Five-Spice Duck Legs with Pancakes


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Forget buying little kits from the supermarket to make duck pancakes, you can easily make your own. Originally I had planned to do a recipe for a whole duck, slow roasted. But duck legs are faster, less messy and have lush stringy flesh. You can buy the pancakes in Asian grocery stores, frozen, or just use small flour tortillas if you can’t get them.

Preparation: 15 Minutes
Cooking: 1 Hour


  • 6 duck Marylands (leg quarters)
  • 2 star anise, ground
  • 3 teaspoons Chinese five spice
  • tablespoons soy sauce


  • warm Chinese pancakes or small flour tortillas
  • plum or hoisin sauce
  • 2 Lebanese (short) cucumbers, cut into batons
  • 6 spring onions (scallions), julienned


Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced.

Rub the duck skin with the combined ground spices, then brush the fleshy side with the soy sauce. Place the duck in a baking dish, skin-side up, cover with foil and roast for 45 minutes. Remove the foil, then increase the oven temperature to 220°C (425°F) or 200°C (400°F) fan forced and roast for another 15 minutes or until the meat pulls back from the bone and the skin is crisp. Remove from the oven and stand until cool enough to handle.

Shred the duck flesh and skin and serve on a platter with the pancakes, sauce, cucumbers and spring onion to roll up.