Description
Delicious crispy duck served in warm pancakes with spring onions and cucumber drizzled with hoisin sauce.
Ingredients
Scale
- 2 duck legs
- 1 tsp Chinese five spice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 Warmed Chinese pancakes
- 5 Spring onions (scallions), thinly shredded into 3cm lengths
- 1/2 Cucumber, sliced into matchsticks (approx. 3 cm long)
- 8 tbsp Hoisin sauce or Chinese plum sauce
Instructions
- Prick the skin of the duck legs all over with a sharp knife. This will allow the fat to render and will help crisp up the skin.
- Pat the skin dry with a piece of kitchen roll, then rub the Chinese five spice, salt and pepper all over the duck legs.
- Place in the air fryer basket, skin-side-up and air fry at 170C/325F for 35 minutes.
- After 35 minutes, increase the heat to 200C/400F for a final 10-15 minutes, until the skin is crisp and dark brown.
- Remove from the air fryer basket, allow to rest for 5-10 minutes, then shred the meat using two forks.
- Serve the shredded duck in warm pancakes with thin strips of spring onion (scallion) and cucumber and drizzled with hoisin or Chinese plum sauce.
- Roll up and eat!
Notes
- Note 1: Be careful when handling hot duck after cooking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake with duck
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg