Ingredients
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.
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.
Tips
- This dish is best served at room temperature
