Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys chinese-style aromatic duck pancake rolls gf df ef sf nf. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys chinese-style aromatic duck pancake rolls gf df ef sf nf using 26 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF:
- Prepare half duck
- Take garlic, crushed
- Make ready fresh ginger
- Get Dry Rub
- Prepare chinese 5 spice powder
- Prepare brown sugar
- Prepare salt
- Make ready szechuan peppercorns, crushed
- Get Marinade
- Prepare soy sauce (see my profile for my soy sauce alternative recipe)
- Make ready rice wine
- Make ready honey or agave nectar
- Prepare star anise
- Take Hoisin Sauce
- Take soy sauce or the soy sauce alternative recipe from my profile
- Get black bean paste
- Prepare honey or molasses/treacle
- Make ready rice vinegar
- Take sesame oil
- Make ready grated ginger
- Prepare garlic powder
- Take black pepper
- Get chinese hot sauce to taste
- Prepare Serving
- Get chinese rice pancakes
- Prepare 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 this up with this exceptional food vickys chinese-style aromatic duck pancake rolls gf df ef sf nf recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
