Recipe of Quick Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF

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1 Aug, 2021

Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF.

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, vickys chinese-style aromatic duck pancake rolls gf df ef sf nf. One of my favorites food recipes. This time, I will 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 favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine 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 recipe, we have to 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:

{Make ready of half duck.
{Get of garlic, crushed.
{Make ready of fresh ginger.
{Make ready of Dry Rub.
{Take of chinese 5 spice powder.
{Make ready of brown sugar.
{Take of salt.
{Make ready of szechuan peppercorns, crushed.
{Take of Marinade.
{Take of soy sauce (see my profile for my soy sauce alternative recipe).
{Take of rice wine.
{Prepare of honey or agave nectar.
{Get of star anise.
{Get of Hoisin Sauce.
{Get of soy sauce or the soy sauce alternative recipe from my profile.
{Prepare of black bean paste.
{Get of honey or molasses/treacle.
{Get of rice vinegar.
{Prepare of sesame oil.
{Take of grated ginger.
{Take of garlic powder.
{Get of black pepper.
{Prepare of chinese hot sauce to taste.
{Prepare of Serving.
{Prepare of chinese rice pancakes.
{Prepare of 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.

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