Crispy Peking Duck Pancakes

Malzemeler

• 4 pieces Duck legs
• 12 pieces Chinese pancakes
• 4 tbsp Hoisin sauce
• 1 medium Cucumber
• 4 stalks Green onions
• 1 tsp Five-spice powder
• 1 tbsp Honey
• 2 tbsp Soy sauce

Talimatlar

1. 1

   Rub duck legs with five-spice, salt. Roast at 160°C for 1.5 hours.

2. 2

   Increase to 220°C for 15 minutes for crispy skin.

3. 3

   Shred duck meat. Toss with honey and soy sauce.

4. 4

   Julienne cucumber and green onions.

5. 5

   Steam pancakes. Spread hoisin, add duck, cucumber, and onions. Roll up.