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Peking Duck Rolls

1 Min Read
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FM Staff

Yield: 56 pieces

1 ⁄2 oz.peanut oil
1 lb.,3 oz.Peking roast half duck,cooked and shredded
3 ⁄4 cup skin crackling, julienned
4 oz.red wine
8 oz.hoisin sauce
14 moo shu pancakes (or white tortillas)
2 oz.green onion,julienned
1 ⁄2 lb.jicama,julienned

  1. Heat oil in a large skillet over medium heat. Cook duck and cracklings until heated through.

  2. Add wine and hoisin sauce. Bring to a boil and stir. Remove from heat.

  3. On each pancake or tortilla, evenly divide the duck mixture. Top with green onions and jicama. Roll up, folding in sides. Cut each roll into 4 pieces.

  4. Pass as an appetizer or cook tabletop at appetizer station.

Recipe and photo from Maple Leaf Farms, Inc.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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