Hoisin Duck Rolls – Recipe Of The Month
16 pieces of duck pastry*
1 whole duck
8dsp soy sauce
4dsp oyster sauce
2 cinnamon sticks
4 star anise
½dsp whole black peppercorns
½l sunflower oil
150g iceberg lettuce, finely sliced
100g leeks, cut in fine strips
200g cucumber, cut in fine strips
For the sauce
200ml Hoi Sin sauce
1dsp oyster sauce
½dsp black soy sauce
1dsp sesame oil
- Hoi Sin sauce
- 1tsp roasted white sesame seeds
* Duck pastry is slightly smaller than other pastry rounds and is available frozen from most Asian shops. It is also known as duck pancake.
To make the sauce:
- Put the Hoi Sin sauce, water, oyster sauce, sugar and black soy sauce in a saucepan, bring to the boil, simmer for a few minutes and then add the sesame oil.
- Remove from the heat and allow to cool.
To prepare the duck rolls:
- Defrost the duck pastry.
- Bring a large heavy saucepan of water to the boil with all the seasoning and spices.
- Halve the duck, add it to the boiling water and cook slowly for about 1 hour or until the duck is tender.
- Remove it from the water, pat it dry and remove the bone.
- Heat a deep fat fryer or heavy saucepan until the oil is sizzling and deep-fry the duck very quickly so the skin is crispy – about 2 minutes.
- Place on kitchen paper to absorb any excess oil, slice it finely and leave to one side.
- Place the defrosted pastry under a medium grill until it is slightly browned but not crispy.
- It is very important not to overcook the pastry, it needs to be pliable enough to roll.
- Place the pastry on a plate, put some lettuce, cucumber, leek and sliced duck on top and roll it up.
Place 2 or 3 rolls on a skewer, arrange the skewers on a plate and serve with a little bowl of hoi sin sauce sprinkled with roasted sesame seeds.
- This dish is best served at room temperature
Feeling hungry now? Place your order at: Rathmines, Windy Arbour, Deansgrange, Baggot St.or Kildare Village, South William St.