Crispy Aromatic Duck Pancakes

Make your own version of this classic Chinese duck dish.

Serves: 4-6
10 mins
95 mins


  • 4 Gressingham Duck Legs

For the aromatic liquor

  • 4 Star Anise
  • 1 tbsp Szechuan peppercorns
  • 1 tsp Cloves
  • 6 sticks Cinnamon
  • 4 Spring Onions
  • 6 tbsp Chinese Rice Wine (or dry sherry)
  • 8 tbsp Soft brown sugar
  • 8 tbsp Soy sauce
  • 3 tsp Salt
  • 2 Pints Chicken Stock
  • 1 Large Knob of fresh ginger, sliced

To Serve

  • Chinese Pancake
  • Spring Onions, sliced into matchsticks
  • Cucumber, sliced into matchsticks
  • Hoi Sin Sauce


  1. Place all the ingredients for the aromatic liquor in a large pan and whisk together. Add the duck legs to the pan and place in the fridge overnight.
  2. When ready to cook, place the pan onto a high heat and bring to the boil. Turn down the heat and let simmer for 1  hour and 15 minutes until the meat comes easily away from the bone. At this point you can remove the legs from the liquid, cool and then place in the fridge until you are ready to finish them off under the grill.
  3. Carefully remove the legs from the aromatic liquor and place under a hot grill until the skin goes crispy.
  4. Fork the meat from the bone and serve with the warm Chinese pancakes, spring onions, cucumber strips and hoi sin or plum sauce.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.