Peking Duck Rolls #asiancooking #glutenfree

This is a very popular Chinese dish that you can find in many restaurants, but I have never seen
gluten-free duck wraps provided with this dish. Why not try my recipe today? Surprise your family with this tasty meal that turns the perception of 'gluten-free equals boring' on its head! 

Peking Duck

Ingredients:

1 Whole Duck, approx 2kg
1/2 cup Maltose or Honey

1/3 cup Water
Lemon Juice from 1/3 lemon
2 teaspoons Five Spice Powder
Salt and Pepper

Method:

Wash duck the dry with paper towel.
Rub both the outside and inside of body with five spices powder, salt and pepper.
Refrigerate overnight.
Place water, maltose/honey and lemon juice into wok, bring to the boil.
Coat the whole duck outside with maltose water.
Hang it with string to dry in a cool place for about 2 hours.
Repeat coating and dry for further 4-5 hours.
Ensure duck skin is very dry** before placing into oven. This makes the skin crispy and gives the lovely glazed appearance that is synonymous with Peking Duck.
Preheat the oven to 180C.
Place the duck on a rack and bake for about 40 minutes.
Turn and bake another 40 minutes or until golden brown.
Wrap the wings and drumsticks in foil before turning so they do not burn.

Pancake 

Ingredients:

2 cups gluten-free Plain Flour
1 cup Rice Flour
1 cup Boiling Water
1/4 cup Ice Water
1/2 teaspoon Salt
1 tablespoon Vegetable Oil
Extra gluten-free plain flour for rolling
Extra oil for cooking *

Method:

Place plain flour, rice flour, salt and oil into a large bowl, mix well.
Add ice water and knead until smooth.
Add a little extra water/flour if necessary.
Cover with tea towel and let the dough rest for half hour.
Dust the table with extra flour, shape the dough into a roll about 2.5cm in diameter.
Cut into 20-25 pieces.
Roll out into a thin pancake, about 15cm diameter.
Heat a non stick pan on medium heat (I use an electric crepe pan), brush with some oil.
Cook for 50 seconds, turn over and cook for another 15 seconds.
Repeat until the pancakes are done.
Wrap with the cling foil.

To Serve

Ingredients:

1 Cucumber, cut  into strings or strips
2 Spring Onions, cut into strings or strips
1/2 cup gluten-free Hoisin Sauce

Method:

Remove the duck from the oven, cut it thin slices.
Place a pancake on a plate, spread with a little hoisin sauce.
Top with sliced duck, cucumber, and spring onion strips.
Roll up and eat in your hand.

Hints:

• The pancakes can be prepared early, and heated in the microwave for 1-2 minutes before serving.

• *Sesame Oil is used regularly for cooking, but some people find the odour of the sesame oil overpowering. Replace with another oil if you prefer. I use melted butter for this dish.

• **If you are in a hurry, use a table fan to blow it dry.

Email: lee.leehocklai@gmail.com 

Peking Duck Rolls