If you’re after a BBQ masterpiece with a bold twist, this is it. Smoked five-spice duck, slow-cooked over cherrywood until tender, then hand-shredded and finished with crackly, crispy skin. It’s a flavour-packed spin on the Chinese classic, with fiery chilli crunch drizzle and soft steamed pancakes for the perfect bite. We used a whole Barbary duck, scored the skin, and let the Ninja Woodfire Grill work its magic. Serve it DIY-style with hoisin, fresh veg, and crispy skin shards—it’s a serious crowd-pleaser.
For The Duck:
For The Pancake Platter:
When serving your Five-Spice Duck Pancakes, to keep flavours balanced and full of texture it’s essential to serve the same ingredients under the pancake platter to complete your dish. Crunchy cucumber batons and fresh spring onion to cut through the richness of the duck beautifully. A generous drizzle of hoisin sauce brings that sweet-savoury depth, while the fiery chilli crunch adds a kick of heat and texture. Soft, steamed Chinese pancakes tie it all together, wrapping everything up into one perfect bite.
To take your chilli crispy duck pancakes up a notch, you could add a few sides that complement the bold flavours. To add fresh crunch, why not add a light Asian slaw with shredded cabbage, carrot, and a sesame-soy dressing. For something warm, try duck fat roasted potatoes or sticky glazed baby carrots for a sweet and savoury balance. For dipping, we recommend serving a plum sauce or garlic soy-chilli dip on the side.
Whole fresh Barbary duck is the best fit for this dish. A lean, tender meat with a rich, gamey flavour and enough fat to keep things juicy during the low-and-slow smoke. This type of duck won’t overwhelm the dish or turn greasy. The firmer skin crisps up beautifully when finished at high heat, making it perfect for the golden, crackly finish.
Once the duck has been smoked at 120°C, switch to air fry mode at 190°C and cook the duck for around 10 minutes, checking every few minutes. For extra crisp, remove the skin after resting, then air fry it separately until it’s golden. Keep a close eye to avoid burning. Let it cool slightly, then break into shards for the ultimate crunchy topping.
