Duck Pancakes
- Persons: 4
- Preparation time: 10 minutes
- Cooking time: 1 hour
Ingredients
- 4 duck legs
- 1 tbsp sugar
- ½ tbsp salt
- 1 tsp Chinese five-spice powder
- 200 ml chicken stock
For serving
- Hoisin sauce
- ½ cucumber, thinly sliced
- Bunch of spring onions, finely chopped
- 20–24 ready-made Chinese-style pancakes
Preparation
- Season the duck legs: combine the sugar, salt, and five-spice and rub into the skin and meat. Place the duck in a snug baking dish that fits your air fryer.
- Pour the chicken stock around the duck legs to partially submerge them (about halfway up). Adjust the amount of stock to suit your dish size.
- Select Air Fry and set to 170 °C for 1 hour. Cook until the skin is crispy and the meat is tender. For even crispier skin, air-fry 15 minutes more.
- When cooked, warm the pancakes as directed. Shred the meat and slice the skin into smaller pieces.
- Add a little cooking stock to the shredded meat to keep it juicy.
- Serve immediately with warm pancakes, hoisin sauce, spring onions, and cucumber.
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