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Homemade Chinese-Style Crispy Duck In A Pancake

by Evelyn Liu


for 12 servings

  • 2 duck legs

Glazing mix

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


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

To Serve

  • 12 chinese pancakes
  • ¼ cup
    hoisin sauce (60 g)
  • 4 spring onions, shredded
  • 1 cucumber, thinly sliced
    Calories 270
    Fat 6g
    Carbs 38g
    Fiber 1g
    Sugar 14g
    Protein 14g

Estimated values based on one serving size.



  1. Lightly score into the skin of the duck legs.
  2. In boiling hot water, add vinegar and sugar. Stir.
  3. Submerge the duck legs in the glaze mix for 20 seconds.
  4. Preheat the oven to 160°C (320°F).
  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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