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Tiny Peking Duck Rolls Recipe

Serving size: Makes about 48

1    Chinese roast duck (purchase fresh from Asian market)
12  scallions (shallots/spring onions)
4    carrots, peeled and julienned
4    flour tortillas
48  toothpicks
1/2  cup (4 fl oz/125 ml) hoisin sauce, for dipping

Remove meat from duck and discard bones. Slice meat and skin into bite-sized pieces about 1 inch (2.5 cm). Trim away root end of scallions, then cut scallions into 1-1/4-inch (3-cm) lengths. Using a sharp knife or kitchen shears, cut a fringe in end of each scallion. Place scallion brushes in a bowl of ice water (scallions will curl in ice water). Place carrots in bowl of ice water with scallions. Chill until ready to serve. Tiny Peking Duck Rolls

Warm tortillas in a microwave oven for 1 minute or wrapped in aluminum foil in a 275 degrees F. (140 degrees C/Gas 1) oven for 10 minutes. Using kitchen shears, cut tortillas into 3/4-inch by 4-inch (2-cm by 10-cm) strips.

Working in batches, place tortilla strips on work surface. Top each strip with a small amount of duck, 1 scallion curl, 4 to 5 carrot pieces and a dash of hoisin sauce. Roll up and secure with a toothpick.

Serve with hoisin sauce for dipping.

Prepare duck, scallions and carrots 2 hours ahead. Assemble just before serving.

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