Peking Duck Spring Rolls

Hi everyone, Stephen here.

My first time experiencing Peking Duck at the Hingara Chinese Restuarant in Chinatown was such a great experiment that I've been wanting to try making Peking Duck at home. I've been seeing a handful of posts over this time and many being unique and with excellent approaches.

Things have been extremely busy of late, juggling my PhD, academic teaching and a part time job, while slipping in as much cooking and time with Jasmyne as possible.  So unfortunately I've yet to have the chance to give the Peking Duck a shot but settled with spring rolls. They are really quick to make and the duck can be prepared a day or two in advance, or you can just buy a pre-roasted duck.

Peking Duck Spring Rolls (makes 18 spring rolls)

Ingredients

- 1 whole duck (about 2kg)
- 3 tbs brown sugar
- 6cm piece of ginger, pealed and finely chopped
- 2 medium carrots, peeled and finely grated
- zest of 2 oranges
- 4 spring onions, trimmed and finely sliced
- 36 spring roll wrappers
- oil for deep frying, vegetable or sunflower
- sauce to serve, hoisen or peking duck.

 

Procedure

1 - For the duck, pre-heat the oven to 210°C. Wash the duck well, inside and out. The place onto a baking tin with a rack. Pat the duck dry with paper towel or a clean cloth. Combine the sugar with 3 tbs warm water and a tsp of salt, then rub the mixture over the duck. Bake the duck for 20 mins, then cover the duck with foil and reduce the heat to 130°C.  Cook for 1.5 hours.  Remove the foil then up the heat back to 210°C for 20-30 mins, or until the duck skin is a dark brown colour and crispy.

2 - Once cooled, finely chop the duck and combine with the ginger, carrots, orange zest and spring onions in a bowl and mix well. Season with salt and pepper.

3 - Position a spring roll wrapper in a diamond shape on the work bench. Put 2 tablespoons of the duck mixture across the bottom half and fold the bottom corner up over the filing. Fold over the sides and then roll the parcel up to close.  Seal the exposed corner with a little bit of water.  Repeat with the remain wrappers.  Also keep a moist towel over all the wrappers to prevent them from drying out.

4 - Heat the oil up to 180°C and frying the spring rolls in batches for 1 minute each or until golden.  Remove from the oil and allow to drain on some paper towel.

5 - Serve warm with some sauce (I had found some peking duck sauce at my local asian grocer) and some fried rice (fried rice recipe courtesy of Kylie Kwong from It Tastes Better).

Comments

[yummychunklet]

As a Filipino, I love any type of spring roll, so these were probably delicious!

[Gaby]

That brown bits of skin look so yummy!

[Jenny @ Ichigo Shortcake]

I find it's not usually worth making Peking duck at home since it takes so long to do! Although I suppose the process is half the fun :P I might try it myself since I loveeee spring rolls :D

[Carolyn Jung]

These look positively addicting. Anything with Peking duck in it is pretty irresistible. ;)

[Hotly Spiced]

What beautiful looking spring rolls. And I love duck. So you've cooked two of my favourites in one. I hope you enjoyed them. They look delicious.

[Jennifer (Delicieux)]

Your spring rolls look fabulous!!! I've yet to try making my own spring rolls at home, but I do love a good spring roll :D

[Juliana]

Wow, how fancy...Peking duck in the spring rolls...looks delicious!
Hope you have a wonderful week ahead Jasmyne :-)

[muppy]

i always buy the duck i confess! and usually make duck crepes - yum, but this looks sooo good :)

[Angie@Angiesrecipes]

Those spring rolls must have tasted heavenly!