A healthy, Abel & Cole twist to the classic Chinese crispy duck pancakes.

Crispy duck parcels
Servings:Serves 4
Calories per serving:176
Ready in:1 hour, 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:8th September 2014

Best recipe review

Nicer than Chinese pancakes


Lovely idea - one of may favourite dishes, and healthier this way. 🥬🥬🥬

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Heat the oven to 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour]


  1. Pop duck in a roasting dish. Add chilli, ginger, soy sauce and honey. Massage into duck.
  2. Roast for 45 mins. Then, crank the oven up to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour] to help crisp the skin; cook for 15 mins, till duck is crisp, golden and cooked through - test by piercing a fat part of the leg - if the juices run clear, it's done.
  3. Rest for 15 mins.
  4. Slice onions and cucumbers into wispy wands. Wash your lettuce leaves.
  5. Shred the cooled duck. Spoon some sauce over it. Fold through.

Serving suggestions

To eat: pile a mound of saucy duck onto a leaf. Top with cucumber and spring onion. Add extra sauce, coriander and lime, if you like.


Vegan option: Swap the duck for brown rice noodles. Toss warm, cooked noodles with a glug of hoisin sauce. Pile into leaves with garnishes, as above.

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Recipe source

Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.

All of the ingredients in this recipe can be delivered to your door by Abel & Cole; weekly home deliveries of organic fruit and vegetable boxes, and much much more.

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