Duck Pancakes M&S Style with Crispy Duck and Hoisin

Duck pancakes are a Chinese-inspired way to serve tender duck with thin pancakes, hoisin sauce, cucumber and spring onion; the combination is associated with Peking duck, though home and regional versions vary. This recipe slow-roasts duck legs, crisps the skin and pulls the meat apart for easy wrapping. It gives you an M&S-style meal at home, and you can use shop-bought pancakes, including M&S pancakes if available, warmed according to their packet.

Ingredients

4 duck legs, about 2½ lb (1.1 kg) total
1½ teaspoons fine salt (9 g)
1 teaspoon Chinese five-spice powder (2 g)
1 cup hot water (240 ml), for the roasting pan
⅓ cup hoisin sauce (90 g), plus extra for serving
1 tablespoon light soy sauce (15 ml)
2 teaspoons rice vinegar (10 ml)
1 teaspoon honey (7 g), optional, for a slightly sweeter sauce
16 small Chinese-style wheat pancakes, about 8 oz (225 g) in total, or the quantity in one packet
1 cucumber, about 10 oz (280 g), cut into thin matchsticks
4 spring onions, about 2 oz (60 g), trimmed and cut into fine strips
½ cup loosely packed fresh coriander leaves (15 g), optional
1 teaspoon toasted sesame seeds (3 g), optional

Instructions

Heat the oven to 325°F (160°C). Pat the duck legs dry with paper towels; dry skin browns more readily than damp skin. Mix the salt and five-spice, then rub the mixture over both sides of the legs, concentrating on the skin. Set a rack inside a roasting pan and pour the hot water into the pan beneath it. Arrange the duck skin-side up on the rack so the legs are not sitting in their rendered fat.
Roast for 2 hours, checking the water level once during cooking and adding a little more hot water if the pan has become dry. The water is there to reduce smoking from drippings, not to cover or boil the duck. At the end of roasting, check the thickest part of a leg with a food thermometer, keeping the probe away from bone. USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for duck; the meat should also be tender enough to pull apart. If it has not reached that temperature or is still firm, continue roasting and check again after 10 minutes.
While the duck roasts, prepare the accompaniments. Stir together the hoisin, soy sauce, rice vinegar and optional honey in a small bowl. Taste it: if it is too thick for dipping, mix in 1–2 teaspoons of warm water; if you prefer a sharper sauce, add a few drops more rice vinegar. Cut the cucumber and spring onions into thin, similar-sized strips so they fit neatly inside the pancakes. Keep them covered in the refrigerator until serving.
When the duck is tender and safely cooked, transfer it to a clean board and let it rest for 10 minutes. Raise the oven to 425°F (220°C). Return the legs skin-side up to the rack and roast for 15 minutes, checking that the skin is crisp and not burning. If your oven heats unevenly, rotate the pan once. Let the duck cool just enough to handle, then remove and discard the bones and pull the meat into bite-sized shreds. Keep the crisp skin with the meat, or cut it into small pieces and offer it separately so it stays crisp.
Warm the pancakes just before assembling, following the packet directions if you are using a packaged product. For many wheat pancakes, a steamer takes about 3–5 minutes; alternatively, place a small stack in a microwave-safe dish, cover with a barely damp paper towel and heat in short bursts until pliable. Do not leave them exposed while you prepare the table, as they dry and crack quickly. Place the warm pancakes under a clean tea towel or in a covered basket.
Set out the duck, pancakes, hoisin mixture, cucumber, spring onion and optional coriander and sesame seeds in separate bowls. To eat, spread a little hoisin down the centre of a pancake, add a small amount of duck and a few vegetable strips, then fold or roll it around the filling. Keep the filling modest: overstuffed pancakes are harder to wrap and tend to split.

Tips

Dry the skin well. Moisture on the duck skin slows browning. If you have time, pat the legs dry and leave them uncovered on a tray in the refrigerator for several hours before seasoning. That optional drying time is not included in the recipe timing, and the duck should remain refrigerated rather than sitting out.
Use a practical pancake substitute. If you cannot find Chinese-style wheat pancakes, small flour tortillas are convenient. Warm them until soft, but expect a thicker, chewier wrap with a less delicate texture. Lettuce leaves can work as a crisp, gluten-free-style alternative, though they are not a close match for the traditional soft pancake.
Do not skip the thermometer. Duck legs can look browned before the meat at the bone has reached a safe temperature. Check the thickest part without touching bone, and cook longer if needed. For especially crisp skin, make sure the surface is dry before the final hot oven stage and watch it closely.
Keep the components separate. Sauce, vegetables and duck can all be prepared ahead, but assemble each pancake at the table. Wet sauce and cucumber soften the pancakes, while covering hot duck tightly traps steam and softens the skin.

