Crispy aromatic duck with tortillas, cucumber and spring onions

Crispy Aromatic Duck served with Chinese-style pancakes (tortilla alternative), cucumber, spring onions, and hoisin sauce – just like the takeaway, but homemade.

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🦆 Crispy Aromatic Duck with Pancakes, Cucumber & Spring Onions

🍽️ Serves: 4

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🛒 Ingredients:

For the Duck:

• 1 whole duck (around 2kg) or 4 duck legs

• 2 tsp Chinese five-spice powder

• 1 tbsp sea salt

• 1 tbsp brown sugar

• 2 cloves garlic, minced

• 2-inch piece ginger, grated

• 2 tbsp rice wine (or dry sherry)

• 1 tbsp soy sauce

• Optional: 1 star anise

For the Wraps & Sides:

• 12 Chinese pancakes (or small flour tortillas, warmed)

• ½ cucumber, cut into matchsticks

• 4 spring onions, finely sliced

• Hoisin sauce (or plum sauce), for serving

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👨‍🍳 Method:

1. Prepare & Marinate the Duck:

1. Mix the five-spice, salt, sugar, garlic, ginger, rice wine, and soy sauce into a paste.

2. Rub it all over the duck, inside and out.

3. Cover and marinate in the fridge for at least 4 hours (overnight is best).

2. Cook the Duck:

Option A: Roasted Whole Duck (Traditional & Crispy)

1. Preheat oven to 160°C (320°F).

2. Place duck on a rack in a roasting tray (breast side up).

3. Roast for 2.5 to 3 hours, turning once halfway through.

4. Increase heat to 220°C (430°F) for the last 15–20 mins to crisp the skin.

5. Rest for 10 minutes, then shred the meat with forks.

Option B: Duck Legs (Simpler & Faster)

1. Place seasoned duck legs in a baking dish.

2. Roast at 160°C (320°F) for 2 hours until very tender.

3. Turn up oven to 220°C (430°F) for 15–20 minutes until crispy.

4. Shred meat with forks, discarding skin and bones (or keep crispy skin!).

3. Prepare the Veg:

• While duck cooks, slice cucumber and spring onions into thin matchsticks.

4. Warm the Pancakes/Tortillas:

• Steam Chinese pancakes or wrap tortillas in foil and warm in the oven or microwave.

5. Assemble:

1. Spread hoisin sauce on a warm pancake.

2. Add shredded duck, cucumber, and spring onion.

3. Roll it up and enjoy!

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🔄 Tips & Variations:

• Short on time? Use pre-cooked crispy duck (available at many supermarkets).

• No hoisin sauce? Mix plum jam with a splash of soy and vinegar for a quick sub.

• Want extra crisp? After shredding, flash-fry the duck meat for 2–3 mins in a hot pan.

Let me know if you’d like a vegetarian or air fryer version too!