A celebration of Chinese cuisine, this traditional dish is served with pancakes

Serves: 4-6
Difficulty: Easy

Cooking Time: 240 Mins
Prep Time: 20 Mins

Dietary: None
Allergens: Gluten


1 free range duck, salt, ½ cucumber, finely sliced, 8 spring onions, finely sliced, Pack of Chinese pancakes, Hoisin sauce


01. Preheat the oven to 170˚C. Once it has reached temperature, rub salt on the skin of the duck, and place the duck on a rack or slotted tray with a dish below to catch the dripping fat. The duck will need to roast for 2-4 hours depending on the size of the duck. For the last 30 minutes of the cooking time, increase the temperature of the oven to 220˚C to give the duck some heat to ensure it is crispy.

02. When the duck is almost ready, begin preparing the pancakes. The pancakes will need a few minutes to steam, refer to the packages for cooking methods.

03. This dish is ideal for sharing, and best to lay out for guests to build their pancakes. Place the pancakes, sliced cucumber and spring onions along with the hoisin sauce (transferred into a small dipping dish), all on a large plate with the shredded duck.

04. To build your pancakes, place sliced cucumber and spring onions onto the pancakes, adding a little of the shredded duck and topping with a spoon of hoisin sauce. Wrap it up and enjoy!

Hoisin sauce also makes for a delicious dipping sauce with spring rolls.