Peking Duck Crepe Rolls

Peking Duck Crepe Rolls 

Prep time: 10 minutes
Cook time: 10 minutes
Serves 6-8 people
Level of difficulty: ©©©©©

Ingredients

- 1/4 roasted duck

- 6 sheets of crepes

(A) Sweet and Sour Onion Chutney

- 4 tbsp of canola oil

- 10 shallots, (peeled and coarsely chopped)

- 50g of tamarind pulp (assam paste) 

- 50g of sugar 

- 4 tbsp of water 

- Salt to taste

(B) Pickled Ginger and Cucumber Relish 

- 100g of japanese rice vinegar

- 100g of sugar

- 2 tsp of salt

- 1 tsp of sichuan peppercons, crushed

- 2 inch of young ginger, (cut into long thin strips)

- 1 whole cucumber, (peeled, seeded & shredded) 

Direction: 

1. Separate the duck meat from the skin and shred the duck meat into strips. Set aside. 

2. Cut crepes into 4 equal squares. 

3. Prepare ingredient (A). Dissolve the sugar, tamarind pulp in water. Set aside. 

4. Heat oil and over medium fire, add the shallots and saute till fragrant or turn golden brown. 

5. Add in the dissolved syrup and simmer till onions are soft and sauce is thicken. Put to cool in a fridge for 20 minutes. 

6. Prepare ingredient (B). Mix all together the ingredients as listed and whisk it till sugar has dissolved. 

7. Stir in the ginger and cucumber. 

8. To wrap, place 1 tbsp of shredded duck meat on the edge of the crepe, spread evenly and top with 1/2 tsp of onion chutney and 1/2 tsp of pickled cucumber & ginger. 

9. Roll it up and arrange neatly on a large dish plate. Enjoy!