Crispy Duck Pancakes with Spring Onion and Cucumber


This is my take on a restaurant classic.

The pancakes are made two at a time as you separate them just after cooking, such a clever time saving method!

The boys love the whole concept of making their own pancakes and I just use shop bought plum sauce to go with it, hoisin sauce works well too.

The long slow cook ensures you can shred the duck easily and make sure the crispy skin goes in too.

I know the pancakes have gluten in them but I serve this with some white rice and stir fried veggies for me.

Serves 4 on their own or 6 with other dishes.


2.2kg duck

4 star anise

2 teaspoons Chinese 5 spice powder

300g plain flour

1 egg, beaten

75mls  just boiled water

1 tablespoon oil

1 continental cucumber, seeds removed, sliced into thin sticks

6 spring onions, cut into 4cm lengths and then shredded


Preheat the oven to 160 degrees Centigrade.

Dry the duck with some kitchen towel roll, pop the star anise into the cavity and rub the outside with the 5 spice powder, make sure it’s on the underside too.

Use a roasting tin with a rack, place the duck onto the rack and pop in the oven for 3 hours, uncovered.

After three and a half hours, turn the oven up to 220 degrees Centigrade, baste the duck and return to the oven to roast for a further 30-40 mins until the skin has crisped up. Allow to sit for 20mins and then pull off all the meat and skin, tearing into small bite sized pieces.

While the duck is roasting make the pancakes, in a bowl, combine the flour, water and egg using a fork, once it’s cool enough to handle, knead the dough for around 5mins and then set aside in a covered bowl for 30mins.

Roll the dough into a long sausage, around 3cm thick, and cut into discs, around 0.5cm thick.

Flatten a disc with your palm and wipe a little of the oil over it, pop another disc on top and using a rolling pin, roll out until very thin, repeat with the remaining dough.

Heat a large non stick frying pan over medium heat.

Place the pancakes in the hot pan, spread out with no additional oil, cook for around 1min, flip over and cook for 30secs.

Remove from the heat and allow to cool a little in a clean tea towel.

Once the pancakes are cool enough to handle, peel the two pancakes apart and keep in the tea towel till needed.

Serve with finely sliced spring onions, cucumber and a little plum sauce and assemble your pancakes as you go along.

15 thoughts on “Crispy Duck Pancakes with Spring Onion and Cucumber”

  1. How delicious Ros, we love duck pancakes but I’ve never thought of making the pancakes myself! They sound surprisingly easy, I might have to get my kids onto this too πŸ™‚

  2. Thanks for the “Like” on Fire-Eaters ( for our turkey and ham jerky! It has saved me the “throwout” guilt this season.

    I absolutely must try this recipe; it sounds wonderful. I usually find duck too fatty, but this sounds like it wouldn’t be a problem.

    1. Hi Deirdre, most of the fat cooks off and lies under the duck, if you are wanting to avoid the fat completely just don’t use the skin and crispy parts, although, those are my favourite bits! πŸ™‚ Ros

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