Duck Rolls
Ingredients
skin from 1 1/2 ducks,
cooked
1/4 tsp. scallion, chopped
7 oz (200g) duck thigh meat
1/4 tsp. water chestnut , chopped
3 eggs
1/2 tsp. sesame oil
1/2 tsp. soy sauce
4 tbsp (50g) cornstarch (cornflour)
1/4 tsp. salt, or to taste
1 cup (100g) dried bread crumbs
1/4 tsp. ground Sichuan peppercorn
3 cups (750 ml) duck fat or vegetable oil,
or a combination, for deep-frying
1/4 tsp. ginger, chopped
1/2 tsp. MSG
Directions
- Cut the duck skin into 2 by 2 1/2 inch
(6cm X 5cm ) pieces.
- Mince the duck meat. Stir in the soy
sauce, rice wine, salt, MSG (optional),
pepper, ginger, scallions, water chestnut,
and sesame oil, and mix well . Divide
duck mixture to portions, one portion
for one piece of the duck skins. Place
one portion of the duck mixture at one
end of each piece of the skin and roll
into cylinders about 3/4 inch(16.5mm)
in diameter.
- Beat the eggs. Roll the cylinders in
the cornstarch, then dip them in the egg
and coat well with the bread crumbs.
- Heat the oil or duck fat, or both, in
a wok over high heat to moderately hot,
about 375oF (190oC). Remove the wok from
the fire, or turn off the heat, and carefully
add the duck rolls. Stir a few times and
return the wok to the heat or turn the
heat bake on. Deep-fry the rolls until
they float to the surface. Turn the heat
to low and deep-fry for 2 to 3 more minutes,
or until all the rolls begin turning brown.
Turn the heat to high and deep-fry for
30 more seconds. Remove , drain well,
and serve.
