Peking Duck Spring Rolls Recipe

Peking Duck Spring Rolls Recipe

Recipe by Ching-He Huang

• Level: Moderate
• Makes: 24 rolls
• Nutrition Per Roll (from 30 servings): Calories 346, Total Fat 26 g, Saturated Fat 8 g, Carbohydrates 21 g, Fiber 1 g, Sugars 11 g, Protein 8 g, Cholesterol 46 mg, Sodium 318 mg
• Total Time: 10 hours 20 minutes
• Preparation: 20 minutes
• Resting Time: 8 hours
• Cooking Time: 2 hours

Ingredients

• 3 cups cooked Peking duck, shredded, with crisp skin set aside (recipe below)
• 6 tbsp hoisin sauce
• 6 tbsp superfine sugar
• 2 tbsp sesame oil
• 1 tbsp dark soy sauce
• 1 tbsp cornstarch
• 24 rice paper wrappers
• 3 scallions, cut into thin matchsticks
• 1 hothouse cucumber, seeded and julienned into 2-inch pieces

For the Duck

• 1 whole duck (5 to 6 pounds)
• Sea salt
• Freshly ground white pepper
• 6 tbsp honey
• 4 tbsp Chinese five-spice powder
• 2 tbsp dark soy sauce
• 2 tbsp brown sugar

For the Sauce

• 1 tbsp cornstarch
• 6 tbsp hoisin sauce
• 6 tbsp superfine sugar
• 2 tbsp sesame oil
• 1 tbsp dark soy sauce
• 1 package Chinese pancakes (Mandarin-style), for serving
• 3 scallions, sliced into long, slim strips, for garnish
• 1 cucumber, cored and sliced into long, slender strips, for garnish

Instructions

1. If the duck's skin has softened, place it on a baking tray and bake at 400F for 10-15 minutes to crisp. Slice into thin strips.
2. To make the sauce: Warm a pan or wok over medium heat. Add hoisin sauce, superfine sugar, sesame oil, and dark soy sauce. When bubbling, mix cornstarch with 2 tbsp water, stir in, and thicken. Cool completely.
3. To wrap: Soak a rice paper wrapper in hot water until soft, lay on a damp towel. Add duck, crispy skin, scallion, and cucumber in the center. Fold sides in, tuck bottom, and roll. Repeat and serve fresh with sauce.

How to Make the Duck

1. Prick duck all over. Pour hot water over to rinse, pat dry on a rack. Season with sea salt and white pepper; rest until marinating.
2. Mix honey, 6 tbsp water, five-spice, soy sauce, and brown sugar. Brush duck inside and out. Dry 10 minutes, repeat glazing (reserve 4-5 tbsp for basting). Refrigerate uncovered overnight if possible.
3. Preheat oven to 350F. Roast breast-up 45 minutes. Flip, baste, roast another 45 minutes until golden and crisp. Adjust heat if browning fast. Rest before shredding.

Serving Suggestions

• Pair rolls with cucumber and scallion strips for a classic touch.
• Swap rice paper for steamed Chinese pancakesassemble just like wraps for irresistible texture.
• Serve immediately to savor crispy perfection and bold flavors that will wow your guests!

Transform your kitchen into a Peking Duck paradise with these crunchy, sauce-drenched rolls. The glossy, spiced duck and fresh veggies burst in every biteperfect for impressing at dinner parties or cozy nights in. Ready to roll up some magic?