Roast Duck Rolls
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.
Servings: 16
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 376 |
| pro | 16 g |
| total fat | 25 g |
| sat. fat | 8 g |
| carb | 20 g |
| fibre | 1 g |
| chol | 62 mg |
| sodium | 223 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 21% |
| vit A | 5% |
| vit C | 2% |
| folate | 13% |
-
16 Pancakes
6 green onions, thinly sliced lengthwise
1 cup (250 mL) fresh coriander leaves
Marinade:
1 tsp (5 mL) crumbled dried tangerine rind
1 tbsp (15 mL) rye or cognac
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) red bean curd paste
1 tsp (5 mL) soy sauce
1 tsp (5 mL) five-spice powder
Duck:
1 duck (6 lb/2.7 kg)
4 green onions
1/4 cup (50 mL) thinly sliced gingerroot
2 tbsp (25 mL) Chinese rice wine or sherry
Glaze:
2 tbsp (25 mL) liquid honey
1 tbsp (15 mL) rice vinegar
Sauce:
1/2 cup (125 mL) hoisin sauce
1 tbsp (15 mL) granulated sugar
2 tsp (10 mL) sesame oil
Preparation:
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.
Source
Canadian Living Magazine: February 2004
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