Cooked slowly and gently for 8 hours, the duck becomes tender, with the meat falling off the bone. This slow-cooked duck is perfect for wrapping in warm tortillas, alongside fresh spring onions, crisp cucumber, and a drizzle of hoisin sauce. It’s a delicious take on the classic Chinese takeaway dish, but made better with the convenience of a slow cooker.
This slow-cooked hoisin duck wrap recipe has quickly become one of my son’s all-time favourites. It all started when we tried hoisin duck wraps at a food festival. We loved them so much that I was inspired to recreate the dish at home. After experimenting, I discovered that the slow cooker is the perfect tool to achieve that melt-in-your-mouth texture. The duck comes out tender, juicy, and packed with flavour, making it ideal for filling tortillas.
The beauty of slow cooking is how the duck absorbs all the rich flavours of the hoisin sauce and seasonings over time, creating a dish that’s both aromatic and deeply savoury. The long cooking process allows the fat to render out, leaving behind lean, flavourful meat that is perfect for shredding. Once the duck is ready, it’s simply a matter of assembling the wraps, layering in the tender duck, fresh vegetables, and sauce.
Not only is this dish easy to make, but it’s a crowd-pleaser. Whether for a family dinner or a special gathering, these slow-cooked hoisin duck wraps are sure to impress. The combination of tender duck, fresh veggies, and sweet-savoury hoisin sauce creates a perfectly balanced meal that everyone will love.
You can find this slow cooker duck wraps recipe on page 127 of The Ultimate Slow Cooker Cookbook.
PREP 5 minutes
COOK 8 hours on low
SERVES 2 people
KIT you will need a slow cooker, mixing bowl and kitchen roll.
Ingredients for Slow Cooker Duck Legs
1 large onion, peeled and sliced
2 duck legs
3 tablespoons of soy sauce
½ a teaspoon of Chinese five spice
1 tablespoon of runny honey
A tablespoon of brown sugar
1 teaspoon of garlic granules
1 teaspoon of sesame oil
To serve:
2 large or 4 small flour tortillas
5 spring onions, sliced into matchsticks
¼ of a cucumber, sliced into matchsticks or shredded
½ a bag of lamb’s lettuce
3 or 4 tablespoons of hoisin sauce
Method
Start by peeling and thinly slicing one onion, then place the slices evenly across the bottom of your slow cooker. The onion acts as a flavorful base for the duck and helps infuse the meat with extra depth as it cooks.
Next, take your duck legs and pat them dry thoroughly using kitchen paper. Removing the excess moisture helps the skin crisp up better later. Then once dry, place the duck legs directly on top of the sliced onions in the slow cooker.
In a small mixing bowl, prepare your marinade. Combine soy sauce, Chinese five spice, runny honey, soft brown sugar, garlic granules, and a drizzle of sesame oil. Stir everything together until it forms a smooth, sticky glaze. Use a brush or spoon to coat the duck legs generously with the marinade, making sure they’re well-covered.
Set your slow cooker to the low setting and cook for about 8 hours. During this time, the duck will slowly tenderize, becoming rich, flavorful, and fall-off-the-bone delicious.
Once the duck has finished cooking, you can finish it off for extra crispiness. Either place the legs in a preheated oven at 200°C (400°F/gas mark 6) for 8–10 minutes, or pop them into your air fryer at 200°C for 5 minutes. This step gives the skin that irresistible golden, crispy finish.
Shred the cooked duck using two forks, then divide the meat between flour tortillas. Add sliced spring onions, thin strips of cucumber, and a handful of lamb’s lettuce for crunch and freshness. Drizzle over hoisin sauce, then roll up your wraps tightly.
Serve your slow cooker duck legs warm, ideally with some chunky chips or fries on the side for a delicious, satisfying meal.
Tips for Slow Cooker Duck Legs
1. Use duck legs for rich flavour
Duck legs (rather than breast) are ideal as they’re more forgiving to cook, full of flavour, and become beautifully tender when slow-cooked or air-fried properly.
2. Pat the skin dry
For crispy duck skin, make sure to pat the skin dry with kitchen paper before cooking. This helps remove moisture and promotes crisping.
3. Air fryer or oven works well
If using the air fryer, cook duck legs at 180°C for 25–30 minutes, then increase to 200°C for a final 5–10 minutes to crisp the skin. In the oven, slow-roast at 160°C for 90 minutes for tender, fall-apart meat.
4. Let the duck rest
Once cooked, rest the duck for a few minutes before shredding. This helps the juices redistribute and makes it easier to pull apart with forks.
5. Warm your pancakes properly
Steam or microwave your Chinese pancakes briefly to soften them before serving. Cover them with a damp cloth to keep them from drying out.
6. Don’t overdo the hoisin
Hoisin sauce is rich and flavourful, so you only need a little in each wrap. Let the duck and fresh garnishes shine too.
7. Fresh garnishes are key
Classic pairings like thinly sliced cucumber and spring onions add crunch and freshness to balance the richness of the duck.
8. Serve build-your-own style
Lay everything out in bowls and let everyone build their own wraps so it’s fun, interactive, and great for entertaining.
Similar recipes
If you love these tasty slow cooker duck wraps, then you might also like to try my other slow cooker fake-away recipes like my slow cooker prawn noodles or the slow cooker beef tacos.
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