BBQ roast duck pancakes with Hoisin

BBQ duck 1

I love duck! What is not to like about BBQ duck? Absolutely nothing. And it doesn’t come better than when it is smothered in hoisin sauce and rolled up in a delish soft pancake with a sliver of crunchy cucumber and spring onion.  This dish is a hit at my place and there are rarely any leftovers. The BBQ roast duck is so simple to make and the results are a crispy skin and succulent flesh. I make my own pancakes because I simply can’t find pre-made ones anywhere! But although they make this recipe a bit of a labour, they’re easy to make ahead of time and store in the fridge until needed. 

I use this recipe for the pancakes and the BBQ duck is modified from a recipe in Jamie’s (Oliver’s) Dinners

BBQ roast duck pancakes with hoisin

  • Difficulty: moderate
  • Print

Serves: 4-6 (entrée or main)


  • 1 duck (approximately 2-2.3 kg), wash, remove neck and pat dry

For the marinade sauce:

  • 1 clove garlic, crushed
  • 1 star anise
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon hoisin sauce
  • 1 tablespoon honey
  • 1 tablespoon dark soy sauce
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon Chinese 5 spice

For the pancakes:

  • ½ cup plain flour
  • 2 tablespoons cornflour
  • ¼ cup water
  • ¼ cup milk
  • 2 eggs
  • 2 tablespoons butter, melted

To serve:

  • Spring onions, cut lengthwise into matchstick-sized batons
  • Cucumber, sliced lengthways into ½ cm thick batons, seeds removed
  • ½ cup hoisin sauce
  • Fresh coriander, chopped


  • Prepare the marinade by combining all the marinade ingredients, except the Chinese 5 spice, in a saucepan, then cooking over a medium heat for 2 minutes.
  • Allow to cool slightly, then rub this all over the duck (inside and out).
  • Sprinkle the Chinese 5-spice over the duck and leave to rest – uncovered – in a cool place, such as the fridge, for several hours for the skin to dry out.
  • When the duck has finished marinading, pre-heat the oven to 170°C (150°C fan forced).
  • Place the duck on a roasting tray and roast for 1 ½ to 2 hours (depending on size of the bird), removing excess duck fat from bottom of tray as it roasts (do this as it helps the skin go crispy – I keep the left over duck fat for roast potatoes… mmmmm).
  • At the end of the cooking time, if the skin doesn’t look crispy enough, turn up the oven to 200°C (180°C fan forced) and roast for a further 15 minutes.
  • Remove from oven and allow to rest for 15 minutes before serving.

For the pancakes:

  • While the duck is marinading or roasting, prepare the pancakes.
  • Combine flour, cornflour, water, milk, eggs and half the butter in a food processor.
  • Process until batter is smooth.
  • Pour into a jug. Cover and stand for 15 minutes.
  • Heat a non-stick frying pan over medium heat. Brush with remaining butter.
  • Pour a tablespoonful of batter into frying pan. Tilt the pan or use the back of a spoon to spread the batter to form a thin pancake, about 10 cm to 14 cm diameter.
  • Cook for 2 minutes. Turn and cook for a further 1 minute.
  • Transfer to a plate. Repeat with remaining batter.
  • Cover and refrigerate until needed (warm up before serving).

To serve:

  • Lay out the pancakes, hoisin sauce, chopped spring onion, cucumber and coriander so everyone can help themselves.
  • Use forks to shred the duck into bite-sized pieces.
  • Smear a teaspoon or so of hoisin sauce on a pancake, layer with a couple of pieces of spring onion and cucumber and top with a few slices of duck and a sprinkle of coriander.
  • Roll and devour then start again!

BBQ duck 2


9 thoughts on “BBQ roast duck pancakes with Hoisin

  1. cheergerm

    Mrs S, my mouth is watering at this, I am expecting a knock on my door and a BBQ duck meal delivery waiting there for me…no? Love how you did you own BBQ duck, I have never attempted that.

      1. cheergerm

        It’s on my to do list now, the ten year old has developed a penchant for duck and pork belly as of late…these kids are spending our retirement fund!

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