You’ll Need
2 duck breasts, 1 tsp Chinese five spice
1 tsp salt, ½ tsp black pepper
8 small Chinese pancakes or tortilla wraps cut into circles
3 tbsp hoisin sauce, 1 small cucumber, cut into thin matchsticks
3 spring onions, finely sliced
Optional but Dangerous
Chilli oil
Sesame seeds
Extra hoisin sauce
Fresh coriander
Method
Preheat your air fryer to 190°C.
Score the duck skin lightly in a criss-cross pattern without cutting into the meat.
Season both duck breasts with Chinese five spice, salt, and black pepper.
Place the duck skin-side up into the air fryer basket.
Air fry at 190°C for 14–18 minutes until the skin becomes deeply golden, crisp, and the fat has rendered properly.
Remove and rest for 5 minutes before slicing thinly.
Warm the pancakes in the air fryer for 1 minute.
Spread a little hoisin sauce onto each pancake.
Top with sliced duck, cucumber, and spring onions.
Fold into small bite-sized parcels or roll tightly into mini wraps.
Finish with sesame seeds or a drizzle of chilli oil if using. Serve immediately while the duck is still warm and the skin remains crisp.