Crispy Duck Pancakes
Crispy Duck Pancakes
Course: Recipes, MainDifficulty: EasyServings
4
servingsTotal timeminutes
INGREDIENTS
4 Ololo duck legs
1 tsp five-spice powder
1 tsp Sichuan peppercorns, crushed
1 tsp salt
A drizzle of honey
200ml chicken broth
Directions
- Prick the skin of the legs all over with the tip of a sharp knife or fork. Make a dry rub by mixing salt, 5-spice, and crushed peppercorns. Rub this all over the duck legs and allow them to sit in the fridge overnight or for a few hours before cooking. Preheat the oven to 200°C. Pat the duck legs dry then place them skin-side down in a frying pan over high heat. After about 5 minutes the skin will start to crisp and brown. Turn them over to cook the other side. Transfer the legs to an ovenproof dish.
- Drizzle the skin with a little honey and add the chicken stock to the dish. Put in the hot oven for about 20 minutes before dropping the temperature down to 140°C for another hour or until the meat falls away from the bone of the duck leg.
- While the duck is cooking, make the pancakes. When the duck is ready, allow the duck leg to cool slightly before shredding the meat from the bone with two forks.
- Serve the shredded duck with the pancakes, cucumber sticks, spring onions, and hoisin sauce.
- Pair with: La Borgata Montepulciano D’Abruzzo
- To serve
- 8 pancakes
- Cucumber sticks
- Spring onions, sliced
- Hoisin sauce
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