Peking Duck Puff Rolls are So Succulent and Crispy

• 份量: 8 servings
• 准备时间: 20 minutes
• 总时间: 58 minutes

配料

1 lb duck breast, skin on

1 tsp Chinese five-spice powder

All-purpose flour, for sprinkling

1 sheet puff pastry, thawed

4 Tbsp hoisin sauce, plus more for dipping

4 scallions, sliced lengthwise

1 egg, beaten

2 tsp black sesame seeds

步骤

Step - 1

Sprinkle duck breast with Chinese five-spice and rub in using your hands. Transfer to the fridge, uncovered, for 2 hours.

Step - 2

Preheat the oven to 400°F.

Step - 3

Place the duck breast skin-side down in a cold cast iron pan. Cook over medium-high heat for 6-8 minutes, or until the skin is browned and crispy. Flip and transfer immediately to the oven to roast for 8-10 minutes, or until the internal temperature reaches 145°F. Set aside to rest for 5 minutes, then thinly slice.

Step - 4

Meanwhile, on a lightly floured surface, roll the puff pastry sheet into a 12×18-inch rectangle. Cut in half lengthwise.

Step - 5

Spread a line of hoisin sauce down the centre of each puff pastry sheet. Arrange duck overtop, allowing the slices to overlap slightly. Arrange the scallions on top of the duck.

Step - 6

Make an egg wash by whisking together the egg with a tablespoon of water in a small bowl. With the long edge of the pastry facing you, roll the pastry over the duck. Brush the edge with egg wash and finish rolling into a log, seam facing down. Brush the top of the rolls with egg wash and sprinkle with black sesame seeds.

Step - 7

Cut the rolls into 1-inch bite-sized pieces and transfer to a parchment-lined baking sheet. Bake for 18-20 minutes, or until golden brown.

Step - 8

Serve warm with a side of hoisin sauce.