Authentic Chinese Crispy Duck with Pancakes

This is a great recipe and really easy to make ahead of time and keep in the fridge. I’m using the fat that comes out of the duck to seal the meat off perfectly and preserve it – don’t worry though, you’re not going to eat it all!



1 packet of Medal Aromatic Duck
1 cucumber
1 leek
1 Packet of Frozen Pancakes (We recommend Mings brand)
Hoi Sin Sauce


For the Duck & Veg:
Fully Defrost and remove packaging. Once thawed, do not refreeze.
Fry: Preheat oil at 190⁰C/370⁰F. Fry the duck skin side down in the oil for approximately 5-6 minutes until the skin is golden brown and crispy.
Oven: Preheat oven 232⁰C/450⁰F (Gas Mark 8). Place on a baking tray and cook for 35-40 minutes until skin is golden brown and crispy.
Whilst this is cooking you can prepare the cucumber and leek salad by slicing as thinly as preferred.
Once cooked, shred the duck to preferred size (see below for shredding instructions).

For the Pancakes:

Fully Defrost and do NOT remove packaging. Once thawed, do not refreeze.
Place pack in microwave and heat for 10 seconds on each side.



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