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Homemade Chinese-Style Crispy Duck In A Pancake

by Evelyn Liu


for 12 servings

  • 2 duck legs

Glazing mix

  • 1 L (4 cups) boiling water
  • 6 tablespoons soft brown sugar
  • 150 mL (⅔ cup) rice vinegar


  • 75 g (½ cup) spring onion, chopped
  • 25 g (½ cup) ginger, finely diced
  • 4 tablespoons salt
  • 2 tablespoons five spice
  • 2 tablespoons soft brown sugar

To Serve

  • 12 chinese pancakes
  • 60 g (¼ cup) hoisin sauce
  • 4 spring onions, shredded
  • 1 cucumber, thinly sliced


  1. Preheat the oven to 160°C (320°F).
  2. Lightly score into the skin of the duck legs.
  3. In boiling hot water, add vinegar and sugar. Stir.
  4. Submerge the duck legs in the glaze mix for 20 seconds.
  5. Pad dry the duck legs with kitchen roll.
  6. Mix well all the marinade ingredients.
  7. Give the duck legs a good rub in the marinade.
  8. 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.
  9. Roast the duck legs for 30 minutes on 160°C (320°F).
  10. Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
  11. Rest the duck legs for 10 minutes, then shred them with two forks.
  12. Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
  13. Enjoy!
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