Five-Spice Duck Pancakes with Chilli Crunch & Shredded Crispy Skin
- 115 Minutes
- Medium
- Game Meats
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.
Cooking Method
- The Day Before Preparation: Start by patting the duck dry, moisture isn’t friends with crispy skin. Then lightly score the skin in a criss-cross pattern to help the rich rat render nicely. Make your marinade: five-spice, salt, sugar, rice wine, soy sauce, garlic, and ginger. Then apply your marinade all over and under the skin too if possible. Stuff the cavity with whole spring onions for a hint of fresh flavour. Finally, put the duck breast-side up in the fridge uncovered overnight, this is essential for the crisp skin.
- Cooking Day: An hour before it’s time to smoke, take the marinated duck out of the fridge so it can reach room temperature. Load your Ninja Woodfire Grill with cherry or applewood pellets, then set it to smoker mode at 120°C. Then put your duck breast-side up in the crisper basket. Probe the breast and use an instant-read thermometer to check the thighs too, they’re usually hotter than breast. Finally, smoke for about 1 hour 10 mins, or until the breast temperature hits 75°C and the thighs are juicy and safe.
- Getting Crispy Skin: Turn the Ninja to air fry mode at 190°C, then air fry the duck for 10 mins, whilst checking every 3 mins. Some parts of the skin might crisp however some might lag. If this is the case, take the duck out and let it rest. Carefully peel off the skin and return just the skin to the crisper basket. Air fry until golden and crackly – don’t walk away, it can burn fast!
- Shredding: Let the duck rest 10–15 mins while you prep the serving platter. Put on cotton gloves under nitrile ones and shred the duck by hand like a pro. Keep crispy skin shards separate for topping.
- Serve Up: Use a microwave or steamer to warm the pancakes. Then arrange everything on a platter: shredded duck, hoisin, veggies, crispy skin, and a spicy chilli crunch. Finally, it’s time to build your own: Hoisin → Duck → Crispy Skin → Veg → Chilli Crunch → Roll → Bite → Heaven.
The Ingredients
For The Duck:
- 1 Whole Large Barbary Duck
- 2 Tbsp Chinese Five-Spice Powder
- 1 Tbsp Sea Salt
- 1 Tbsp Soft Light Brown Sugar
- 2 Tbsp Shaoxing Wine
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Garlic Paste
- 1 Tbsp Ginger Paste
- 1 Bunch Spring Onions (Whole – For Stuffing The Cavity)
For The Pancake Platter:
- 2 Packs Chinese-Style Pancakes (Use 1-2 Packs Depending On Guests)
- 1 Bottle Hoisin Sauce
- 1 Cucumber (Cut Into Matchsticks)
- 1 Bunch Spring Onions (Sliced Into Thin Strips)
- 1 Jar The Woolf’s Kitchen Chilli Crunch
What To Serve With Five-Spice Duck Pancakes with Chilli Crunch & Shredded Crispy Skin
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.
