Chinese Crispy Duck (Air Fryer or Oven)

Check out my Air Fryer Roast Duck!

Crispy duck with pancakes is my kids’ fave dish and I must admit I adore it myself. It’s the ultimate sharing treat to enjoy with family and friends – never a shred left.

Up until recently we would order in Chinese Crispy Duck or buy one of those kits in the supermarket to make it at home. I really wanted to crack a homemade version of crispy duck and, after quite a bit of trial and error, I think I have it!

It is not complicated but it IS a little time consuming. Most of that time is completely hands and with the aid of a slow cooker and the air fryer you can make excellent crispy duck legs at home. Tender, fall apart and flavor-packed meat and crispy skin… just grab some Chinese pancakes and Hoisin sauce and serve up a feast!

Ingredients for Homemade Crispy Duck

Here’s what you will need to make this recipe. I chose duck legs rather than breasts or a full duck as it is much easier to handle.

• Duck legs or quarters (skin-on, bone-in) are ideal for this recipe. The dark meat stays juicy, the bone adds flavor and the skin crisps beautifully.
• Dark soy sauce – adds deep umami, color and saltiness.
• Shaoxing rice wine – this fragrant Chinese cooking wine gives that distinctive restaurant-style flavor.
• Brown sugar or honey – balances the salt and helps the skin caramelize into a deep golden-brown color as it crisps.
• Chinese five spice powder – this signature blend of star anise, cinnamon, cloves, fennel and Sichuan pepper gives crispy duck its warm, aromatic flavor.
• Fresh ginger – brings brightness and a gentle heat to the marinade.
• Spices: For irresistible aroma and distinctive flavor make sure to add star anise and a cinnamon stick.
• Green onions (scallions) – add freshness and help perfume the cooking liquid.
• Garlic cloves – for savory depth; lightly crushed so they infuse the broth.
• Chicken stock or low sodium broth – used for the simmering stage to tenderize the duck and keep it juicy.
• Chinese pancakes – soft, thin pancakes you can steam or microwave. Often sold frozen or vacuum-packed in Asian grocers.
• Hoisin sauce – sweet, tangy, and essential for that Peking duck experience. You can also use plum sauce or a mix of hoisin and soy if preferred.
• Julienned cucumber and thinly sliced green onions to serve.

How to Make Crispy Duck Step-by-Step

Marinate the Duck

1. Combine all the marinade ingredients in a large pot or the slow cooker insert. Add the duck, turning over a few times to coat in the marinade. Cover and marinate the duck for at least two hours, or ideally overnight in the fridge.

Slow Cook for Tenderness

1. Cook on the LOW setting in the slow cooker for 5-6 hours, or simmer very gently in a pot for at least 90 minutes. If you are cooking on the stovetop, check whether you need to top up the liquid.

Dry the Duck Legs

1. Remove the duck from the slow cooker / pot and place on a wire rack, uncovered, to cool down and dry out. At this point you can store the duck in the fridge for a couple of days, if you like, until ready to serve.

Make It Crispy

1. Preheat the air fryer to 200°C/400°F for 5 minutes. Place the duck legs skin side up on a rack (or directly in the basket) and cook for 8-10 minutes, or until the skin is crisp and burnished. You can also crisp up the duck in a preheated oven at 200°C/400°F for about 15 minutes.

Shred the Meat

1. Cut two green onions (scallions) into thin strips. Slice a cucumber into thin strips (use a julienne peeler for ease).
2. Rest the duck for five minutes, or until cool enough to handle, then use two forks to shred the meat from the bone.

Serve and Enjoy!

1. Prep the pancakes by steaming for 6 minutes or microwaving (in the packet) for about 30 seconds.
2. Serve the duck, pancakes, sauce and vegetables immediately. Spread Hoisin sauce on a warm pancake, add the shredded duck, spring onion and cucumber, roll up and enjoy!

How to Get Crispy Skin on Peking Duck

You can make beautifully crispy duck using only the air fryer. It cooks in about 30 minutes, looks and tastes delicious. BUT, and that’s a biggie for me, the meat won’t be tender enough to shred (you can slice it instead).

I got the best restaurant-worthy results by first marinating for flavor, then long slow simmering to make the meat tender and finally air frying to create beautifully crispy skin.

Substitutions and Variations

• No Shaoxing wine? Use dry sherry, sake, or apple juice with a splash of rice vinegar for a quick fix.
• For a gluten-free version, substitute tamari or coconut aminos for soy sauce and check your hoisin is gluten-free.
• For a sweeter glaze, brush a mix of honey and soy sauce over the duck during the final few minutes of crisping.
• For extra crispy skin, let cooked duck legs sit, uncovered, in the fridge for a few hours before crisping, this dries out the skin beautifully.

Leftovers and Storage

• Store leftovers in an airtight container for up to three days in the refrigerator. Reheat in the air fryer for 5-10 minutes at 200°C/ 400°F to refresh before serving.
• You can also freeze the duck, after simmering but before crisping up for up to two months, wrapped well. Thaw overnight in the fridge, pat dry and air fry or oven roast as per method.

👉 If you love this classic Chinese dish, make sure to check out these recipes: One Pot Chicken Chow Mein, Chinese Chicken Curry, Spicy Pork Noodles.