Air Fryer Crispy Duck & Pancakes

Dinner, Side Dish, Starter

Air Fryer Crispy Duck & Pancakes

Jeremy Pang

Air Fryer Crispy Duck & Pancakes

Jeremy Pang


Total Time:
1 hour

Duo Crisp with Ultimate Lid


4 duck legs

2 tbsp sea salt

1 tbsp fennel seeds

1 stick cinnamon

3-4 star anise

3 cloves

3 spring onions, roughly chopped

1 thumb sized piece ginger, roughly chopped

3-3.5L chicken stock

For serving:

½ cucumber, thinly sliced

1 pepper, thinly sliced

3 spring onions, diced

Hoisin sauce

Chinese pancakes (shop bought, or make your own!)


  1. Place all the ingredients into the Instant Pot Duo Crisp with Ultimate Lid. With the pressure cooking cover in place, secure the lid and select Pressure Cook. Set the time to 30 minutes, with a quick pressure release.
  2. Once the cooking program has finished, remove the duck from the pot and leave for 10 mins before patting dry any excess liquid.
  3. Empty the inner pot of any remaining stock then place the duck back inside, removing the pressure cooking cover to reveal the air fryer element.
  4. Select Air Fry at 204°C for 15 minutes until the skin is crispy.
  5. Once cooked, shred the duck and serve inside the pancakes with the sliced veggies and hoisin sauce.


To Make your own Chinese Pancakes:

1. Combine 250g plain flour, 1 tbsp cornflour, 1 tsp sea salt and 350ml water in a bowl to form a smooth batter.

2. Heat a non-stick dry frying pan to a medium heat but no oil. Once hot, pour 1 ladle of batter into the middle of the pan quickly spread with a brush to form a thin, round pancake.

3. Allow the pancake to dry, the sides to crisp and peel from the base. Once this happens, remove from the pan.

4. Place the hot pancake onto a clean tea towel so it stays moist and starts to soften.

5. Repeat this process until all the batter has been used up, piling the pancakes on top of each other inside the tea towel as you go – it’s that easy!

Dinner, Side Dish, Starter