Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, vickys chinese-style aromatic duck pancake rolls gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have vickys chinese-style aromatic duck pancake rolls gf df ef sf nf using 26 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF:
- Get half duck
- Prepare garlic, crushed
- Take fresh ginger
- Prepare Dry Rub
- Make ready chinese 5 spice powder
- Take brown sugar
- Make ready salt
- Take szechuan peppercorns, crushed
- Prepare Marinade
- Prepare soy sauce (see my profile for my soy sauce alternative recipe)
- Get rice wine
- Take honey or agave nectar
- Make ready star anise
- Prepare Hoisin Sauce
- Take soy sauce or the soy sauce alternative recipe from my profile
- Make ready black bean paste
- Prepare honey or molasses/treacle
- Prepare rice vinegar
- Get sesame oil
- Prepare grated ginger
- Make ready garlic powder
- Get black pepper
- Make ready chinese hot sauce to taste
- Make ready Serving
- Make ready chinese rice pancakes
- Make ready spring onions/scallions, sliced
Steps to make Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF:
- Preheat the oven to gas 2 / 150C / 300°F and ready a roasting tray with a wire rack
- Combine the star anise, soy sauce, rice wine and honey/agave and let sit to infuse the flavours
- Mix together the 5 spice, sugar, salt and crushed peppercorns and set aside
- Pat the duck dry with kitchen paper towel and rub all over with the garlic and ginger. Place these now in with the marinade ingredients
- Sprinkle the dry spices all over the duck and rub in
- Pierce the skin where the legs and wings join the body so that fat doesn't fill up in these places and put in the oven for half an hour
- After half an hour drain the fat away, brush some marinade over the skin and put back in the oven another half hour
- Drain the fat again, pierce the skin in the same areas if you see any liquid fat building up and brush the remaining marinade over. Continue roasting for an hour
- Meanwhile, mix the hoisin sauce ingredients together very well and let sit at room temp to combine the flavours
- After the hour has passed (total roasting time 2 hours), check the duck by skewering the thickest part. The juices should run clear
- Turn the oven up to gas 8 / 230C / 450°F and blast it for 15 minutes to really crisp up the skin
- Take the duck out and let it rest on the rack for 10 minutes
- Remove the crispy skin and shred the meat with 2 forks
- Warm through the pancakes either by sitting in the cooling oven while you shred the duck or by heating in the microwave
- Place a spoonful of hoisin sauce in the middle of each pancake and lay some shredded duck on top. You can also just mix the sauce with the meat. Add some spring onion and fold the bottom up then the sides in
- Serve with the crispy skin on the side and the extra hoisin to dip it in
- Serves 4 people as a starter, 2 as a main dish
So that’s going to wrap it up for this special food vickys chinese-style aromatic duck pancake rolls gf df ef sf nf recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
