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Peking Duck Rolls
Food Management Staff
April 1, 2007
1 Min Read
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
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.
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.
Pass as an appetizer or cook tabletop at appetizer station.
Recipe and photo from Maple Leaf Farms, Inc.
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