Chinese New Year Roast Duck Rolls Food

CHINESE NEW YEAR ROAST DUCK ROLLS

Steps:

• FOR THE PANCAKES: In large bowl and using fork, stir flour with 3/4 cup (175 mL) boiling water just until ragged dough forms. Turn out onto lightly floured surface; knead until no longer sticky, about 5 minutes. Cover with plastic wrap; let stand for 20 minutes. Knead until elastic, about 4 minutes.
• Shape dough into 16-inch (40 cm) log; with serrated knife, cut into 1-inch (2.5 cm) pieces.
• With rolling pin, roll each piece into (1/8)-inch (3 mm) thick round.
• Brush 1 side of 2 of the rounds with sesame oil; stack oiled sides together and roll out to 6-inch (15 cm) circle. Transfer to baking sheet; cover with damp towel. Repeat with remaining rounds.
• In large nonstick skillet, cook pancakes over medium heat until golden brown bubbles appear, about 2 minutes per side. Separate halves and place on tea towel; cover.
• (Make-ahead: Let cool, wrap in plastic wrap and refrigerate for up to 1 week or freeze for up to 2 weeks; thaw. Wrap in tea towel and reheat in steamer, about 5 minutes.).
• Marinade: In small bowl, cover tangerine rind with boiling water; let stand until softened, about 5 minutes. Drain and finely mince. In bowl, whisk together rind, rye, sugar, bean curd paste, soy sauce and five-spice powder; set aside.
• Duck: Rinse and pat duck dry inside and out. Spread marinade evenly in duck cavity. Place on rimmed baking sheet; cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.).
• In stockpot, bring 20 cups (5 L) water to boil; add green onions, ginger and rice wine. Tie duck legs together in centre of 40-inch (101 cm) length of string. Holding duck by string ends, submerge in boiling water until skin is translucent, about 4 minutes. Reserving 2 tbsp (25 mL) cooking water, drain duck in colander. Remove string.
• Glaze: In bowl, whisk together honey, reserved cooking water and rice vinegar; set aside.
• Place duck, breast side up, on greased rack in roasting pan; refrigerate, uncovered, to dry for 1 hour. Brush duck evenly with some of the glaze; let dry in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 1 day.).
• Pour 1 cup (250 mL) water into roasting pan. Roast duck in pan in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); roast for 45 minutes, brushing with glaze 3 times.
• Gently loosen duck from rack and turn duck over; brush with remaining glaze. Roast until skin is crisp and browned, about 45 minutes; let cool enough to handle, about 30 minutes.
• With knife, slit skin along backbone. Using fingers, remove skin from duck starting at underside and finishing at breast. Cut meat into (1/8)-inch (3 mm) thick slices; cut skin into (1/8)-inch (3 mm) wide strips. Transfer to serving platter.
• Sauce: In small skillet, whisk together hoisin sauce, sugar and sesame oil; bring to boil over medium heat. Reduce heat and simmer until sugar is dissolved, about 2 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.).
• Add pancakes, green onions and coriander to duck on platter. To eat, spread 1/2 tsp (2 mL) sauce over pancake; sprinkle evenly with coriander, green onions, duck skin and duck meat. Roll up. Serves 16.
• Canadian Living Magazine.

CHINESE ROAST DUCK

Steps:

• The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
• In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
• To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
• The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
• In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
• To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.

PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE

Steps:

• Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
• In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
• Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
• Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
• In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
• Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
• Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
• Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
• Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
• Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
• To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.

CRISPY DUCK ROLLS WITH POMEGRANATE DIPPING SAUCE

Steps:

• For the Duck Rolls:.
• Cook the rice in well-salted water, according to package directions. Set aside in a small bowl. While rice is cooking, remove duck leg confit from the bones, discard any skin, then cut larger pieces of meat into smaller slices; set aside.
• On a clean, dry work surface, place one wrapper with one corner facing you. Keep remaining wrappers from drying out by covering them with a barely damp paper towel.
• Spread 1 1/2 tablespoons hummus horizontally about 2 1/2 to 3 inches from the corner closest to you. Spread about 2 tablespoons rice on top of the hummus, then a teaspoon of carrots, and a lesser amount of the cranberries and green onion. Finish with a few pieces of duck.
• Pick up the corner and bring it tightly against the ingredients, shaping it into a cylinder while leaving the left and right corners free. Roll cylinder about 1/2 turn away from you before snugly folding in the sides. Continue rolling, then dampen the open edges with water to seal.
• The rolls can be assembled several hours ahead, dusted with cornstarch, then kept in a single layer covered with plastic wrap.
• In a deep pan or wok, heat about 1/2 inch of oil to 350°-375°. Gently slide a few rolls into the oil and cook for 2-2 1/2 minutes, turning as needed to evenly brown. Allow plenty of room for rolls to cook, which will also help keep the oil temperature from dropping too much.
• Drain on paper towel-lined baking sheet. Keep warm in a 250° oven if needed, while you finish cooking the rest of the rolls. Cut each roll into 2 or 3 pieces and serve with Pomegranate Dipping Sauce on the side.
• .
• For the Pomegranate Dipping Sauce:.
• Whisk ingredients together in a small bowl. Sauce can be made ahead and refrigerated. Bring to room temperature before serving.