Crispy Duck Pancakes

Our take on Crispy Duck Pancakes. Our duck breasts are full of flavour and save on some calories and fat. We’ve also knocked up a homemade hoisin sauce which beats all shop-bought sauces hands down, a must try!.

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Cook: 30 Mins


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Preheat oven to 170°C/ 350°F
Bring your duck breasts to room temperature, then in a small bowl, season to taste and coat in five spice and honey. Heat a non-stick pan and add duck breasts to pan, skin side down. Cook for 3-4 mins on that side, until skin starts to darken, then flip and cook for another 5 mins. Remove from heat, transfer to baking dish and bake for 10-15 mins until cooked through but still pink on the inside.
Meanwhile, add all Hoisin sauce ingredients to a jug or mixing bowl, then blend until smooth using a stick blender. Alternatively, you can blend your sauce in a food processor.
Once duck is cooked, remove from oven, leave to rest for 5 mins, then shred using two forks or slice into very thin strips with a knife. Reserve juices from your baked duck breasts and add this to the hoisin sauce for extra flavour!
Serve in warm Chinese pancakes, garnish with cucumber and spring onion strands and a generous helping of your homemade hoisin sauce.

Nutritional Info

Serves 3.

For 4 filled wraps (1/3 of whole recipe):

Cals – 338

Carbs – 33g

Protein – 27g

Fat – 10g


Serves 3

For The Duck

  • 2 skin-on duck breasts.
  • Tsp of Chinese five spice.
  • Tsp of honey.
  • Salt and pepper, to taste.

For The Hoisin Sauce

  • 2 tbsp of light soy sauce.
  • 2 tsp of rice vinegar.
  • Tbsp of sweet chilli sauce.
  • Tbsp of peanut butter.
  • Tbsp of honey.
  • 1 clove of garlic - crushed.
  • 1/4 tsp of Chinese five spice.
  • Freshly ground black pepper, to taste.
  • Reserved juices from baked duck breasts.

To Serve

  • 12 chinese pancakes.
  • 1/2 a cucumber - very finely sliced.
  • 2-3 spring onions - very finely sliced.

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