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Hoisin Duck Rolls – Recipe Of The Month


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.


  • This dish is best served at room temperature
Serves Four As A Starter

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