CRISPY DUCK WRAP
It’s a little more involved than most, but the results are worth it. Cooked in a scallion pancake wrap and deep-fried to crispy perfection, the duck legs are braised, deboned, and served.
The French-style sauce we made with the braising liquid transformed the dish into a special evening.
Try this dish if you’ve got a few hours to kill before dinner. To serve as an appetizer, omit the vegetables and make the rolls smaller.
- 8 whole white peppercorns
- 3 cloves of garlic
- 3 duck leg quarters
- 2 pieces of dried orange or tangerine peel
- 3 julienned scallions
- 1 star anise
- 2 bay leaves
- 2 whole cloves
- 3 cups of water
- 3/4 cup of Shaoxing wine
- 1 tablespoon of oil
- 1 tablespoon of soy sauce
- 2 teaspoons of hoisin sauce
- 1 teaspoon of ground bean sauce
- ½ teaspoon of five spice powder
- 1 cup of all-purpose flour
- ¼ cup of hot water
- 3 tablespoons of chopped scallion
- 2 tablespoons of cold water
- 2 cups of water
- 1 ½ cup of Fava Beans
- 2 cloves of chopped garlic
- 2 peeled and sliced carrots
- 1 tablespoon of oil
- 1 tablespoon of Shaoxing wine
- Scallion and cilantro (garnish)
- Fresh ground white pepper
- With paper towels, pat the duck to dry. Duck is browned on both sides in a skillet or Dutch oven with one tablespoon of oil heated over medium-high heat. Add the bay leaves, garlic, peppercorns, cloves, tangerine, anise, and five spice. After toasting the spices for a moment, add the wine, water, soy, hoisin, and ground bean sauce. 90 minutes more should be spent simmering or braising, flipping the duck legs once or twice. Save the braising liquid and set it aside to cool. Scallions are julienned and set aside.
- Mix the flour and hot water to make the wrapped dough. Knead for a few minutes after adding the cold water. Wrap in plastic wrap, roll into a ball, and set aside.
- Cut the duck’s bones. The leg and thighbones, as well as the tendon on the leg and the joint bone between the leg and the thigh, should be the only bones present. Divide the dough into three equal pieces. The wrap should be stretched out to measure 5 by 13 inches. Apply some oil sparingly, then top with some finely sliced scallion. To create three layers, fold the dough’s ends toward the center. Oil the top, then fold it in half one more. Once again, fold in half after brushing with oil. Roll the dough into a second rectangle that is roughly 6 inches by 10 inches in size. One portion of the duck should be placed in the center, along with some julienned scallion and a drizzle of the cooking pot’s conserved sauce. Make sure everything is tightly packed before folding over like a burrito.
- You can now begin with the vegetables. One tablespoon of oil is used to heat a wok over medium heat. For two minutes, sauté the beans with the garlic, pepper, salt, and beans. Cook for one more minute after adding the wine. When the beans are softened, and most of the liquid has evaporated, add the water and simmer for 8 to 10 minutes. Blend the beans. The carrots should be cooked till soft in a little oil and salt.
- A quarter cup of oil should be heating up in a skillet over medium-high heat while all of that is going on. Crisp and golden brown wrappers should be fried. The reserved braising liquid should be warmed. Place the wraps and veggies on a plate. Add sauce in a drizzle. Serve with cilantro and scallion garnish.