Homemade Chinese Crispy Duck (Air Fryer or Oven)
User Reviews
4.8
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs 10 mins
-
Additional Time
2 hrs
-
Total Time
4 hrs 20 mins
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Servings
4 - 6
-
Calories
551 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Homemade Chinese Crispy Duck (Air Fryer or Oven)
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Make irresistible crispy aromatic duck with Hoisin sauce and pancakes at home following this easy recipe. Duck legs are first marinated, slowly simmered until tender, before crisping up in the Air Fryer or your oven. Everyone will LOVE this homemade fakeaway Chinese Crispy Duck!
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Ingredients
FOR THE MARINADE
- 4 duck legs or whole duck cut into quarters
- 120 ml (½ cup) Shaoxing Chinese cooking wine substitute dry sherry or Mirin
- 120 ml (½ cup) dark soy sauce
- 100 g (½ cup) Demerara or soft brown sugar
- 2 star anise
- 2 cinnamon sticks
- small piece fresh ginger , sliced
- 4 spring onions (scallions), roughly chopped
- 2 tbsp Chinese five spice seasoning
- 2 tsp salt
- 1 tsp ground cloves
TO SIMMER
- 500 ml (2 cups) chicken broth or stock , to simmer
TO SERVE
- 1 0 Chinese pancakes (1 pack)
- 2 spring onions (scallions)
- 1 cucumber , seeds removed
- hoisin sauce as needed
Instructions
MARINATE THE DUCK
- Combine all the marinade ingredients in a large pot or the slow cooker insert. Add the duck, turning over a few times to coat in the marinade. Cover and leave for two hours or even overnight in the fridge.
SLOW COOK OR SIMMER
- Add the chicken broth. Cook on the LOW setting in the slow cooker for 3 hours or simmer very gently in a pot for 90 minutes.
DRY THE DUCK LEGS
- Remove the duck from the slow cooker / pot and place on a wire rack, uncovered, to cool down and dry out. Discard the cooking liquid. At this point you can store the duck in the fridge for a couple of days, if you like, until ready to serve.
MAKE IT CRISPY
- Preheat the air fryer to 200°C/400°F for 5 minutes. Place the duck legs skin side up on a rack (or directly in the basket) and cook for 8-10 minutes, or until the skin is crisp and burnished. You can also crisp up the duck in a preheated oven at 200°C/400°F for about 15 minutes.
SHRED THE DUCK AND SERVE
- Cut two spring onions (scallions) into thin strips. Slice a cucumber into thin strips (use a julienne peeler for easy).
- Rest the duck for five minutes or until cool enough to handle then use two forks to shred the meat from the bone.
- Prep the pancakes by steaming for 6 minutes or microwaving (in the packet) for about 30 seconds.
- Serve the duck, pancakes, sauce and vegetables immediately. Sread hoisin sauce on a warm pancake, add the sredded duck, spring onion and cucumber, roll up and enjoy.
Equipments used:
Nutrition Information
Show Details
Calories
551kcal
(28%)
Carbohydrates
34g
(11%)
Protein
51g
(102%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.003g
Cholesterol
197mg
(66%)
Sodium
3005mg
(125%)
Potassium
313mg
(9%)
Fiber
3g
(12%)
Sugar
27g
(54%)
Vitamin A
252IU
(5%)
Vitamin C
9mg
(10%)
Calcium
100mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 51g | 102% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 197mg | 66% |
| Sodium | 3005mg | 125% |
| Potassium | 313mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 252IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 100mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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