Chinese New Year Roast Duck Rolls

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 16
• 16 pancakes
• 6 green onions, thinly sliced lengthwise
• 1 cup fresh coriander leaves
• 1 teaspoon crumbled dried tangerine peel
• 1 tablespoon rye meal or 1 tablespoon cognac
• 2 teaspoons granulated sugar
• 2 teaspoons red beans, curd paste
• 1 teaspoon soy sauce
• 1 teaspoon five-spice powder
• 1 duck (6 lb/2.7 kg)
• 4 green onions
• 1/4 cup thinly sliced gingerroot
• 2 tablespoons chinese rice wine or 2 tablespoons sherry wine
• 2 tablespoons liquid honey
• 1 tablespoon rice vinegar
• 1/2 cup hoisin sauce
• 1 tablespoon granulated sugar
• 2 teaspoons sesame oil
• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1/4 cup sesame oil

Recipe

• 1 for the pancakes: in large bowl and using fork, stir flour with 3/4 cup (175 ml) boiling water just until ragged dough forms. turn out onto lightly floured surface; knead until no longer sticky, about 5 minutes. cover with plastic wrap; let stand for 20 minutes. knead until elastic, about 4 minutes.
• 2 shape dough into 16-inch (40 cm) log; with serrated knife, cut into 1-inch (2.5 cm) pieces.
• 3 with rolling pin, roll each piece into (1/8)-inch (3 mm) thick round.
• 4 brush 1 side of 2 of the rounds with sesame oil; stack oiled sides together and roll out to 6-inch (15 cm) circle. transfer to baking sheet; cover with damp towel. repeat with remaining rounds.
• 5 in large nonstick skillet, cook pancakes over medium heat until golden brown bubbles appear, about 2 minutes per side. separate halves and place on tea towel; cover.
• 6 (make-ahead: let cool, wrap in plastic wrap and refrigerate for up to 1 week or freeze for up to 2 weeks; thaw. wrap in tea towel and reheat in steamer, about 5 minutes.).
• 7 marinade: in small bowl, cover tangerine rind with boiling water; let stand until softened, about 5 minutes. drain and finely mince. in bowl, whisk together rind, rye, sugar, bean curd paste, soy sauce and five-spice powder; set aside.
• 8 duck: rinse and pat duck dry inside and out. spread marinade evenly in duck cavity. place on rimmed baking sheet; cover and refrigerate for 12 hours. (make-ahead: refrigerate for up to 24 hours.).
• 9 in stockpot, bring 20 cups (5 l) water to boil; add green onions, ginger and rice wine. tie duck legs together in centre of 40-inch (101 cm) length of string. holding duck by string ends, submerge in boiling water until skin is translucent, about 4 minutes. reserving 2 tbsp (25 ml) cooking water, drain duck in colander. remove string.
• 10 glaze: in bowl, whisk together honey, reserved cooking water and rice vinegar; set aside.
• 11 place duck, breast side up, on greased rack in roasting pan; refrigerate, uncovered, to dry for 1 hour. brush duck evenly with some of the glaze; let dry in refrigerator for 2 hours. (make-ahead: refrigerate for up to 1 day.).
• 12 pour 1 cup (250 ml) water into roasting pan. roast duck in pan in 400°f (200°c) oven for 20 minutes. reduce heat to 350°f (180°c); roast for 45 minutes, brushing with glaze 3 times.
• 13 gently loosen duck from rack and turn duck over; brush with remaining glaze. roast until skin is crisp and browned, about 45 minutes; let cool enough to handle, about 30 minutes.
• 14 with knife, slit skin along backbone. using fingers, remove skin from duck starting at underside and finishing at breast. cut meat into (1/8)-inch (3 mm) thick slices; cut skin into (1/8)-inch (3 mm) wide strips. transfer to serving platter.
• 15 sauce: in small skillet, whisk together hoisin sauce, sugar and sesame oil; bring to boil over medium heat. reduce heat and simmer until sugar is dissolved, about 2 minutes. (make-ahead: let cool; refrigerate in airtight container for up to 1 week.).
• 16 add pancakes, green onions and coriander to duck on platter. to eat, spread 1/2 tsp (2 ml) sauce over pancake; sprinkle evenly with coriander, green onions, duck skin and duck meat. roll up. serves 16.
• 17 canadian living magazine.