Chinese-style, free-range duck, shredded and fried to crispy perfection, then rolled up in mini roti pancakes with slaw, fresh cucumber, sticky hoisin sauce, and a sprinkling of toasted peanuts.
CRISPY PULLED DUCK PANCAKES
CRISPY PULLED DUCK PANCAKES
with hoisin sauce, pickled slaw & peanuts
Hands on Time: 30 - 40 minutes
Overall Time: 50 - 60 minutes
Ingredients:
- Cocktail Rotis
- Cucumber
- Duck Legs
- Free-Range Duck Leg
- Lime
- Limes
- NOMU Oriental Rub
- Ongs Hoisin Sauce
- Peanuts
- Shredded Green & Red Cabbage and Julienne Carrots
- Spring Onion
- Spring Onions
- White Wine Vinegar
From your kitchen:
- Salt & Pepper
- Paper Towel
- Water
- Sugar/Sweetener/Honey
TOAST THE PEANUTS
Preheat the oven to 200°C. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Run the pan under cold water to cool it down and wipe dry.
DELISH DUCK
Pat the duck leg dry with some paper towel. Using a sharp knife, score the skin by cutting slits into it in a broad, cross-hatch pattern, without piercing the flesh. Season the skin with salt. Place the duck leg skin-side down in the cool, dry pan. (It doesn't need oil; the duck will render its own fat.) Turn on the heat to medium and fry for 5-7 minutes until the skin starts to brown and crisp but the meat is not cooked through. Remove the pan from the heat, leaving the fat there for later use. Transfer the duck leg to a roasting tray and place in the hot oven for 15-20 minutes until cooked through. Remove from the tray on completion and set aside to cool.
PICKLE THE SLAW
To make the pickling liquid, combine the white wine vinegar and 60ml of water in a salad bowl. Add 1 tsp of a sweetener of choice and stir until dissolved. Add in the slaw, toss to coat, and set aside to pickle.
FRIED SHREDDED DUCK
Once the duck leg is cool enough to handle, use two forks to shred the meat by breaking it up into shards as you pull it off the bones. Discard the bones and any bits of gristle or fat. Return the pan with the reserved duck fat to a medium heat. When hot, fry the shredded duck for 2-3 mins until heated through and crispy. In the final minute, add the Oriental Rub to taste. Remove the pan from the heat.
WARM ROTIS
Place a clean, dry pan over a medium-high heat. When hot, heat the rotis for 1 minute per side until lightly toasted and warmed through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Just before serving, drain the pickled slaw.
ROLL IT ALL UP
Assemble your duck pancakes by layering the rotis with the pickled slaw followed by the strips of cucumber and spring onion. Top with the crispy pulled duck and dollop over the hoisin sauce. Garnish with a squeeze of lime and the toasted peanuts, and roll up your tasty pancakes. Heaven!
Peanuts - 15g
Free-Range Duck Leg - 1
White Wine Vinegar - 20ml
Shredded Green & Red Cabbage and Julienne Carrots - 75g
NOMU Oriental Rub - 10ml
Cocktail Rotis - 4
Cucumber - 50g
Spring Onion - 1
Ongs Hoisin Sauce - 50ml
Lime - 1
TOAST THE PEANUTS
Preheat the oven to 200°C. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Run the pan under cold water to cool it down and wipe dry.
DELISH DUCK
Pat the duck legs dry with some paper towel. Using a sharp knife, score the skin by cutting slits into it in a broad, cross-hatch pattern, without piercing the flesh. Season the skin with salt. Place the duck legs skin-side down in the cool, dry pan. (It doesn't need oil; the duck will render its own fat.) Turn on the heat to medium and fry for 5-7 minutes until the skin starts to brown and crisp but the meat is not cooked through. Remove the pan from the heat, leaving the fat there for later use. Transfer the duck legs to a roasting tray and place in the hot oven for 15-20 minutes until cooked through. Remove from the tray on completion and set aside to cool.
PICKLE THE SLAW
To make the pickling liquid, combine the white wine vinegar and 125ml of water in a salad bowl. Add 1 tbsp of a sweetener of choice and stir until dissolved. Add in the slaw, toss to coat, and set aside to pickle.
FRIED SHREDDED DUCK
Once the duck legs are cool enough to handle, use two forks to shred the meat by breaking it up into shards as you pull it off the bones. Discard the bones and any bits of gristle or fat. Return the pan with the reserved duck fat to a medium heat. When hot, fry the shredded duck for 3-4 mins until heated through and crispy. In the final minute, add the Oriental Rub to taste. Remove the pan from the heat.
WARM ROTIS
Place a clean, dry pan over a medium-high heat. When hot, heat the rotis for 1 minute per side until lightly toasted and warmed through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Just before serving, drain the pickled slaw.
ROLL IT ALL UP
Assemble your duck pancakes by layering the rotis with the pickled slaw followed by the strips of cucumber and spring onion. Top with the crispy pulled duck and dollop over the hoisin sauce. Garnish with a squeeze of lime and the toasted peanuts, and roll up your tasty pancakes. Heaven!
