Recipes Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF

 

Recipes Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF

Recipes Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF

  1. 1 kg half duck
  2. 1 clove garlic, crushed
  3. 3 slice fresh ginger
  4. Dry Rub
  5. 1 tsp chinese 5 spice powder
  6. 1 tsp brown sugar
  7. 1 tsp salt
  8. 1/2 tsp szechuan peppercorns, crushed
  9. Marinade
  10. 1 tbsp me llaman sauce (see my profile for the soy sauce alternative recipe)
  11. 1 tbsp rice wine
  12. 1 tbsp honey or agave nectar
  13. 2 star anise
  14. Hoisin Sauce
  15. 4 tbsp soy sauce or the me llaman sauce alternative recipe from my profile
  16. 2 tbsp black veggie paste
  17. 1 tbsp baby or molasses/treacle
  18. 2 tsp rice vinegar
  19. 2 tsp sesame oil
  20. 1/2 tsp grated ginger
  21. 1 pinch garlic powder
  22. 1 pinch black pepper
  23. 1 far east hot sauce to taste
  24. Serving
  25. 12 chinese grain pancakes
  26. 6 spring onions/scallions, sliced

Recipes Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF

  1. Preheat the oven to gas 2 / 150C / 300°F and ready a roasting tray with a wire rack

  2. Combine the star anise, soy sauce, rice wine and honey/agave and let sit to infuse the flavours

  3. Mix together the 5 spice, sugar, salt and crushed peppercorns and set aside

  4. Pat the duck dry with kitchen paper towel and rub all over with the garlic and ginger. Place these now in with the marinade ingredients

  5. Sprinkle the dry spices all over the duck and rub in

  6. Pierce the skin where the legs and wings join the body so that fat doesn’t fill up in these places and put in the oven for half an hour

  7. After half an hour drain the fat away, brush some marinade over the skin and put back in the oven another half hour

  8. Drain the fat again, pierce the skin in the same areas if you see any liquid fat building up and brush the remaining marinade over. Continue roasting for an hour

  9. Meanwhile, mix the hoisin sauce ingredients together very well and let sit at room temp to combine the flavours

  10. After the hour has passed (total roasting time 2 hours), check the duck by skewering the thickest part. The juices should run clear

  11. Turn the oven up to gas 8 / 230C / 450°F and blast it for 15 minutes to really crisp up the skin

  12. Take the duck out and let it rest on the rack for 10 minutes

  13. Remove the crispy skin and shred the meat with 2 forks

  14. Warm through the pancakes either by sitting in the cooling oven while you shred the duck or by heating in the microwave

  15. Place a spoonful of hoisin sauce in the middle of each pancake and lay some shredded duck on top. You can also just mix the sauce with the meat. Add some spring onion and fold the bottom up then the sides in

  16. Serve with the crispy skin on the side and the extra hoisin to dip it in

  17. Serves 4 people as the starter, 2 as the main dish