Owton’s Crispy Duck Pancakes with Hoisin & Fresh Veg

Reasons Why People Love Our Crispy Duck Pancakes

✅ Restaurant-quality at home: Tender shredded duck with rich hoisin sauce delivers that classic Chinese flavour without leaving your kitchen.

✅ Perfect for sharing: The build-your-own style with pancakes, cucumber, and spring onion makes mealtimes fun, social, and ideal for family nights or dinner parties.

✅ Quick and effortless: Ready in minutes, so you can enjoy an authentic, flavour-packed dish with minimal prep and maximum taste.

Cooking Instructions

1. Roast / slow-cook the duck leg

1. Preheat your oven to 160 °C (fan) / 180 °C (no fan).
2. Season the duck leg well with salt, pepper, and five-spice powder (if using).
3. Place the duck leg skin-side up in a roasting dish. Add a little water (or duck fat if you have) to the bottom to keep moist, about 2–3 tbsp.
4. Roast for 2 to 2½ hours, until the meat is tender and the skin is crisp. (This is what Owton’s even suggests for best results.) Owton’s
5. Once done, let it rest a few minutes, then shred the meat, discarding bones and skin (or you can crisp up bits of the skin for extra texture).

2. Prepare the filling

1. In a frying pan over medium heat, add a splash of oil.
2. Add the sliced onion and sauté until soft and translucent (~3–4 minutes).
3. Add the garlic and cook for 30 seconds more until fragrant.
4. Stir in the shredded duck meat.
5. Add soy sauce, hoisin sauce, and sesame oil; toss to coat and heat through. Taste and adjust seasoning.

3. Prepare the fresh ingredients

• While the duck is warming, get your cucumber sticks, sliced spring onions, and coriander ready.
• Warm the pancakes (or tortillas) as per package instructions (often a minute each side in a dry pan or wrapped in foil in the oven).

4. Assemble the duck pancakes

1. Lay a pancake flat.
2. Spoon some of the duck filling into the center.
3. Top with cucumber, spring onion, coriander.
4. Fold / roll like a little wrap.
5. Serve immediately, with extra hoisin or plum sauce on the side (if desired).

Tips & variations

• If you have leftover duck fat from roasting, you can use that to crisp up the edges of your wrap or fry the pancakes a little for extra texture.
• You can add thin carrot matchsticks or radish for extra crunch.
• For a spicy kick, add a little sriracha or chili garlic sauce.
• If time is short: you could also poach the duck (submerge in seasoned liquid and simmer slowly) rather than roast, though roasting gives crisp skin and richer flavour.

Nutritional Information (per serving)

Calories: 520 kcal
Protein: 32g
Fat: 32g
Saturated Fat: 9g
Carbohydrates: 30g
Sugars: 8g
Fibre: 2g
Salt: 1.7g

Frequently Asked Questions

1. Can I prepare the duck in advance?
Yes, you can roast and shred the duck up to 2 days ahead. Store it in an airtight container in the fridge, then reheat gently in a pan with a splash of water or sauce before assembling your pancakes.

2. What sauce goes best with duck pancakes?
Hoisin sauce is the classic choice, but plum sauce or a mix of soy sauce and honey also work beautifully. You can even add a little chilli for extra heat.

3. Can I make the pancakes myself?
Absolutely. If you prefer homemade pancakes, mix flour and boiling water into a soft dough, roll it thin, and cook briefly in a dry pan. Store-bought Chinese pancakes or small tortillas are great for convenience too.

4. How do I get the duck skin crispy?
Roast the duck uncovered on a wire rack over a roasting tray so the fat can drip away. For extra crispiness, turn the oven up to 200 °C for the final 10–15 minutes of cooking.

5. What side dishes go well with duck pancakes?
Light, fresh sides like Asian slaw, stir-fried greens, or jasmine rice pair perfectly. You can also serve them as part of a larger spread with spring rolls or steamed dumplings.

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About the Author.

R Owton Wholesale Butchers

Traditional Family Butchers

The Owton family have been farming the land at Chalcroft Farm for over 750 years, and in business since 1976, so you can be sure we have the experience, knowledge and expertise about all things meat! We specialise in butchering locally sourced and traceable meat, working with over 40 farmers within Hampshire and Dorset to offer some of the finest meat produce in the south.