Peanuts - 30g
Duck Legs - 2
White Wine Vinegar - 40ml
Shredded Green & Red Cabbage and Julienne Carrots - 150g
NOMU Oriental Rub - 20ml
Cocktail Rotis - 8
Cucumber - 100g
Spring Onions - 2
Ongs Hoisin Sauce - 100ml
Lime - 1
TOAST THE PEANUTS
Preheat the oven to 200°C. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Run the pan under cold water to cool it down and wipe dry.
DELISH DUCK
Pat the duck legs dry with some paper towel. Using a sharp knife, score the skin by cutting slits into it in a broad, cross-hatch pattern, without piercing the flesh. Season the skin with salt. Place the duck legs skin-side down in the cool, dry pan. (It doesn't need oil; the duck will render its own fat.) Turn on the heat to medium and fry for 5-7 minutes until the skin starts to brown and crisp but the meat is not cooked through. Remove the pan from the heat, leaving the fat there for later use. Transfer the duck legs to a roasting tray and place in the hot oven for 15-20 minutes until cooked through. Remove from the tray on completion and set aside to cool.
PICKLE THE SLAW
To make the pickling liquid, combine the white wine vinegar and 125ml of water in a salad bowl. Add 1 tbsp of a sweetener of choice and stir until dissolved. Add in the slaw, toss to coat, and set aside to pickle.
FRIED SHREDDED DUCK
Once the duck legs are cool enough to handle, use two forks to shred the meat by breaking it up into shards as you pull it off the bones. Discard the bones and any bits of gristle or fat. Return the pan with the reserved duck fat to a medium heat. When hot, fry the shredded duck for 3-4 mins until heated through and crispy. In the final minute, add the Oriental Rub to taste. Remove the pan from the heat.
WARM ROTIS
Place a clean, dry pan over a medium-high heat. When hot, heat the rotis for 1 minute per side until lightly toasted and warmed through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Just before serving, drain the pickled slaw.
ROLL IT ALL UP
Assemble your duck pancakes by layering the rotis with the pickled slaw followed by the strips of cucumber and spring onion. Top with the crispy pulled duck and dollop over the hoisin sauce. Garnish with a squeeze of lime and the toasted peanuts, and roll up your tasty pancakes. Heaven!
Peanuts - 30g
Duck Legs - 2
White Wine Vinegar - 40ml
Shredded Green & Red Cabbage and Julienne Carrots - 150g
NOMU Oriental Rub - 20ml
Cocktail Rotis - 8
Cucumber - 100g
Spring Onions - 2
Ongs Hoisin Sauce - 100ml
Lime - 1
TOAST THE PEANUTS
Preheat the oven to 200°C. Place the peanuts in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Run the pan under cold water to cool it down and wipe dry.
DELISH DUCK
Pat the duck legs dry with some paper towel. Using a sharp knife, score the skin by cutting slits into it in a broad, cross-hatch pattern, without piercing the flesh. Season the skin with salt. Place the duck legs skin-side down in the cool, dry pan. (It doesn't need oil; the duck will render its own fat.) Turn on the heat to medium and fry for 5-7 minutes until the skin starts to brown and crisp but the meat is not cooked through. Remove the pan from the heat, leaving the fat there for later use. Transfer the duck legs to a roasting tray and place in the hot oven for 15-20 minutes until cooked through. Remove from the tray on completion and set aside to cool.
PICKLE THE SLAW
To make the pickling liquid, combine the white wine vinegar and 250ml of water in a salad bowl. Add 2 tbsp of a sweetener of choice and stir until dissolved. Add in the slaw, toss to coat, and set aside to pickle.
FRIED SHREDDED DUCK
Once the duck legs are cool enough to handle, use two forks to shred the meat by breaking it up into shards as you pull it off the bones. Discard the bones and any bits of gristle or fat. Return the pan with the reserved duck fat to a medium heat. When hot, fry the shredded duck for 3-4 mins until heated through and crispy. In the final minute, add the Oriental Rub to taste. Remove the pan from the heat.
WARM ROTIS
Place a clean, dry pan over a medium-high heat. When hot, heat the rotis for 1 minute per side until lightly toasted and warmed through. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Just before serving, drain the pickled slaw.
ROLL IT ALL UP
Assemble your duck pancakes by layering the rotis with the pickled slaw followed by the strips of cucumber and spring onion. Top with the crispy pulled duck and dollop over the hoisin sauce. Garnish with a squeeze of lime and the toasted peanuts, and roll up your tasty pancakes. Heaven!
Peanuts - 60g
Duck Legs - 4
White Wine Vinegar - 80ml
Shredded Green & Red Cabbage and Julienne Carrots - 300g
NOMU Oriental Rub - 40ml
Cocktail Rotis - 16
Cucumber - 200g
Spring Onions - 3
Ongs Hoisin Sauce - 200ml
Limes - 2
Woolies Products in this dish
