Peking Duck Rolls

Peking duck rolls

Ingredients

  • 1

    4 1/2 Cups Shredded Maple Leaf Farms Roast Half Duck

  • 2

    3/4 Cup Skin Cracklings, julienne

  • 3

    1/2 oz Peanut Oil

  • 4

    4 oz Red Wine

  • 5

    8 oz Hoisin Sauce

  • 6

    56 Moo Shu Pancakes

  • 7

    2 oz Green Onions, julienne

  • 8

    3 Cups Jicama, julienne

Directions

  • 1

    Remove skin from Roast Half Duck. Julienne.

  • 2

    Preheat oven to 400° F.

  • 3

    Place skin strips in a single layer in a pan. Bake until skin is crisp and golden, about 25 minutes, turning pieces over occasionally.

  • 4

    Remove cracklings with slotted spoon to drain on paper towel.

  • 5

    Heat oil in a large skillet over medium heat. Cook duck and cracklings until heated through.

  • 6

    Add wine and hoisin sauce. Bring to a boil and stir. Remove from heat.

  • 7

    On each pancake, evenly divide "duck stew." Top with green onion and jicama. Roll up, folding in sides. Cut each pancake into 4 pieces.

  • 8

    Can be passed as an appetizer or cooked table top in an action appetizer station.

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