Best Crispy Duck Pancakes Recipes

CRISPY DUCK PANCAKES

Crispy duck pancakes image

Don't call the Chinese takeaway for crispy duck with pancakes - our recipe is so easy to make and it's healthier, too. Serve with a classic plum sauce

Provided by Emma Freud

Time 40m

Number Of Ingredients 11

Ingredients

½ cucumber, cut into thin matchsticks
small bunch spring onions, shredded
1 tbsp honey
1 tsp Chinese five-spice powder
2 duck breasts (about 170g each)
5 plums, halved and stoned
50ml agave syrup
1 tbsp soy sauce
½ tsp Chinese five-spice powder
150g plain flour
rapeseed oil, for brushing

Steps:

The duckHeat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.
Plum sauceWhile the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth.
PancakesWhile the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.
To serveSpread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.

Nutrition Facts : Calories 402 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium

HOMEMADE CHINESE-STYLE CRISPY DUCK IN A PANCAKE RECIPE BY TASTY

Homemade Chinese-Style Crispy Duck In A Pancake Recipe by Tasty image

Here's what you need: duck legs, boiling water, soft brown sugar, rice vinegar, spring onion, ginger, salt, five spice, soft brown sugar, chinese pancakes, hoisin sauce, spring onions, cucumber

Provided by Evelyn Liu

Categories Dinner

Yield 12 servings

Number Of Ingredients 13

Ingredients

2 duck legs
4 cups boiling water
6 tablespoons soft brown sugar
⅔ cup rice vinegar
½ cup spring onion, chopped
½ cup ginger, finely diced
4 tablespoons salt
2 tablespoons five spice
2 tablespoons soft brown sugar
12 chinese pancakes
¼ cup hoisin sauce
4 spring onions, shredded
1 cucumber, thinly sliced

Steps:

Lightly score into the skin of the duck legs.
In boiling hot water, add vinegar and sugar. Stir.
Submerge the duck legs in the glaze mix for 20 seconds.
Preheat the oven to 160°C (320°F).
Pad dry the duck legs with kitchen roll.
Mix well all the marinade ingredients.
Give the duck legs a good rub in the marinade.
On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
Roast the duck legs for 30 minutes on 160°C (320°F).
Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
Rest the duck legs for 10 minutes, then shred them with two forks.
Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
Enjoy!