Every Chinese restaurant serves CRISPY AROMATIC DUCK with hoisin sauce as an appetizer. If you follow my simple directions, you can easily create these at home whenever you like!!

Everyone and I do mean everyone, loves this dish. It’s the perfect dish to share with friends and family.


Every time I go to a Chinese restaurant, I always get these duck pancakes as my appetizer. Hoisin sauce, shredded carrots and cucumber, and a crispy pancake roll combine to make a delicious meal. Putting them together is a lot of fun, too. When I eat too many of these appetizers, the rest of my meal is nearly impossible to eat because of my overindulgence!

My favorite Chinese restaurant in the UK was still closed, so I opted to cook some at home. They are so simple to make, and creating your own gives you the ability to construct a complete dinner out of them.

Traditionally, these pancakes were made with roasted duck. This is fine if you have the patience to roast the duck for about three hours! I’ve figured out a technique to cook a duck in the pressure cooker in 40 minutes flat, which saves a ton of time. To shred the duck, just crisp the skin in a frying pan after it has been pressure cooked.

You’ll need the following ingredients to make this recipe :

  • 4 spring onions (scallions), halved
  • a thumb-sized piece of fresh unpeeled ginger, sliced
  • 100g (½ cup) demerara sugar
  • 1½ tbsp Chinese five spice
  • 2-star anise
  • 1 tsp cloves
  • 1 liter (4¼ cups) chicken stock
  • 120ml (½ cup) rice wine
  • 120ml (½ cup) dark soy sauce
  • 3 cinnamon sticks
  • ½ tbsp salt
  • 4 duck legs (or you can use a whole duck cut into quarters)

To assemble:

  • 1 pack of Chinese pancakes (average 10 pancakes per pack)
  • 2 spring onions (scallions), cut into matchsticks
  • 1 cucumber, cut into matchsticks
  • 60ml (¼ cup) hoisin sauce

5 Steps to make CRISPY AROMATIC DUCK :

  1. Put the spring onions, ginger, stock, rice wine, soy sauce, sugar, spices, and salt in a large saucepan with a lid and stir well to mix. Put in the duck legs and rub the marinade into the skin with your hands. Cover the pan, put it in the fridge, and let it marinate for at least two hours or, better yet, overnight.
  2. afterward At the end of the marinating time, take the lid off the pan and put it over high heat. Bring it to a boil, then turn it down to a simmer. Cover and cook for 1–2 hours, watching the liquid to make sure it doesn’t boil away. If needed, add water. Take the duck legs out of the liquid and put them on a wire rack so they can cool down. Put the oven to 220°C (425°F) and turn it on.
  3. Put the duck legs on a baking sheet and put them in the oven for 15–20 minutes, or until the skin is nice and crispy.
  4. Six minutes before the duck is done cooking, steam the pancakes (or according to the packet instructions).
  5. Take the duck out of the oven and use two forks to pull the meat off the bones. Serve right away with warm pancakes, spring onions, cucumbers, and hoisin sauce. Let everyone fill and roll their own pancakes.

Is it possible to freeze the pancakes once they’ve been made?

In a large Ziploc bag, place the unfilled pancakes and store them in the freezer between two pieces of greaseproof paper (or baking parchment).

Refrigeration is fine for up to six months.

Use after allowing to thaw at room temperature after being removed from the freezer. Next, either steam or fry them in a dry frying pan on low heat until they are hot again. You may also put them in the microwave for a brief period of time to warm them up.

Shredded duck can be stored in the freezer for up to three months in a Ziploc bag. Reheat in the microwave or steamer after defrosting in the refrigerator.

Variations :

Rather than using duck, why not experiment with these alternatives:

  • a sweet and sour sauce over top of shredded chicken.
  • Spicy garlic prawns in a Szechuan sauce
  • Pork shreds in a plum sauce
  • Vegetables can be used in any combination.

Cucumbers that have been minced :

  • Carrots, shredded
  • Beansprouts
  • Water chestnuts shaved
  • Bamboo shoots are cut very thinly.
  • Broccolini or broccolini stems, lightly steamed
  • Green beans cooked in a crock pot

Alternatively, why not serve everyone a full meal?

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