub evenly over the duck, inside and out.
3. Heat oil in a pan over medium heat. Add ginger, spring onions, star anise, bay leaves, and cinnamon sticks. Fry for about 40 seconds until fragrant.
4. Spoon one-third of the aromatic mixture into the cavity of the duck. Spread the remaining mixture on a roasting tray and place the duck on top. Pour over the Shaoxing wine.
5. Roast for 1 hour until the duck is cooked and the skin is deep golden brown.
6. Meanwhile, make the hoisin sauce by combining all hoisin sauce ingredients in a saucepan. Bring to the boil, then reduce to a simmer for a few minutes until slightly thickened. Set aside.
7. Once the duck is cooked, transfer it to a clean tray. Mix the basting sauce ingredients together and brush over the duck skin.
8. Increase the oven temperature to 220°C (200°C fan) and roast for a further 5–10 minutes until the skin is crisp and glossy. Watch carefully to avoid burning.
9. Remove the duck, carve or shred the meat, and discard the bones.
10. Serve with warmed pancakes, hoisin sauce, cucumber, and shredded spring onions.

Notes

• Resting the duck briefly before carving helps retain juices.
• Keep an eye on the final crisping stage as the honey in the glaze can caramelise quickly.
• Pancakes should be kept warm and covered to prevent drying out.
• The hoisin sauce can be made ahead and stored in the fridge.