DUCK SPRING ROLLS

PREPARATION 90MIN

SERVES 16 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

600g VILLA GERMANIA DUCK BREAST

• 2 tablespoons oyster sauce*

• 1 tablespoon Chinese five-spice powder* (seasoning mix of black pepper, star anise, cinnamon, cloves, and fennel)

• 2 tablespoons soy sauce

• 1 tablespoon dry sherry

• 1 scallion, sliced

• 1 tablespoon hoisin sauce (spicy and sweet sauce)*

• 16 sheets of spring roll pastry*

• Peanut oil

PREPARATION METHOD

In a bowl, mix the oyster and soy sauces, five-spice powder, peanut oil, and sherry. Add the duck breast and mix to coat the meat well. Let marinate for 30 minutes. Remove the meat from the marinade and place it on a baking sheet. Reserve the marinade. Preheat the oven to 180°C and roast the meat for 30 minutes. Remove, let rest for 10 minutes, remove the skin, and slice the breast thinly. Mix the duck slices with hoisin sauce and scallion. Place a spoonful of the mixture on each pastry sheet.

Brush the edges with water and roll up over the filling. Make a paste by dissolving half the cornstarch in 2 tablespoons of water. Brush the ends of the rolls with the mixture to seal them well. Heat the peanut oil in a wok or frying pan. Fry the rolls in the oil until golden and crispy. Remove and drain on paper towels. Boil the marinade in a small pan. Dissolve the remaining cornstarch in 2 tablespoons of water. Mix the paste into the marinade and stir until thickened. Serve with the rolls.
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