Crispy Aromatic Duck is a real British favourite. It was invented by the Chinese community in London’s Chinatown in the latter half of the 20th century and is a signature dish in many Chinese restaurants in the West. The duck is first marinated with authentic spices, then steamed until tender, and finally deep fried until crispy. The meat has less fat and is drier and crispier.
Instructions: Defrost the duck and pancakes as required. Oven bake the duck for 20mins at 180°C. Then simply add the shredded duck, a layer of sauce, sliced spring onion and cucumber to the pancake wrap and serve.Hoisin sauce – serve cold.