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Cheat’s Crispy Duck and Pancakes

Lisa Faulkner

Prep 15 mins

Cook 15 mins

Total 30 mins

Serves 4

This Crispy Duck and Pancakes recipe is a quick and easy take on one of my takeaway favourites.


  • 2 duck breasts, skin on
  • 1 tsp Chinese five spice
  • 1 tsp sea salt
  • ó cucumber
  • bunch of spring onions
  • 8 Chinese pancakes
  • hoisin or plum sauce, to serve


  1. Score the skin of the duck and rub with a little of the five spice and most of the salt.
  2. Place a non-stick frying pan over a high heat and lay the duck breasts in skin side down.
  3. Cook for 10 minutes until the skin is very crispy and the fat rendered out.
  4. Pour away most of the fat then sprinkle the meat side with the rest of the five spice and salt.
  5. Turn the breasts over and cook for 5 minutes before turning them back over on to the skin side to cook for a minute or two more. Set aside on a plate to rest.
  6. Peel and deseed the cucumber and cut into thin matchsticks.
  7. Halve the spring onions and slice each one lengthways into thin matchsticks. Fill a bowl with cold water and ice and drop the spring onions into it.
  8. Warm the pancakes according to the packet instructions.
  9. Finely slice the crispy-skinned duck breasts, and drain and pat dry the spring onions. Serve the pancakes with a splodge of hoisin or plum sauce, slices of the duck and a few cucumber and spring onion pieces.