Crispy aromatic duck — shredded into pancakes with hoisin, cucumber and spring onion — is a takeaway treat. The air fryer renders the fat and crisps the skin beautifully. Here's how.
Key takeaways
Q: How do you make crispy duck in an air fryer?
A: Season duck legs, cook at 160°C (320°F) to render the fat, then 200°C (400°F) to crisp — about 40 minutes total — and shred.
Q: Why two temperatures?
A: Low first to render the fat and tenderise, then high to crisp the skin.
The method
Rub duck legs with five-spice, salt and a little Sichuan pepper. Air fry at a lower temperature first to render the fat and cook the meat tender, then turn it up to crisp the skin deep golden. Shred the meat and crispy skin, and serve with pancakes, hoisin, cucumber and spring onion.
The recipe
Air Fryer Crispy Duck
Ingredients
- 2 duck legs
- Five-spice, salt, Sichuan pepper
- Pancakes, hoisin
- Cucumber, spring onion
Method
- Rub the duck with five-spice and salt.
- Air fry at 160°C for ~25 min to render.
- Turn to 200°C for ~12 min to crisp.
- Shred; serve with pancakes and hoisin.
Tips
- Render low first, then crisp high.
- Prick the skin to help the fat render.
- Shred while hot for the crispiest result.
Frequently asked questions
How do you make crispy duck in an air fryer?
Season duck legs with five-spice and salt, air fry at 160°C to render the fat, then turn up to 200°C to crisp the skin — about 40 minutes total — and shred.
Why cook duck at two temperatures?
A lower temperature first renders the fat and cooks the meat tender, then a high blast crisps the skin deep golden.
What do you serve with crispy duck?
Chinese pancakes, hoisin sauce, cucumber and spring onion, to wrap and roll.