CHINESE DUCK ROLLS RECIPES

Steps:

• Trim the duck breasts of any excess fat and make diagonal incisions in the skin.
• Mix the Chinese five-spice, ground white pepper and soy sauce in a bowl and marinate the duck breasts for at least 30 minutes.
• Meanwhile, blanche the courgette batons in boiling water until tender. Also blanch the green tops of the spring onion for a few seconds in the boiling water. Drain and refresh the courgette and spring onion tops in cold water.
• Remove the duck breasts from the marinade and pat dry.
• Heat a frying pan to a medium-hot heat and place the duck breasts skin side down.
• Once browned on the skin side, turn the duck breasts to cook on the other side. Turn the heat down to low and cook for roughly a further 10 minutes until the duck breast feels firm and springy to the touch.
• Remove from the pan and allow to rest for 5-10 minutes in a warm place.
• Slice the duck breasts into strips using a sharp knife and drain on kitchen paper.
• To arrange the wraps, place a pancake on a flat surface and arrange strips of the ginger and a few courgette batons in the middle.
• Place a few strips of the duck on top and fold the bottom end of the pancake over before rolling into a wrap. Tie with the blanched spring onion tops and serve with plum sauce on the side.

Steps:

• FOR THE PANCAKES: In large bowl and using fork, stir flour with 3/4 cup (175 mL) boiling water just until ragged dough forms. Turn out onto lightly floured surface; knead until no longer sticky, about 5 minutes. Cover with plastic wrap; let stand for 20 minutes. Knead until elastic, about 4 minutes.
• Shape dough into 16-inch (40 cm) log; with serrated knife, cut into 1-inch (2.5 cm) pieces.
• With rolling pin, roll each piece into (1/8)-inch (3 mm) thick round.
• Brush 1 side of 2 of the rounds with sesame oil; stack oiled sides together and roll out to 6-inch (15 cm) circle. Transfer to baking sheet; cover with damp towel. Repeat with remaining rounds.
• In large nonstick skillet, cook pancakes over medium heat until golden brown bubbles appear, about 2 minutes per side. Separate halves and place on tea towel; cover.
• (Make-ahead: Let cool, wrap in plastic wrap and refrigerate for up to 1 week or freeze for up to 2 weeks; thaw. Wrap in tea towel and reheat in steamer, about 5 minutes.).
• 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. Serves 16.
• Canadian Living Magazine.