Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table
Poultry

Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion

Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table

I set out to make restaurant-style Chinese duck with pancakes but then realised Id bought the wrong kind of wraps. Serendipity! The result was far more adventurous as well as being a lot more fiddly and the final parcels were like little see-through packages of deliciousness. Worth giving it a try.

For the duck

2 duck legs
2 tsp Chinese 5-Spice powder
A little salt
2 sprigs fresh thyme
2 tbsp duck or goose fat
Chinese rice-paper wraps (I used Blue Dragon spring rolls wraps)
Half cucumber
3 spring onions
Hoi sin sauce, to serve
Sweet chilli sauce, to serve

For the noodles

2 nests of thin egg noodles
2 garlic cloves, finely chopped
2.5cm piece ginger, finely chopped
1 tbsp light soy sauce
1 tbsp Chinese shaosing rice wine
1 tsp cornflour
1 tsp sesame oil

Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table

1. Sprinkle the 5-spice powder over the duck legs and rub into the skin. Season with a little salt. Add the duck/goose fat and thyme to a slow cooker, then add the duck legs. Cook on LOW for 4-5 hours until the meat is very tender.

Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table

2. Transfer the legs to a roasting sheet and put in an oven, preheated to 180C/Gas 4. Cook for 15-20 mins until the skin is very crispy.

Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table

3. Remove from the oven and shred the meat and skin with two forks.

Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table
Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table

4. Peel and deseed the cucumber, then cut into a fine dice. Trim the spring onions and finely slice into rounds.

Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table
Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table
Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table

5. To prepare the rice paper wraps, add 1 litre of boiling water to a shallow saucepan then add one wrap at a time for around 10 seconds to soften.

Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table

6. Remove from the water and transfer to a clean kitchen towel. Add a little pile of shredded duck, cucumber and spring onion to the centre of each wrap.

Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table

7. Fold into a parcel.

Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table

8. Serve with hoi sin sauce and sweet chilli dip and sesame noodles, made by pre-boiling 2 nests of thin egg noddles, rinsed in cold water, then stir-fried with garlic, ginger, soy sauce, rice wine and cornflour, then finished by sprinkling with sesame oil.

Chinese Crispy Duck in Rice Paper Wraps with Cucumber and Spring Onion, Lay The Table

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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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