Peking Duck Rolls

Serving Size {56 Servings}


4 1/2 Cups Shredded Maple Leaf Farms Roast Half Duck

3/4 Cup Skin Cracklings, julienne

1/2 oz Peanut Oil

4 oz Red Wine

8 oz Hoisin Sauce

56 Moo Shu Pancakes

2 oz Green Onions, julienne

3 Cups Jicama, julienne


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1. Remove skin from Roast Half Duck. Julienne. Preheat oven to 400° F. Place skin strips in a single layer in a pan. Bake until skin is crisp and golden, about 25 minutes, turning pieces over occasionally. Remove cracklings with slotted spoon to drain on paper towel.

2. Heat oil in a large skillet over medium heat. Cook duck and cracklings until heated through. Add wine and hoisin sauce. Bring to a boil and stir. Remove from heat.

3. On each pancake, evenly divide "duck stew." Top with green onion and jicama. Roll up, folding in sides. Cut each pancake into 4 pieces.

4. Can be passed as an appetizer or cooked table top in an action appetizer station.

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