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So, time for some fancy new pictures today for a recipe I created as a Pancake Day / Chinese New Year hybrid was back in 2014, shooting on the horrible patch of clear grey granite under the microwave in my shared student flat: my Hoisin Crispy Duck Pancake Wraps.
You guys really, really love this recipe and so many of you make it every year – which is why I think it’s in need of an update. It’s essentially at home crispy aromatic duck without the fuss and without the packet.
In the original post I wrote about the time my Dad and I made crispy aromatic duck – as well as the paper thin pancakes – from scratch, and how while it was really, really delicious, I still don’t think it is worth the effort to do yourself. But these hoisin crispy duck pancake wraps? They’re a happy medium, using the same technique used to make Chinese pancakes, but thicker and therefore much easier to handle. You won’t be burning your fingertips making these, and you’ll also be able to stuff more duck, spring onion, cucumber and hoisin into them, too!
Frequently Asked Questions
Can I make these pancakes ahead?
Yes, but you’ll want to transfer them to a zip top or seal top bag while they’re still warm to keep them soft and supple, and warm them slightly in the microwave before serving.
Can I roast a whole duck instead?
Yes! You can totally do this if it is more cost effective than using a tonne of legs if you want to scale this recipe up. Instead rub it with a whole 1 tsp of five spice and follow the roasting instructions on the packet. You will however end up with slightly juicier rather than crisper meat than if you used legs, but they’ll be just as delicious!
These easy duck wraps are a cheats way of doing crispy aromatic duck for one, with easy, versatile homemade wraps.
For the Crispy Duck
1 duck leg
1/4 tsp chinese five spice
freshly ground sea salt
For the Hoisin Wraps
115g (4 oz) plain (all purpose) flour
80ml (5 1/2 tbsp) boiling water
toasted sesame oil
1/2 english cucumber
2 large spring onions
toasted sesame seeds
Preheat the oven to 180 degrees celsius (335 degrees fahrenheit). Sprinkle the five spice over the skin of the duck leg and place on a foil lined baking tray along with a good few grinds of salt. Roast in the oven for 1 hour 30 minutes.
Meanwhile, make your pancake wraps. Mix the flour, boiling water and a dash of oil together to create a dough. Knead it into a ball and wrap in cling film. Leave to rest for 30 minutes.
Trim and shred the spring onions into and cut the cucumber into matchsticks of equal length.
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 toasted sesame oil. Press an oiled patty to a dry one to make them stick together, and roll each one out into a thin circle. This helps make thinner pancakes than you can physically roll, because the oil will allow them to separate once cooked and therefore less fragile.
Fry off the wraps one at a time in the dry pan for a few minutes on side until they puff up and have a few brown spots on each side. Remove from the pan and, carefully, find the edges and prize apart the two halves.
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, a sprinkling of sesame seeds and liberal amounts of hoisin sauce.
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