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Vickys Chinese-style Crispy Aromatic Duck Pancake Rolls, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Chinese-Style Crispy Aromatic Duck Pancake Rolls, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 2 minutes
Serving : 2
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Prepare the ingredients before making Vickys Chinese-Style Crispy Aromatic Duck Pancake Rolls, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Chinese-Style Crispy Aromatic Duck Pancake Rolls, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Chinese-Style Crispy Aromatic Duck Pancake Rolls, Gluten, Dairy, Egg & Soy-Free

  • 1 kg half duck
  • 1 clove garlic, crushed
  • 3 slice fresh ginger
  • Dry Rub
  • 1 tsp chinese 5 spice powder
  • 1 tsp brown sugar
  • 1 tsp salt
  • 1/2 tsp szechuan peppercorns, crushed
  • Marinade
  • 1 tbsp soy sauce (see my profile for soy-free soy sauce)
  • 1 tbsp rice wine
  • 1 tbsp honey or agave nectar
  • 2 star anise
  • Hoisin Sauce
  • 4 tbsp soy sauce or the soy-free soy sauce from my profile
  • 2 tbsp black bean paste
  • 1 tbsp honey or molasses/treacle
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 1/2 tsp grated ginger
  • 1 pinch garlic powder
  • 1 pinch black pepper
  • 1 chinese hot sauce to taste
  • Serving
  • 12 chinese rice pancakes
  • 6 spring onions/scallions, sliced

How to Make Vickys Chinese-Style Crispy Aromatic Duck Pancake Rolls, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Vickys Chinese-Style Crispy Aromatic Duck Pancake Rolls, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Preheat the oven to gas 2 / 150C / 300°F and ready a roasting tray with a wire rack
  • Step 2
  • Combine the star anise, soy sauce, rice wine and honey/agave and let sit to infuse the flavours
  • Step 3
  • Mix together the 5 spice, sugar, salt and crushed peppercorns and set aside
  • Step 4
  • 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
  • Step 5
  • Sprinkle the dry spices all over the duck and rub in
  • Step 6
  • 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
  • Step 7
  • After half an hour drain the fat away, brush some marinade over the skin and put back in the oven another half hour
  • Step 8
  • 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
  • Step 9
  • Meanwhile, mix the hoisin sauce ingredients together very well and let sit at room temp to combine the flavours
  • Step 10
  • After the hour has passed (total roasting time 2 hours), check the duck by skewering the thickest part. The juices should run clear
  • Step 11
  • Turn the oven up to gas 8 / 230C / 450°F and blast it for 15 minutes to really crisp up the skin
  • Step 12
  • Take the duck out and let it rest on the rack for 10 minutes
  • Step 13
  • Remove the crispy skin and shred the meat with 2 forks
  • Step 14
  • Warm through the pancakes either by sitting in the cooling oven while you shred the duck or by heating in the microwave
  • Step 15
  • 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
  • Step 16
  • Serve with the crispy skin on the side and the extra hoisin to dip it in
  • Step 17
  • Serves 4 people as a starter, 2 as a main dish
Vickys Chinese-Style Crispy Aromatic Duck Pancake Rolls, Gluten, Dairy, Egg & Soy-Free Reviews

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