Roast Duck Pancakes

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8 Ingredients

Number of servings

4 duck legs
1teaspoons five spice powder
1teaspoons coarse sea salt
4 freshly ground black pepper
1 cucumber
2 bunches spring onions
300grams hoisin sauce or plum sauce
110grams packets of Chinese pancakes

Description

This duck pancakes recipe is sure to be a hit with the whole family. Everyone will love rolling up their own juicy, tangy morsel of roast duck with plum or hoisin sauce.

Method

Step 1 of 5

Preheat the oven to 160°C. Prick the skin of the duck legs all over with a fork. Mix the five spice powder, salt, and plenty of pepper and rub it all over the legs.

Step 2 of 5

Put the duck legs, skin-side up, on a rack inside a roasting tray and cook them for 45 minutes. Then increase the oven temperature to 220°C and cook them for a further 25 minutes until the skin is crispy and the duck cooked through.

Step 3 of 5

Meanwhile, prepare the vegetables. Cut the cucumber in quarters, lengthways, then use a teaspoon to scoop the seeds from each piece. Cut each long piece into 4 chunks, then cut each chunk lengthways into thin strips, so that you are left with a pile of thin cucumber batons. Cut the spring onions into thin strips.

Step 4 of 5

When the duck is ready, place it on a chopping board and pull both meat and crispy skin from the bones with 2 forks. Keep it warm.

Step 5 of 5

Heat the Chinese pancakes according to the packet instructions. Serve the duck with the shredded vegetables, pancakes, and the hoisin or plum sauce.