Looking for a delicious, crowd-pleasing dish that’s perfect for any occasion? These Orange Hoisin Crispy Duck Pancakes are an irresistible blend of sweet, savory, and tangy flavors, made effortlessly in your air fryer. Whether you’re hosting a dinner party or treating yourself to a gourmet dinner, this recipe delivers restaurant-quality results with minimal fuss. From tender duck with crispy skin to a tangy orange hoisin glaze, this recipe is all about bold flavors and satisfying textures.
These Orange Hoisin Crispy Duck Pancakes are a guaranteed hit. Whether you're entertaining guests for a Chinese new year dinner party or enjoying a cozy night in, this air fryer recipe is the ultimate fusion of convenience and indulgence. Try it today and experience the perfect balance of crispy duck, tangy orange hoisin, and fresh toppings.
These orange hoisin duck pancakes pair perfectly with some of my other chinese inspired recipes. If you're looking for a side dish for pairing with the orange hoisin duck pancakes, I would recommend my Spicy Asian Cucumber Salad. For an appetizer to go with these I would suggest either my Chili Oil Wontons or my Easy homemade soup dumplings (Xiao Long Bao).
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Ingredients
Duck Legs - Duck legs have the perfect ratio of meat to fat, ensuring tender, juicy results with irresistibly crispy skin. The air fryer locks in flavor while creating a golden, crunchy exterior.
Chinese 5-Spice - This aromatic blend of star anise, cloves, cinnamon, fennel seeds, and Sichuan pepper adds depth and authentic Chinese flavor. I love how it enhances the duck’s natural richness.
Salt - A pinch of salt brings out the duck’s natural flavors and helps the skin crisp up beautifully.
Hoisin Sauce - Sweet, savory, and umami-packed, hoisin sauce forms the base of our glaze. I always keep this versatile sauce in my pantry—it’s a quick way to infuse bold Asian flavors.
Orange Juice - Freshly squeezed orange juice adds brightness and tang, perfectly balancing the richness of the duck.
Cornflour - This is my go-to for thickening sauces into a glossy, silky consistency.
Honey - Adds a touch of sweetness and helps the glaze caramelize beautifully in the air fryer.
Soy Sauce - Adds salty depth and umami to the orange hoisin duck pancakes glaze.
Minced Ginger - Fresh ginger brings a subtle heat and freshness that cuts through the richness of the duck.
Spring Onions and Cucumber - These crunchy toppings add a refreshing contrast to the warm, savory duck and tangy glaze.
Chinese Pancakes - The soft, thin wrappers are perfect for holding all the delicious fillings. I always steam mine for that soft, pillowy texture.
Chili Oil (Optional): I love adding a drizzle of chili oil for a hint of heat and extra depth of flavor.
See recipe card for quantities.
Instructions
- Step 1: Start by piercing the skin of the duck legs all over with a fork then seasoning with Chinese 5-spice and a pinch of salt. Rub the spices all over the duck to ensure even coverage. Place the duck legs into the air fryer, skin side up, and cook at 180°C (350°F) for 30 minutes. The air fryer will work its magic, rendering the fat and crisping up the skin.
- Step 2: While the duck is cooking Slice the cucumber and spring onions into thin strips and make the sauce. Combine the hoisin sauce, honey, freshly squeezed orange juice, soy sauce, and minced ginger in a small bowl. Separately, mix cornflour with a tablespoon of water to create a slurry. Add the sauce mixture and cornflour slurry to a small saucepan. Simmer over low heat for 3–4 minutes until thickened and glossy. Reserve half of the sauce for glazing the duck and half for spreading on the pancakes.
- Step 3: Once the initial cooking time is up, brush the remaining orange hoisin sauce generously over the duck legs. Return them to the air fryer for another 5 minutes at 200°C (400°F) to caramelize the glaze. When done, shred the duck meat using two forks, discarding any large bones and adding to a serving plate or large bowl.
- Step 4: Steam or microwave the Chinese pancakes until warm and pliable. I find microwaving for 1 minute wrapped in a damp paper towel works perfectly. To assemble your Orange Hoisin Crispy Duck Pancakes, spread a little sauce over each pancake. Add shredded duck, a few slices of cucumber and spring onions, and a drizzle of chili oil if desired. Fold, roll, and enjoy!
Hint: Instead of a fork you can also use a sharp knife to score the duck skin before cooking. This helps render the fat evenly and ensures crispy results. I also like to use some of the excess duck fat from the orange hoisin duck pancakes in the air fryer basket to add with the duck while shredding to keep it moist.
Making your own pancakes
I used store bought pancakes from my local Chinese supermarket. in this recipe but making your own Chinese pancakes is easier than you think and elevates your crispy orange hoisin duck pancakes to the next level. Combine 250g wheat flour, a pinch of salt, and 150ml hot water in a large bowl, stirring until a soft dough forms. Knead the dough until smooth, then let it rest for 30 minutes at room temperature. Divide the dough into 12 equal pieces and shape each into a dough ball.
Roll each ball out into thin discs using a rolling pin. For authentic softness, brush a small amount of sesame oil between two discs, stack them, and roll them out together—this technique creates the signature layered texture.
Cook the pancakes in a dry frying pan over medium heat, flipping once they start to bubble. Separate the layers while warm and cover with a damp cloth to keep them pliable until serving.
Substitutions
Duck Legs - You can swap duck breasts for a leaner option. Adjust the cooking time to account for less fat. Alternatively, try chicken thighs or pork belly for a different twist.
Chinese 5-Spice - If you don’t have this on hand, use a blend of ground cinnamon, star anise, fennel seeds, cloves, and black pepper for a homemade version. Alternatively, allspice can work in a pinch.
