We are firm believers that no Chinese feast is complete without crispy duck pancakes, but did you know that they’re easy to make from home? That’s right, you don’t need to book a table at your local Chinese restaurant to tuck into this delicious starter when Gressingham’s Aromatic Half Crispy Duck* pack makes whipping these up a breeze.
We served ours as part of a wider feast for a group to enjoy, but this pack is also perfect for a starter for two. The duck has been seasoned with an authentic recipe of herbs and spices that really is quite something, and the meat is tender and easy to shred. Plus, all of Gressingham’s ducks are bred, hatched and reared on Red Tractor assured farms across East Anglia so it gets a big thumbs up from us!
We chopped up some cucumber and spring onions for our pancakes (not included in the pack), and served it alongside some of our favourite Chinese snacks – vegetable spring rolls, crispy seaweed, chicken chow mein, sweet chilli dipping sauce and prawn crackers. What are your favourite Chinese nibbles?
If you’re planning on hosting the ultimate Chinese night in and are planning on serving these pancakes you’ll need a roasting tin with rack, chopping board and two forks to shred. To serve we recommend pulling out all the stops by impressing guests with chopsticks and stands, perfectly sized side plates, dipping bowls and serving bowls and boards.
What you will need
*Please note – We teamed up with Gressingham to show you how easy it is to enjoy Crispy Duck Pancakes in the comfort of your own home, but you should always read the label before consuming or using the product (Gressingham Half Aromatic Crispy Duck 550g) and never rely solely on the information presented within this post or within our video. If you have any queries surrounding the product please contact Gressingham directly.
Printable recipe
- 1 Gressingham Half Aromatic Crispy Duck 550g
- ½ cucumber
- 3-4 spring onions
- Preheat oven to 220°C.
- Remove all packaging and place duck skin side up on a wire rack over a roasting tin.
- Bake in the oven for 35-40 minutes.
- Whilst the duck is in the oven, slice some cucumber thinly and some sping onion diagonally.
- Remove the duck from the oven and using two forks, shread the meat.
- Heat the pancakes in a microwave for 20 seconds (850W / Cat E) or 30 seconds (750W / Cat D).
- Serve your shredded duck alongside your pancakes, hoisin sauce, cucumber and spring onions.
I would like to say the lamb tagine recipe is absolutely gorgeous made it tonight for tea.
Thank you for sharing this recipe, x
We’re delighted to hear that you loved the lamb Kleftiko recipe, Janet! It’s one of our favourite recipes.