Roast Duck Rolls

Author: Canadian Living

Duck, symbolizing happiness and fidelity, is essential at every banquet during Chinese New Year. You can make this authentic version or buy roasted duck at meat shops in Canadian Chinatowns. For a first course, our family enjoys the duck and its skin with coriander, green onion and hoisin sauce wrapped in a thin pancake.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: February 2004

Ingredients

  • 16 Pancakes Recipe
  • 6 green onions thinly sliced lengthwise
  • 1 cup fresh coriander leaf
Duck:
  • 1 duck (6 lb/2.7 kg)
  • 4 green onions
  • 1/4 cup thinly sliced gingerroot
  • 2 tablespoons Chinese rice wine
  • 2 tablespoons sherry
Glaze:
  • 2 tablespoons liquid honey
  • 1 tablespoon rice vinegar
Marinade:
  • 1 teaspoon crumbed dried tangerine rind
  • 1 tablespoon rye whisky
  • 1 tablespoon cognac
  • 2 teaspoons granulated sugar
  • 2 teaspoons red bean curd paste
  • 1 teaspoon soy sauce
  • 1 teaspoon five-spice powder
Sauce:
  • 1/2 cup hoisin sauce
  • 1 tablespoon granulated sugar
  • 2 teaspoons sesame oil

Method

Marinade: In small bowl, cover tangerine rind with boiling water; let stand until softened, about 5 minutes. Drain and finely mince. In bowl, whisk together rind, rye, sugar, bean curd paste, soy sauce and five-spice powder; set aside.

Duck: Rinse and pat duck dry inside and out. Spread marinade evenly in duck cavity. Place on rimmed baking sheet; cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)

In stockpot, bring 20 cups (5 L) water to boil; add green onions, ginger and rice wine. Tie duck legs together in centre of 40-inch (101 cm) length of string. Holding duck by string ends, submerge in boiling water until skin is translucent, about 4 minutes. Reserving 2 tbsp (25 mL) cooking water, drain duck in colander. Remove string.

Glaze: In bowl, whisk together honey, reserved cooking water and rice vinegar; set aside.

Place duck, breast side up, on greased rack in roasting pan; refrigerate, uncovered, to dry for 1 hour. Brush duck evenly with some of the glaze; let dry in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 1 day.)

Pour 1 cup (250 mL) water into roasting pan. Roast duck in pan in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); roast for 45 minutes, brushing with glaze 3 times. Gently loosen duck from rack and turn duck over; brush with remaining glaze. Roast until skin is crisp and browned, about 45 minutes; let cool enough to handle, about 30 minutes.

With knife, slit skin along backbone. Using fingers, remove skin from duck starting at underside and finishing at breast. Cut meat into (1/8)-inch (3 mm) thick slices; cut skin into (1/8)-inch (3 mm) wide strips. Transfer to serving platter.

Sauce: In small skillet, whisk together hoisin sauce, sugar and sesame oil; bring to boil over medium heat. Reduce heat and simmer until sugar is dissolved, about 2 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)

Add pancakes, green onions and coriander to duck on platter. To eat, spread 1/2 tsp (2 mL) sauce over pancake; sprinkle evenly with coriander, green onions, duck skin and duck meat. Roll up.

Nutritional facts <b>Per piece:</b> about

  • Sodium 223 mg
  • Protein 16 g
  • Calories 376.0
  • Total fat 25 g
  • Cholesterol 62 mg
  • Saturated fat 8 g
  • Total carbohydrate 20 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Duck Rolls

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