Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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.
QR Code linking back to recipe