Serving Suggestions

Serve the duck as a build-your-own platter, with warm pancakes in a covered basket and the fillings arranged in separate dishes. Put out extra hoisin for anyone who likes a generous coating, plus a small bowl of sliced spring onion or cucumber for topping. A simple side of steamed rice, stir-fried greens or lightly dressed cabbage makes the meal more substantial without competing with the sweet-savoury duck. If you want a fresh contrast, offer orange segments or a mild cucumber salad; keep strongly flavoured sides modest so the five-spice and hoisin remain noticeable.

For a relaxed dinner, bring the platter to the table as soon as the pancakes are warm and the duck has been pulled. A useful serving rhythm is to warm half the pancakes first and the rest later, rather than letting the entire stack cool. Put out a spoon for the sauce and tongs for the duck, and keep raw garnishes separate from the roasting pan and utensils used for uncooked poultry.

Variations

Use a different cut: Duck breasts can be used, but they cook much faster than legs and need a different method; do not roast them for the full time in this recipe. Cook them separately and use a thermometer to confirm 165°F (74°C), then slice or shred the meat. The result is less gelatinous and usually less fall-apart tender than slow-roasted leg meat.

Make it spicier: Add a little chilli crisp or finely sliced fresh chilli to the serving table rather than mixing it into the whole batch of sauce. That lets each person choose their heat level. For a brighter sauce, use a little more rice vinegar; for a deeper savoury flavour, add a small splash of soy sauce, tasting as you go because both hoisin and soy are salty.

Try another garnish: Thin carrot matchsticks, sliced radish or a few coriander leaves can join or replace the cucumber. These add crunch and freshness, but avoid piling in too many fillings. If you cannot get hoisin, use a thick plum sauce as a substitute; it will taste fruitier and generally less savoury, so add a little soy sauce to balance it.

Shortcut with ready-cooked duck: If you have a packaged cooked duck product, use its own heating instructions rather than applying the raw-leg roasting times here. Shred it, crisp the skin only if the package allows, and reheat leftovers to 165°F (74°C). M&S product ranges and pack directions can change, so check the label for the item you have bought.

Storage and Reheating

Refrigerate cooked duck within 2 hours of cooking. Store the duck, pancakes, vegetables and sauce separately in covered containers; this keeps the pancakes from turning soggy and helps the duck skin retain its texture. Cooked duck keeps for 3–4 days in the refrigerator. Follow the pancake packet’s storage directions once opened, and discard cut vegetables if they have been left at room temperature for too long or no longer look fresh.

To reheat duck, place it in a covered oven-safe dish with a teaspoon or two of water, then heat at 325°F (160°C) until hot throughout. Check with a food thermometer and bring leftovers to 165°F (74°C), the USDA FSIS reheating temperature. If you want to refresh the skin, uncover the dish for the last few minutes or briefly use a hot skillet after the meat has heated through. Warm pancakes separately according to their packaging, and avoid reheating them repeatedly because they become dry and brittle. Freeze duck separately for up to 2–3 months for best quality; thaw it in the refrigerator before reheating. Do not freeze the assembled pancakes.

Frequently Asked Questions

Are these the same as M&S duck pancakes?
This is a from-scratch recipe for the same general style of meal, not a copy of a particular M&S product or its label instructions. If you have bought M&S pancakes or cooked duck, follow the package directions for warming and storage, since products and instructions can differ.

Can I make the duck ahead?
Yes. Roast and pull the duck up to 2 days ahead, cool it promptly and refrigerate it in a covered container. Reheat it to 165°F (74°C) before serving, then warm the pancakes and cut the fresh vegetables close to mealtime. The skin will be less crisp after storage, but a brief uncovered finish in a hot oven can help restore some texture.

Why are my pancakes cracking?
They may be cold, over-heated or left uncovered. Warm them until pliable rather than hot and crisp, and keep the stack covered with a clean towel while serving. If a pancake is already cracked, use it as a small wrap or layer two together rather than overfilling one.

Can I use a whole duck instead of legs?
You can, but the timing and yield will differ, and a whole bird is less convenient to portion for this platter. Use a reliable whole-duck roasting method and check the thickest parts with a thermometer for the safe minimum temperature before shredding. Four legs are chosen here because they provide a straightforward amount of tender meat for four people.

What can I use instead of hoisin?
Plum sauce is the closest easy substitute, though it is usually fruitier and less savoury. Stir in a small amount of soy sauce to add savouriness, then taste before adding more. A mixture of smooth peanut butter, soy sauce, a little honey and warm water can also make a dip, but it changes the flavour substantially and is not a direct hoisin replacement.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).