Duck Pancakes

• Persons: 4
• Preparation time: 10 minutes
• Cooking time: 1 hour
   

Ingredients

• 4 duck legs
• 1 tbsp sugar
• ½ tbsp salt
• 1 tsp Chinese five-spice powder
• 200 ml chicken stock
   

For serving

• Hoisin sauce
• ½ cucumber, thinly sliced
• Bunch of spring onions, finely chopped
• 20–24 ready-made Chinese-style pancakes
   

Preparation

1. Season the duck legs: combine the sugar, salt, and five-spice and rub into the skin and meat. Place the duck in a snug baking dish that fits your air fryer.
2. Pour the chicken stock around the duck legs to partially submerge them (about halfway up). Adjust the amount of stock to suit your dish size.
3. Select Air Fry and set to 170 °C for 1 hour. Cook until the skin is crispy and the meat is tender. For even crispier skin, air-fry 15 minutes more.
4. When cooked, warm the pancakes as directed. Shred the meat and slice the skin into smaller pieces.
5. Add a little cooking stock to the shredded meat to keep it juicy.
6. Serve immediately with warm pancakes, hoisin sauce, spring onions, and cucumber.