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Recipe Of The Month: Hoisin Duck Rolls

Hoisin Duck Rolls

Hoisin Duck Rolls

Serves 4 as a starter

Hoisin Duck Rolls


  • 16 pieces of duck pastry*
  • 1 whole duck
  • 2l water
  • 8dsp soy sauce
  • 4dsp oyster sauce
  • 2dsp sugar
  • 2 cinnamon sticks
  • 4 star anise
  • ½dsp whole black peppercorns
  • ½l sunflower oil
  • 150g iceberg lettuce, finely sliced
  • 100g leeks, cut in fine strips
  • 200g cucumber, cut in fine strips

For the sauce

  • 200ml Hoi Sin sauce
  • 50ml water
  • 1dsp oyster sauce
  • 2dsp sugar
  • ½dsp black soy sauce
  • 1dsp sesame oil

Serve with

  • Hoi Sin sauce
  • 1tsp roasted white sesame seeds

* Duck pastry is slightly smaller than other pastry rounds and is available frozen from most Asian shops. It is also known as duck pancake.

Food at Saba

Cooking method

To make the sauce:

  • Put the Hoi Sin sauce, water, oyster sauce, sugar and black soy sauce in a saucepan, bring to the boil, simmer for a few minutes and then add the sesame oil.
  • Remove from the heat and allow to cool.

To prepare the duck rolls:

  • Defrost the duck pastry.
  • Bring a large heavy saucepan of water to the boil with all the seasoning and spices.
  • Halve the duck, add it to the boiling water and cook slowly for about 1 hour or until the duck is tender.
  • Remove it from the water, pat it dry and remove the bone.
  • Heat a deep fat fryer or heavy saucepan until the oil is sizzling and deep-fry the duck very quickly so the skin is crispy – about 2 minutes.
  • Place on kitchen paper to absorb any excess oil, slice it finely and leave to one side.
  • Place the defrosted pastry under a medium grill until it is slightly browned but not crispy.
  • It is very important not to overcook the pastry, it needs to be pliable enough to roll.
  • Place the pastry on a plate, put some lettuce, cucumber, leek and sliced duck on top and roll it up.

To serve

  • Place 2 or 3 rolls on a skewer, arrange the skewers on a plate and serve with a little bowl of hoi sin sauce sprinkled with roasted sesame seeds.

Tip: This dish is best served at room temperature

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