PEKING DUCK ROLL RECIPES

Name: Peking duck rice paper rolls recipe
Yield: Makes 24 rolls
Cuisine: Chinese recipes
Ingredients: 2kg whole duck, giblets removed; 5 tbsp runny honey; 2 tbsp dark soy sauce; 4 tbsp Chinese five-spice powder; 2 tbsp brown sugar; 24 rice paper rolls (from Chinese supermarkets) or Chinese pancakes for duck (from major supermarkets); ½u00A0large cucumber, deseeded and cut into matchsticks; Bunch of spring onions, trimmed and shredded; For the peking duck sauce; 1 tsp toasted sesame oil; 1 tbsp sunflower oil; 6 tbsp hoi sin sauce; 5 tbsp caster sugar; 1 tbsp dark soy sauce; 1 tbsp cornflour

PEKING DUCK RICE PAPER ROLLS RECIPE | DELICIOUS. MAGAZINE

Peking duck rice paper rolls recipe | delicious. Magazine image

Ching He-Huang’s authentic Peking duck rice paper rolls are a Chinese recipe to savour.

Provided by delicious. magazine

Total Time 0 minutes

Yield Makes 24 rolls

Number Of Ingredients 15

Ingredients

2kg whole duck, giblets removed
5 tbsp runny honey
2 tbsp dark soy sauce
4 tbsp Chinese five-spice powder
2 tbsp brown sugar
24 rice paper rolls (from Chinese supermarkets) or Chinese pancakes for duck (from major supermarkets)
½ large cucumber, deseeded and cut into matchsticks
Bunch of spring onions, trimmed and shredded
For the peking duck sauce
1 tsp toasted sesame oil
1 tbsp sunflower oil
6 tbsp hoi sin sauce
5 tbsp caster sugar
1 tbsp dark soy sauce
1 tbsp cornflour

Steps:

Place the duck, breast-side up, on a rack over a large roasting tin and pour over 2 litres boiling water, then discard the water and pat the duck dry with kitchen paper. (This technique is often used in Chinese cookery to loosen the skin from the body, which will help it crisp up in the oven.) Line the roasting tin well with foil, replace the rack and sit the duck on top, breast-side up.
Mix the honey, soy sauce, five-spice powder and sugar to make a glaze. Set 4 tablespoons aside for later. Brush some of the remaining glaze over the duck, inside and out. Let it dry and brush with the glaze again. Repeat to use up the glaze. When the glaze is dry, chill overnight.
Preheat the oven to 200°C/fan180°C/gas 6 and bring the duck back up to room temperature. Cook for 40 minutes, then carefully turn the duck over on the rack. Brush with the reserved glaze and roast for a further 30-35 minutes, until cooked. Remove from the oven, cover with foil and set aside to rest for 20 minutes.
Meanwhile, heat a saucepan over a medium heat. Add all the sauce ingredients except the cornflour. Add 100ml water and heat until it starts to bubble. Mix the cornflour with 1 tablespoon water, add to the sauce and stir until thickened. Cool.
Carve and slice the duck, removing all the meat. Put on a warm serving plate, covered with foil.
In batches, put the rice paper rolls in a bowl of hot water for less than 1 minute, then remove and lay them on a plate to soften. (Alternatively, heat the Chinese pancakes for duck according to packet instructions.) To roll, spread a little sauce over 1 rice paper roll or pancake, add some cucumber, spring onions and duck, then roll up and eat while warm.

Nutrition Facts : Calories 140kcals, FatContent 4.7g (1.3g saturated), ProteinContent 12.9g, CarbohydrateContent 11.9g (7g sugars), FiberContent

HOMEMADE PEKING DUCK | CHINA SICHUAN FOOD

Homemade Peking Duck | China Sichuan Food image

Homemade Peking duck, Simplified steps for the best result

Provided by Elaine

Categories Main Course

Total Time 1520 minutes

Prep Time 1440 minutes

Cook Time 80 minutes

Yield 2

Number Of Ingredients 12

Ingredients

1 duck ( ,clean, lean around 1000g)
1 tsp. white vinegar ( ,for soaking)
2 tbsp. oyster sauce
1 tsp. Chinese five spice powder
2 tbsp. maltose
2 tbsp. boiling water
1.5 tbsp. Chinese cooking wine
10 pecking duck pancake
2 tbsp. sweet bean sauce
1 tbsp. sesame oil
1 English cucumber
2 leek onions ( ,white part only)

Steps:

Prepare
Roast the bird
Let the skin even crisper
How to cut the duck
Side ingredients for serving
How to assemble

Nutrition Facts : Calories 2294 kcal, CarbohydrateContent 20 g, ProteinContent 58 g, FatContent 204 g, SaturatedFatContent 67 g, CholesterolContent 380 mg, SodiumContent 722 mg, SugarContent 16 g, ServingSize 1 serving

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If the duck is frozen, thaw it thoroughly. Rinse the duck well and blot it completely dry with kitchen paper. Insert a meat hook near the neck.

Bring the water and vinegar to the boil in a large pot. Hold the duck by the hook over the pot and, using a large ladle, carefully pour this mixture over the outside of the duck several times, as if to bathe it, until all the skin is completely coated with the mixture. Reserve the mixture. Hang the duck in a cool, well-ventilated place to dry, or alternatively hang it in front of a cold fan for about 2-3 hours, or overnight. When the duck is dried, bring the reserved water-vinegar liquid to the boil, add the sugar (or honey) and soy sauce and again bathe the duck skin and leave to dry in front of fan for at least 2-3 hours more. Once the duck has dried, the surface of the skin will feel like parchment. Mix the salt, five-spice and peppercorns together and rub this mixture evenly inside the cavity of the duck.

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