Peking Duck Rolls
Ingredients
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4 1/2 Cups Shredded Maple Leaf Farms Roast Half Duck
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3/4 Cup Skin Cracklings, julienne
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1/2 oz Peanut Oil
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4 oz Red Wine
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8 oz Hoisin Sauce
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56 Moo Shu Pancakes
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2 oz Green Onions, julienne
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3 Cups Jicama, julienne
Directions
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1
Remove skin from Roast Half Duck. Julienne.
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2
Preheat oven to 400° F.
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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.
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4
Remove cracklings with slotted spoon to drain on paper towel.
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5
Heat oil in a large skillet over medium heat. Cook duck and cracklings until heated through.
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6
Add wine and hoisin sauce. Bring to a boil and stir. Remove from heat.
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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.
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8
Can be passed as an appetizer or cooked table top in an action appetizer station.
