Chinese Duck and Hoisin Crepes

Cook time 1 hour 30 minutes
Servings 20-30


75g plain flour
50g butter, melted
1 egg
190g milk
Pinch salt

Hoisin mixture
½ cup hoisin sauce
1 tsp. Chinese 5 spice
2 drops sesame oil
Zest of ½ an orange
1 tbs. boiling water

1 whole Chinese roast duck or 4 Chinese Roast Duck legs
1 telegraph cucumber, seeds removed and diced
1 bunch spring onions, washed, trimmed and sliced
1 handful cashew nuts (optional), roughly chopped

rice bran oil spray

Chinese Duck and Hoisin Crepes


Place flour and salt in a large bowl and form a well in the middle. Add the butter and egg to the center and begin to mix in gradually, bringing in the flour. This will ensure no lumps form. Slowly add the milk until well combined. Allow the batter to rest in the fridge for 1 hour.

In a crepe pan, lightly spray with rice bran oil spray. Using a ladle, spoon in a tablespoon of batter and spread evenly by agitating the pan to make it as thin as possible. Cook for 1 minute and then flip. Cook for a further 30 seconds. Remove from the pan and continue the process. With a serrated knife, cut the crepes in four and cover with a tea towel until ready to use.

For the hoisin mixture, combine all ingredients together.

Remove the skin from the duck and cut into small pieces. Remove all the remaining meat from the bones of the duck and roughly chop into small pieces. Place in a bowl with the cucumber and shallots and add the hoisin mixture. Combine well.

Place a small spoonful of the duck on each pancake and wrap.