Crispy Duck and Avocado Pancakes

By Heather Thomas From the book The Avocado Cookbook
Crispy Duck and Avocado Pancakes

Duck with avocado is a great combo, so why not use avocado – mashed, sliced or diced – in Chinese pancakes. You can buy ready-made pancakes in most supermarkets as well as specialist Chinese stores.

For how many? Serves 4


  • 1 large duck (about 1kg/2lb 2oz)
  • sea salt
  • 1 tsp five-spice powder
  • 1 tsp Szechuan peppercorns, crushed
  • 1 tsp grated fresh root ginger
  • 16 ready-made Chinese pancakes
  • 2 ripe avocados
  • plum sauce or hoisin sauce, for spreading
  • 1/2 cucumber, cut into matchsticks
  • bunch of spring onions (scallions), shredded


1 Preheat the oven to 170°C, 325°F, gas mark 3.

2 Rub the duck all over with plenty of salt. Mix together the five-spice powder, crushed peppercorns and ginger, and rub it over the duck.

3 Put the duck in a roasting pan and cook for about 2 hours, checking it regularly and spooning off any fat that runs out of the duck into the pan. This will help to make it really crispy.

4 Turn up the heat to 200°C, 400°F, gas mark 6 for the last 10–15 minutes to make the skin really crisp. Allow the duck to cool a little and then shred the meat with 2 forks. Pile onto a serving plate.

5 Meanwhile, heat the Chinese pancakes in the microwave or the top of a steamer.

6 Cut the avocados in half, remove the stones (pits), peel and roughly mash the flesh.

7 When ready to serve, let everyone help themselves. Spread each pancake with a little plum or hoisin sauce. Add a spoonful of mashed avocado and some shredded duck and top with the cucumber and spring onions. Roll up and eat immediately.


– Instead of mashing the avocados, dice or thinly slice them.

– To help make the duck skin extra crisp you can pour boiling water over the duck before cooking it. Throw away the water and use kitchen paper (paper towels) to pat the duck really dry before adding the salt and seasoning.

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