Peking-Style Crispy Duck with Pancakes, Hoisin and Cucumber
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Ingredients
- 4 duck legs
- 1 tsp five spice powder
- 12 chinese pancakes
- 4 tbsp hoisin sauce
- 1 cucumber, cut into batons
- 4 spring onions
Nutrition (per serving)
- Calories
- 733 kcal
- Protein
- 40.9 g
- Carbohydrate
- 41 g
- of which sugars
- 7.9 g
- Fat
- 44.7 g
- of which saturates
- 14 g
- Fibre
- 2.7 g
- Salt
- 1.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Rub the duck legs all over with the five spice powder and a good pinch of salt.
- 2
Place the duck legs on a wire rack over a roasting tray and roast for 1 hour 15 minutes, until the skin is deeply crisp and the meat is tender enough to shred with no pink remaining.
- 3
Rest the duck for 5 minutes, then shred the meat and crisp skin off the bone with two forks.
- 4
Warm the chinese pancakes according to the pack instructions, either steamed or in short bursts in the microwave wrapped in a damp cloth.
- 5
Spread each pancake with a little hoisin sauce and top with cucumber batons, spring onions, cut into fine shreds, and a pile of the shredded duck.
- 6
Roll up the pancakes and serve immediately.
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