Crispy Aromatic Duck

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Crispy Aromatic Duck


  • 2 duck breasts
  • 100g cucumber (sliced into sticks)
  • 40g spring onion (finely sliced)
  • Ready made flour pancakes or tortilla wraps*


  • 2 tbsp Lee Kum Kee Premium Light Soy Sauce
  • 1 tsp Lee Kum Kee Dark Soy Sauce
  • 1 tbsp Lee Kum Kee Hoisin Sauce
  • 1 tbsp of finely chopped spring onion (finely chopped)

Dressing Sauce

  • 1 tbsp Lee Kum Kee Oyster Sauce
  • 3 tbsp Lee Kum Kee Hoisin Sauce
  • 1 tsp Lee Kum Kee Pure Sesame oil
  • 5 tbsp hot water


  1. Marinate duck breasts with marinade mix min 1 hour (or overnight in the fridge).
  2. Pan-fry the duck breasts on the skin side then put in a preheated (200°C) oven for 15 minutes or until cooked through.
  3. Meanwhile. prepare cucumber sticks and slice the spring onions. Mix the dressing sauce. Slice the duck once cooled down. 
  4. Serve with dressing sauces along with Chinese pancake, cucumber and spring onions. Assemble and enjoy!

* SKILL UP! Make Your Own Chinese Pancakes

You’ll need:

  •  275g of plain flour
  • 225(-250)ml of very hot water
  • 2 tbsp sesame oil


  1. Mix well flour and hot water in a bowl. Add more water if the mixture is dry.
  2. On a kitchen surface, knead the mixture until smooth (about 8min)
  3. Return dough to bowl, cover with damp towel and rest for 30min.
  4. Knead the dough again for 5min, dust with little flour if sticky.
  5. Roll the dough into 45cm roll with 2.5cm diameter. Cut the roll into 2.5cm pieces (about 18), roll them into balls.
  6. Take 1 ball, dip it in sesame oil and put this dough ball on top of another ball. Roll out the double-ball into 1 round pancake, then separate 2 layers. Double-rolling will help to preserve the moisture of pancakes.
  7. Dry-fry all pancakes over a very low heat on both sides.
  8. Enjoy them with your Aromatic Crispy Duck! Freeze any extra pancakes for the next time, reheat by steaming rather than baking to prevent drying out*.

** Recipe by OBE Ken Hom