Wednesday, 26 February 2014

Recipe: Hoisin Duck Pancake Wraps

I honestly did not think I'd have time to do a Pancake Day themed recipe this year, but when Waitrose got in touch with me about creating a Chinese pancake recipe for their internationally themed pancake feature, I realised that instead of taking the time out to make something sweet I could incorporate pancakes into my weekday meal rota. A couple of years ago my Father and I over the space of two days made the whole crispy aromatic duck from scratch, and we also made the Chinese thin pancakes from scratch too. 
Hoisin Duck Pancake Wraps #pancake #duck #chinese #hoisin Hoisin Duck Pancake Wraps #pancake #duck #chinese #hoisin
Now, I think we both decided after that exercise that life is too short to do the whole duck again, but making my own Chinese pancakes was a skill that I was happy I learnt. The pancakes here are slightly thicker than those originals, because those were very fiddly and I think slightly thicker pancakes are easier to hold if you like to stuff them full like I do. This recipe will make a great main meal for Pancake Day night before dessert, because I don't think I'd ever manage to not have the traditional sugar and fresh lemon juice crepes for dessert. Recently I've also taken to mixing fresh thyme into my sugar for a grown up twist. Instead of having a big duck or doing the whole roasting lark, I've found for a manageable treat to serve just you one duck leg, rubbed with Chinese Five Spice, roasted and then shredded with two forks, skin and all will suffice.

  • 1 Duck Leg
  • 1/4 tsp Chinese 5 Spice
  • Freshly Ground Sea Salt
  • Waitrose Hoisin Sauce
  • 1/4 Cucumber, cut into matchsticks 
  • 2 Spring Onions, shredded
  • 115g (4 oz) Plain Flour
  • 80ml (5 1/2 tbsp) Boiling Water
  • 1/4 tsp Vegetable Oil
  • Waitrose Toasted Sesame Oil

Preheat your oven to 180 degrees celsius (335 degrees fahrenheit). Sprinkle the Chinese 5 Spice over the skin of the duck leg and place on a foil lined baking tray. Roast in the oven for 90 minutes. Meanwhile, you can make your pancakes and prepare your vegetables. Mix the flour, boiling water and vegetable oil together to create a dough. Knead it into a ball and wrap in cling film. Leave to rest for 30 minutes. Shred the spring onions and matchstick the cucumber.

Knead the dough until smooth, this should take about 5 minutes. Divide the dough into 8. Heat a big dry frying pan to a medium heat. Flatten each dough ball into a patty and brush half of them with a lot of Toasted Sesame Oil. Press an oiled patty to a dry one to make them stick together, and roll each one out until thin. This helps make thinner pancakes than you can physically roll, because the oil will allow them to separate once cooked and therefore less fragile. If you are in a silly student flat like me and don't have a rolling pin, use an empty wine bottle; I'm sure you'll have loads of those hanging about! However, this is my excuse for why my pancakes are not round, though I know full well I can't roll pizza dough into a circle to save my life, either. Bake these thin rounds one at a time in the dry pan for a few minutes each side until the puff up and have a few brown spots on each side. Remove from the pan and while still hot, but cool enough to touch carefully find the edges and prize apart the two halves. This does take a bit of practice, I warn you, but the more oil between them without making a mess the better. 

Remove the duck from the oven and using two forks, shred the whole thing off the bone including the skin. Serve hot wrapped up in the pancakes with the cucumber, spring onions and liberal amounts of Hoisin Sauce (the best Chinese flavour ever!)

What are your plans this year for Pancake Day? Are you going to go down the traditional route, or are you going to make something a little bit different. I feel making something non traditional for Pancake Day is a bit like not having a turkey on Thanksgiving, some people get excited about it, and some people think it is a real crime! 


  1. These look so good! We've tried to make crispy duck before (not quite sure it's worth the effort) but I've never had the pancakes even from a takeaway. Might have to try my own now!

  2. I'm so happy that I'm not the only one who thought it was not worth making it from scratch again! Usually I like doing everything homemade and not getting from a takeaway or supermarket oriental section, but sometimes life really is too short!

  3. It looks amazing!!! Too bad we dont get that kinda of sauce here, i wonder how it tastes like :D

  4. Where do you live Noelia? Hoisin is a pretty ubiquitous ingredient these days!

  5. I've never considered actually making crispy duck pancakes before, as I just assumed it would be really tricky and laborious... but these look pretty good, and probably cheaper than the take-away kind! :)

  6. As I said, the pancakes are worth doing, but the whole duck is not worth the time and effort!

    As for prices, the pancakes are much cheaper as they are minimal amounts of oil, flour and water, and depending where you get your duck I think it does work out cheaper. I buy Gressingham Duck Legs which are £4 for a pack of two, so it makes the duck £2 a head plus a bit of Five Spice.

  7. I love hoisin duck, it's never occurred to me to make my own pancakes before. I will have to try that next time I make it!

  8. Let me know how you get on. As I've said here, these are slightly thicker than normal so you can stuff more in the middle, but I've also made the thin traditional ones out of one of Ching-He Huang's books (I have them all, can't remember which!) which also worked really well at home.

  9. I saw your post this morning and went straight to a Vietnamese place for a Bánh xèo lunch. Not the same but similar, and SO satisfying on a gloomy day.

  10. Officially jealous of your lunch now. And this is coming from someone who lunched out of Borough Market today. I have not done much exploration of Vietnamese yet, but I have already made it a mission to perfect a recipe for the perfect Bánh Mi. Meat and pate in a baguette with fresh crunchiness seems too good to be true.

  11. My sister would love this, may have to whip some up!



  12. This looks delicious! Hoisin duck is one of my favourite things in the world. I have never even tried to cook it but this sounds quite straightforward and I may give it a go! Love the idea of having a savoury pancake based course before the traditional sweet!

  13. Let me know what you think if you do try it. It is one of my favourites, too!

  14. One of my all-time favourite dishes! Always get pangs of guilty eating duck because they're so funny but I just can't resist crispy duck. I'm obsessed with hoisin sauce too...have it with most meals!


  15. Crispy duck is my favourite meal ever and I'm now dying to try this out, I could eat it alllll day long!