Crispy Duck Pancakes

Healthier, cheaper and so much tastier than a takeaway!

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  • Serves 2

  • Prep time 10 mins

  • Cooking time 2 hrs 50 mins

  • Total time 3 hrs

  • Skill level Easy

  • Calories 237 per serving

  • Prepare ahead yes


  • 2 free-range duck legs
  • 150ml (¼pt) soy sauce
  • 3 star anise
  • 3 garlic cloves, bashed
  • 2tbsp hoisin sauce, mixed with a little vegetable oil
  • Chinese pancakes (eg Blue Dragon), finely sliced spring onion and cucumber, and hoisin sauce, to serve


  1. Place the duck legs, soy, star anise and garlic in a saucepan and add around 250ml (9fl oz) water - you need enough so that the duck legs are covered. Bring to a boil, then turn the heat right down, cover and simmer gently for 2 hours 30 minutes - there should only be the odd bubble in the water.

  2. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. When the legs are tender, remove from the stock, pat dry and brush on the hoisin and oil mixture. Place on a tray lined with baking parchment and cook in the oven for 20 minutes, or until the skin is crispy and dark. Shred the meat with 2 forks, and serve with the pancakes, spring onion, cucumber and more hoisin. Step 1 can be done a day in advance and the duck left in the fridge to dry out overnight before grilling.