Salt - Kosher salt or sea salt ensures the crispy duck skin is well-seasoned. Avoid table salt if you can.
Hoisin Sauce - Plum sauce is a great alternative, or mix soy sauce, honey, and garlic for a versatile sauce that still brings a sweet-savory flavor.
Orange Juice - Lemon juice or apple cider vinegar mixed with a touch of honey can replicate the tangy sweetness. Fresh citrus is key for flavor, so avoid bottled orange juice if possible.
Cornflour - Arrowroot powder or potato starch are excellent thickening agents. They’ll provide the same silky consistency for the glaze when simmered on medium heat.
Honey - Maple syrup or agave nectar can step in, keeping that caramelized flavor intact.
Soy Sauce - Tamari is an excellent gluten-free alternative, or try fish sauce for a deeper umami punch. For a sweeter note, mix miso with a splash of water. You could even add a little sesame oil for a nutty flavor.
Minced Ginger - Ground ginger works in a pinch, or you can replace it with finely minced garlic for a different aromatic kick.
Spring Onions - Chives or thinly sliced leeks work as substitutes, providing a similar mild onion flavor.
Cucumber - Carrot sticks or julienned zucchini are great options for that crisp bite in your chinese-style duck pancakes.
Chinese Pancakes - If quick pancakes unavailable, make your own pancakes at home using wheat flour, or use tortillas or crepes as a last-minute alternative.
Variations
Spicy Twist - Add a sprinkle of chilli flakes and thinly sliced red chilli to the glaze of your crispy hoisin duck pancakes for extra heat. Serve topped with coriander leaves for a bold, fresh contrast to the orange hoisin duck pancakes.
Vegetarian Alternative - Swap the duck for roasted jackfruit or tofu marinated in the same spice mix and glaze. Use the same assembly for that crispy, aromatic experience.
Classic Peking Duck Style - Incorporate a steamer basket or bamboo steamers for the pancakes, and enhance the glaze with a pinch of white pepper for authentic flavor.
Equipment
Cutting board
Small saucepan
Storage
Leftovers of these Orange Hoisin Crispy Duck Pancakes store beautifully for future meals. To store the shredded duck, let it cool completely, then transfer it to an airtight container. Refrigerate for up to three days or freeze for up to three months. When reheating, use medium-high heat in a frying pan with a small amount of oil to restore crispiness without drying out the meat.
For the sliced cucumber and spring onions, store them separately in a sealed container with a damp paper towel to retain freshness for up to two days. The pancakes can be wrapped in plastic wrap or placed in a resealable bag. Refrigerate for three days or freeze for one month.
Reheat pancakes in a bamboo steamer or microwave with a splash of water to soften. The orange hoisin duck pancakes sauce can be refrigerated in a small bowl for up to a week.
Top Tip
For the crispiest Orange Hoisin Duck Pancakes, always start with dry duck skin. Pat the duck skin thoroughly with paper towels before seasoning. Cooking on medium-high heat allows the fat to render out gradually, giving you perfectly crisp skin without burning.
FAQ
Keep duck pancakes warm by placing them in a bamboo or metal steamer lined with parchment paper over low heat. Alternatively, wrap them in foil and place in a low-temperature oven.
Yes, duck pancakes can be eaten cold, but the texture and flavor may not be as enjoyable as when warm.
Yes, reheat duck in a skillet or oven until hot. Pancakes can be steamed or microwaved briefly to avoid drying out.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these cripsy orange hoisin duck pancakes:
Recipe
Crispy Orange Hoisin Duck Pancakes - Air Fryer Recipe
Equipment
- Air fryer
- Cutting board
- Small saucepan
Ingredients
- 2 duck legs
- 1 teaspoon Chinese 5-Spice
- Pinch salt
- 1 tablespoon hoisin sauce
- Juice of 1 orange
- 1 teaspoon cornflour
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon minced ginger
- 2 spring onions
- ½ cucumber
- 12 Chinese pancakes
Instructions
- Start by piercing the skin of the duck legs all over with a fork then seasoning with Chinese 5-spice and a pinch of salt. Rub the spices all over the duck to ensure even coverage. Place the duck legs into the air fryer, skin side up, and cook at 180°C (350°F) for 30 minutes. The air fryer will work its magic, rendering the fat and crisping up the skin.2 duck legs, 1 teaspoon Chinese 5-Spice, Pinch salt
- While the duck is cooking Slice the cucumber and spring onions into thin strips and make the sauce. Combine the hoisin sauce, honey, freshly squeezed orange juice, soy sauce, and minced ginger in a small bowl. Separately, mix cornflour with a tablespoon of water to create a slurry.1 tablespoon hoisin sauce, Juice of 1 orange, 1 teaspoon cornflour, 1 tablespoon honey, 1 tablespoon soy sauce, 1 teaspoon minced ginger, 2 spring onions, ½ cucumber
- Add the sauce mixture and cornflour slurry to a small saucepan. Simmer over low heat for 3–4 minutes until thickened and glossy. Reserve half of the sauce for glazing the duck and half for spreading on the pancakes.
- Once the initial cooking time is up, brush the remaining orange hoisin sauce generously over the duck legs. Return them to the air fryer for another 5 minutes at 200°C (400°F) to caramelize the glaze. When done, shred the duck meat using two forks, discarding any large bones and adding to a serving plate or large bowl.
- Steam or microwave the Chinese pancakes until warm and pliable. I find microwaving for 1 minute wrapped in a damp paper towel works perfectly. To assemble your Orange Hoisin Crispy Duck Pancakes, spread a little sauce over each pancake. Add shredded duck, a few slices of cucumber and spring onions, and a drizzle of chili oil if desired. Fold, roll, and enjoy!12 Chinese pancakes
