Roast duck rice rolls
Preparation time: 1 hour for marinade
Cooking/preparation time: 50 minutes
2 (465g, 1lb) large duck breasts, skin on
8 sheets of spring roll pastry (size: 21cm X 21cm)
6 tbsp groundnut oil
225g (8oz) of premium short grain brown rice, washed until the water runs clear
450ml (16floz) of cold water
1 Granny Smith apple, sliced into thin, half-moon slices
2 spring onions, sliced into thin strips, soaked in ice-cold water to give spring onion curls to garnish
For the marinade:
2 garlic cloves, minced
2 tbsp ginger, peeled & grated
1 tbsp rice wine or dry sherry
1 tsp Chinese five-spice powder
2 tbsp runny honey
2 tbsp Hoisin sauce
1 tbsp dark soy sauce
1 pinch sea salt
For the pickled vegetables:
½ cucumber, deseeded, julienne
4 small carrots, top and tailed, peeled, julienne
4 celery stalks, julienne
4 spring onions, julienne
½ red pepper, deseeded, julienne
225ml (8floz) of rice vinegar
2 tbsp mirin
1 tbsp soft brown sugar
¼ tsp cracked sea salt
3-4 tbsp Hoisin sauce in a small bowl
3-4 tbsp Sriracha chilli sauce in a small bowl
1 Place the duck legs in a zip lock bag, add all the marinade ingredients. Marinade for at least one hour in the fridge.
2 Heat the oven to 180oC/R4. Place the duck legs (including the marinade), round side up, on a roasting tray lined with foil. Roast for 40 minutes, then turn heat up to 220 oC/R7, cook the duck legs for a further 10 minutes to cook well done.
3 While the duck is cooking, put the washed rice in a medium saucepan. Add 450ml (16floz) of water and bring to the boil. Reduce the heat to low, cover and simmer for 35 minutes until all the moisture is absorbed. Fluff up the grains, remove from heat and stand for 10 minutes to rest before handling.
4 In a small bowl, add all the pickled vegetable ingredients together with the pickling seasonings and liquid, and put in fridge for 10-15 minutes.
5 Once the duck is cooked, remove from the oven and let it rest for 5 minutes. Once rested, shred the duck legs and place on a serving board. (Use the bones to make noodle soup or stock).
6 Take two pieces of the spring roll pastry. Place in a diamond shape on the board and then spoon four tablespoons of the brown rice along the middle from left to the right corner, leaving half an inch off the end. Place a small handful of the pickled vegetables and spread across the top of the rice, then spoon a few tablespoons of the duck meat across the top of the vegetables. Place a few slices of apple over the top. Bring the two corners together to meet in the middle. Fold each of the opposite corners in over the filling and roll the wrapper into a large ‘cigar shape’. Repeat and make three more rolls.
7 Heat up a frying pan or wok, add 6 tablespoons of groundnut oil and place the roll into the hot oil and cook until the wrapper is crisp and lightly golden. Take it off the heat; slice each roll on the diagonal and place on a serving plate. Garnish with spring onion curls and serve with small bowls of the dipping sauces.
Recipe and image courtesy of Ching He Huang