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Before you jump to Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.
Remember when the only men and women who cared about the environment were tree huggers and hippies? That has fully changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some changes. Each and every family should start creating changes that are environmentally friendly and they should do this soon. Read on for some approaches to go green and save energy, largely in the kitchen.
Start out with replacing the bulbs. Obviously you shouldn’t confine this to merely the kitchen. You need to upgrade your incandescent lights by using energy-saver, compact fluorescent light bulbs. Although costing a little more originally, these types of bulbs last as long as ten of the traditional type as well as using a lot less energy. Changing the light bulbs would certainly keep plenty of bulbs out of the landfills, and that’s good. Coupled with different light bulbs, you need to learn to leave the lights off when they are not needed. In the kitchen is where you’ll usually discover members of a family, and often the lights are not turned off until the last person goes to bed. And it’s not limited to the kitchen, it takes place in other parts of the house at the same time. Do an exercise if you like; take a look at how much electricity you can save by turning the lights off when you don’t need them.
As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living just isn’t that hard. It’s related to being sensible, usually.
We hope you got benefit from reading it, now let’s go back to vickys chinese-style aromatic duck pancake rolls gf df ef sf nf recipe. To make vickys chinese-style aromatic duck pancake rolls gf df ef sf nf you only need 26 ingredients and 17 steps. Here is how you do that.
The ingredients needed to prepare Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF:
- Use 1 kg of half duck.
- Provide 1 clove of garlic, crushed.
- Provide 3 slice of fresh ginger.
- Get of Dry Rub.
- Get 1 tsp of chinese 5 spice powder.
- Provide 1 tsp of brown sugar.
- Prepare 1 tsp of salt.
- Use 1/2 tsp of szechuan peppercorns, crushed.
- Prepare of Marinade.
- Use 1 tbsp of soy sauce (see my profile for my soy sauce alternative recipe).
- Provide 1 tbsp of rice wine.
- Provide 1 tbsp of honey or agave nectar.
- Use 2 of star anise.
- Take of Hoisin Sauce.
- Take 4 tbsp of soy sauce or the soy sauce alternative recipe from my profile.
- Take 2 tbsp of black bean paste.
- Provide 1 tbsp of honey or molasses/treacle.
- You need 2 tsp of rice vinegar.
- Get 2 tsp of sesame oil.
- Get 1/2 tsp of grated ginger.
- Provide 1 pinch of garlic powder.
- Get 1 pinch of black pepper.
- You need 1 of chinese hot sauce to taste.
- Prepare of Serving.
- Get 12 of chinese rice pancakes.
- Provide 6 of spring onions/scallions, sliced.
Steps to make Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF:
- Preheat the oven to gas 2 / 150C / 300°F and ready a roasting tray with a wire rack.
- Combine the star anise, soy sauce, rice wine and honey/agave and let sit to infuse the flavours.
- Mix together the 5 spice, sugar, salt and crushed peppercorns and set aside.
- 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.
- Sprinkle the dry spices all over the duck and rub in.
- Pierce the skin where the legs and wings join the body so that fat doesn't fill up in these places and put in the oven for half an hour.
- After half an hour drain the fat away, brush some marinade over the skin and put back in the oven another half hour.
- Drain the fat again, pierce the skin in the same areas if you see any liquid fat building up and brush the remaining marinade over. Continue roasting for an hour.
- Meanwhile, mix the hoisin sauce ingredients together very well and let sit at room temp to combine the flavours.
- After the hour has passed (total roasting time 2 hours), check the duck by skewering the thickest part. The juices should run clear.
- Turn the oven up to gas 8 / 230C / 450°F and blast it for 15 minutes to really crisp up the skin.
- Take the duck out and let it rest on the rack for 10 minutes.
- Remove the crispy skin and shred the meat with 2 forks.
- Warm through the pancakes either by sitting in the cooling oven while you shred the duck or by heating in the microwave.
- 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.
- Serve with the crispy skin on the side and the extra hoisin to dip it in.
- Serves 4 people as a starter, 2 as a main dish.
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