Jan 25, 2011
This plum duck parcel recipe is a delicious take on crispy duck pancakes. These are light, tasty and ideal for parties.
Ingredients
- 1 whole duck
- 1 tbsp vegetable oil
- Salt
- 270g filo pastry
- 300g jar plum sauce
- 1 egg yolk, beaten
- Oil, for deep-frying
- Sweet chilli dipping sauce, to serve
Instructions
- Preheat the oven to 220°C/gas mark 7.
- Put the duck in a roasting tin and prick the skin all over with a fork. Rub the oil and salt into the skin to make it crispy.
- Roast for 20 minutes then turn the heat down to 180°C/gas mark 4 and cook for a further 1¼ hours, or until the juices run clear.
- Allow the duck to cool then shred the meat using your fingertips.
- Lay a sheet of filo pastry on a lightly floured surface and spread with a spoonful of the plum sauce. Top with some shredded duck and crispy skin and roll into a tube shape, tucking in the sides to seal.
- Repeat and brush each roll with beaten egg yolk.
- Heat a fryer or wok filled with oil. When sizzling hot deep-fry the duck rolls until crisp and golden.
- Drain on kitchen paper, halve and serve with sweet chilli dipping sauce.
Cooking time (duration): 35
Number of servings (yield): 8
Meal type: lunch
Culinary tradition: Chinese
My rating:
