Peking Duck Spring Rolls

TOTAL TIME: 10 hr 20 min
Prep: 20 min
Inactive Prep: 8 hr
Cook: 2 hr
 
YIELD: 24 spring rolls
LEVEL: Intermediate

ingredients

  • 3 cups cooked Peking duck, meat shredded and crispy skin reserved, recipe follows
  • 6 tablespoons hoisin sauce
  • 6 tablespoons superfine sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon dark soy sauce
  • 1 tablespoon cornstarch
  • 24 rice paper spring roll wrappers
  • 3 scallions, julienned
  • 1 hothouse cucumber, seeded, cut into 2-inch pieces and julienned
PEKING DUCK:
    DUCK:
    • One 5 to 6-pound whole duck
    • Sea salt
    • Freshly ground white pepper
    • 6 tablespoons honey
    • 4 tablespoons Chinese five-spice powder
    • 2 tablespoons dark soy sauce
    • 2 tablespoons brown sugar
      SAUCE:
      • 1 tablespoon cornstarch
      • 6 tablespoons hoisin sauce
      • 6 tablespoons superfine sugar
      • 2 tablespoons sesame oil
      • 1 tablespoon dark soy sauce
      • 1 package Chinese/Mandarin-style pancakes, to serve
      • 3 scallions, sliced into long thin strips, for garnish
      • 1 cucumber, cored and sliced into long thin strips, for garnish
      recipe tools

      Directions

      If the duck skin is no longer crisp, place on a baking sheet in a 400 degree F oven for 10 to 15 minutes to re-crisp. Cut the skin into thin strips.

      To make the sauce, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, stir together the cornstarch and 2 tablespoons water in a small bowl. Add to the pan and stir well to thicken. Set aside and let cool.

      Place 1 rice paper wrapper in a shallow bowl of hot water until softened, and then lay on a damp tea towel. In the center of the wrapper, add some duck, crispy skin, scallions and cucumber. Fold in the sides of the wrapper, fold up the bottom and then roll. Repeat with the remaining wrappers and duck. Serve immediately with the sauce for dipping.
      For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.

      In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.

      Preheat the oven to 350 degrees F.

      Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.

      For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool.
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