eCook Meal
CRISPY PULLED DUCK PANCAKES
with hoisin sauce, pickled slaw & peanuts
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R146.66
for 4 servings · R36.67 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
-
White Wine Vinegar needs 80 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Duck Legs needs 4Free Range Duck Legs Avg 400 g R70.95 · whole pack (size can't be divided)R70.95
-
Spring Onions needs 3Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Shredded Green & Red Cabbage and Julienne Carrots
- Ongs Hoisin Sauce
- Cocktail Rotis
- NOMU Oriental Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for CRISPY PULLED DUCK PANCAKES?
The preparation time for CRISPY PULLED DUCK PANCAKES with hoisin sauce, pickled slaw & peanuts is between 30 and 40 minutes.
What is the total time required to make CRISPY PULLED DUCK PANCAKES with hoisin sauce, pickled slaw & peanuts?
The total time required to make CRISPY PULLED DUCK PANCAKES with hoisin sauce, pickled slaw & peanuts is between 50 and 60 minutes.
How many servings does CRISPY PULLED DUCK PANCAKES provide?
4 servings
What are the main ingredients in CRISPY PULLED DUCK PANCAKES?
Cocktail Rotis, Cucumber, Duck Legs, Lime, NOMU Oriental Rub, Ongs Hoisin Sauce, Peanuts, Shredded Green & Red Cabbage and Julienne Carrots, Spring Onion, White Wine Vinegar
What is the nutritional information of CRISPY PULLED DUCK PANCAKES?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare CRISPY PULLED DUCK PANCAKES?
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. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make CRISPY PULLED DUCK PANCAKES?
Cocktail Rotis, Cucumber, Duck Legs, Lime, NOMU Oriental Rub, Ongs Hoisin Sauce, Peanuts, Shredded Green & Red Cabbage and Julienne Carrots, Spring Onion, White Wine Vinegar
How many calories does CRISPY PULLED DUCK PANCAKES have?
calories
How much fat content does CRISPY PULLED DUCK PANCAKES have?
grams