Better Than Takeout Duck Pancakes

By: The Culinary Cartel

Better Than Takeout Duck Pancakes
cuisine icon Cuisine
Chinese
cuisine icon Course
Main course
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
Duck

prep icon Prep Time
10 Minutes
cook icon Cook Time
1 Hour

serving icon Servings
4 Servings
Ingredients
  • 4 duck legs
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • 1 tsp chinese five spice
  • 3/4 cup chicken stock
  • Hoisin sauce, as needed
  • 1/2 cucumber
  • Green onion, thinly sliced
Instructions
  • Start by seasoning the duck legs. Combine the sugar, salt and five spice and rub it into the skin and meat. Place the duck into a snug dish, a suitable size for your air fryer.
  • Pour the chicken stock around the duck legs to partially submerge them. The stock should be about half way up the legs. Add a little more/less stock as needed depending on the size of your baking dish.
  • Select Air Fry and set the temperature to 340°F / 170°C and time to 1 hour. Cook until the duck skin is crisp and the meat is tender, if you need to crisp up the skin a little more after 1 hour, then air fry for an additional 15 minutes.
  • Once the duck is cooked, warm your premade pancakes as directed, then shred the meat and slice up the crispy skin. Add a little of the cooking stock into the meat to keep it nice and juicy.
  • Lay out all your shredded duck, warm pancakes, hoisin sauce, spring onions and cucumber and serve immediately.
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