Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF. It is one of my favorites recipe For mine, I am going to make it a little bit tasty. This will be really deliciou

The Ingredients need to make Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF:

1. You need 1 kg of half duck
2. It’s 1 clove of garlic, crushed
3. Prepare 3 slice of fresh ginger
4. Prepare of Dry Rub
5. You need 1 tsp of chinese 5 spice powder
6. You need 1 tsp of brown sugar
7. You need 1 tsp of salt
8. It’s 1/2 tsp of szechuan peppercorns, crushed
9. You need of Marinade
10. It’s 1 tbsp of soy sauce (see my profile for my soy sauce alternative recipe)
11. It’s 1 tbsp of rice wine
12. Prepare 1 tbsp of honey or agave nectar
13. You need 2 of star anise
14. Prepare of Hoisin Sauce
15. You need 4 tbsp of soy sauce or the soy sauce alternative recipe from my profile
16. It’s 2 tbsp of black bean paste
17. Prepare 1 tbsp of honey or molasses/treacle
18. Prepare 2 tsp of rice vinegar
19. You need 2 tsp of sesame oil
20. It’s 1/2 tsp of grated ginger
21. Prepare 1 pinch of garlic powder
22. You need 1 pinch of black pepper
23. Prepare 1 of chinese hot sauce to taste
24. You need of Serving
25. Prepare 12 of chinese rice pancakes
26. Prepare 6 of spring onions/scallions, sliced

Step to make Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF:

1. Preheat the oven to gas 2 / 150C / 300°F and ready a roasting tray with a wire rack
2. Combine the star anise, soy sauce, rice wine and honey/agave and let sit to infuse the flavours
3. Mix together the 5 spice, sugar, salt and crushed peppercorns and set aside
4. Pat the duck dry with kitchen paper towel and rub all over with the garlic and ginger. Place these now in with the marinade ingredients
5. Sprinkle the dry spices all over the duck and rub in
6. Pierce the skin where the legs and wings join the body so that fat doesnt fill up in these places and put in the oven for half an hour
7. After half an hour drain the fat away, brush some marinade over the skin and put back in the oven another half hour
8. Drain the fat again, pierce the skin in the same areas if you see any liquid fat building up and brush the remaining marinade Continue roasting for an hour
9. Meanwhile, mix the hoisin sauce ingredients together very well and let sit at room temp to combine the flavours
10. After the hour has passed (total roasting time 2 hours), check the duck by skewering the thickest part. The juices should run clear
11. Turn the oven up to gas 8 / 230C / 450°F and blast it for 15 minutes to really crisp up the skin
12. Take the duck out and let it rest on the rack for 10 minutes
13. Remove the crispy skin and shred the meat with 2 forks
14. Warm through the pancakes either by sitting in the cooling oven while you shred the duck or by heating in the microwave
15. Place a spoonful of hoisin sauce in the middle of each pancake and lay some shredded duck on top. You can also just mix the sauce with the meat. Add some spring onion and fold the bottom up then the sides in
16. Serve with the crispy skin on the side and the extra hoisin to dip it in
17. Serves 4 people as a starter, 2 as a main dish

So that’s going to wrap it up with this exceptional food Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!