Originating centuries ago as a meal for Emperors, this delicious duck dish has truly stood the test of time. Luckily, you won’t have to slow-roast the duck for hours over an open flame to enjoy the same taste. Get your trusty pan out and let’s cook delectable shredded duck confit on cocktail rotis, crowned with pickled veg & fresh garnish.
Peking Delicious Duck Rotis
Peking Delicious Duck Rotis
with plum sauce & fresh chives
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Carrot
- Chinese 5-Spice
- Cocktail Rotis
- Cucumber
- Free-Range Confit Duck Leg
- Free-range Confit Duck Legs
- Fresh Chives
- Plum Sauce
- Radish
- Rice Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
PICKLE
In a bowl, combine the vinegar, 2 tbsp of water, 5ml of sweetener, and seasoning. Toss through the Cucumber & radish matchsticks. Set aside to pickle. Loosen the plum sauce with a splash of water until drizzling consistency. Set aside.
PREP
Remove the duck from the packaging and scrape the meat off the bone. Using two forks (one to secure the duck and the other to shred), gently shred the duck. Discard the bones, any bits of gristle, and any excess duck fat.
PEKING
Place a pan over medium heat with a drizzle of oil. When hot, fry the shredded duck until the duck is starting to brown, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the Chinese 5-spice. Remove from the pan and set aside.
PAN
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Drain the pickling liquid from the Cucumber & radish.
PLATE
Time to assemble! Top the toasted rotis with the pickled veg, the sliced chives, the Carrot ribbons, and the shredded duck. Drizzle over the loosened plum sauce. Brilliant work, Chef!
PICKLE
In a bowl, combine the vinegar, 4 tbsp of water, 10ml of sweetener, and seasoning. Toss through the Cucumber & radish matchsticks. Set aside to pickle. Loosen the plum sauce with a splash of water until drizzling consistency. Set aside.
PREP
Remove the duck from the packaging and scrape the meat off the bone. Using two forks (one to secure the duck and the other to shred), gently shred the duck. Discard the bones, any bits of gristle, and any excess duck fat.
PEKING
Place a pan over medium heat with a drizzle of oil. When hot, fry the shredded duck until the duck is starting to brown, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the Chinese 5-spice. Remove from the pan and set aside.
PAN
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Drain the pickling liquid from the Cucumber & radish.
PLATE
Time to assemble! Top the toasted rotis with the pickled veg, the sliced chives, the Carrot ribbons, and the shredded duck. Drizzle over the loosened plum sauce. Brilliant work, Chef!
PICKLE
In a bowl, combine the vinegar, 6 tbsp of water, 15ml of sweetener, and seasoning. Toss through the Cucumber & radish matchsticks. Set aside to pickle. Loosen the plum sauce with a splash of water until drizzling consistency. Set aside.
PREP
Remove the duck from the packaging and scrape the meat off the bone. Using two forks (one to secure the duck and the other to shred), gently shred the duck. Discard the bones, any bits of gristle, and any excess duck fat.
PEKING
Place a pan over medium heat with a drizzle of oil. When hot, fry the shredded duck until the duck is starting to brown, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add the Chinese 5-spice. Remove from the pan and set aside.
PAN
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Drain the pickling liquid from the Cucumber & radish.
PLATE
Time to assemble! Top the toasted rotis with the pickled veg, the sliced chives, the Carrot ribbons, and the shredded duck. Drizzle over the loosened plum sauce. Brilliant work, Chef!
PICKLE
In a bowl, combine the vinegar, 8 tbsp of water, 20ml of sweetener, and seasoning. Toss through the Cucumber & radish matchsticks. Set aside to pickle. Loosen the plum sauce with a splash of water until drizzling consistency. Set aside.
PREP
Remove the duck from the packaging and scrape the meat off the bone. Using two forks (one to secure the duck and the other to shred), gently shred the duck. Discard the bones, any bits of gristle, and any excess duck fat.
PEKING
Place a pan over medium heat with a drizzle of oil. When hot, fry the shredded duck until the duck is starting to brown, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add the Chinese 5-spice. Remove from the pan and set aside.
PAN
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Drain the pickling liquid from the Cucumber & radish.
PLATE
Time to assemble! Top the toasted rotis with the pickled veg, the sliced chives, the Carrot ribbons, and the shredded duck. Drizzle over the loosened plum sauce. Brilliant work, Chef!
Frequently Asked Questions
What is the preparation time for Peking Delicious Duck Rotis?
The preparation time for Peking Delicious Duck Rotis with plum sauce & fresh chives is between 25 and 40 minutes.
What is the total time required to make Peking Delicious Duck Rotis with plum sauce & fresh chives?
The total time required to make Peking Delicious Duck Rotis with plum sauce & fresh chives is between 35 and 50 minutes.
How many servings does Peking Delicious Duck Rotis provide?
4 servings
What are the main ingredients in Peking Delicious Duck Rotis?
Carrot, Chinese 5-Spice, Cocktail Rotis, Cucumber, Free-Range Confit Duck Leg, Free-range Confit Duck Legs, Fresh Chives, Plum Sauce, Radish, Rice Wine Vinegar
What is the nutritional information of Peking Delicious Duck Rotis?
Calories: 1047, Carbs: 90 grams, Fat: grams, Protein: 27.5 grams, Sugar: 42 grams, Salt: 3885 grams
How do I prepare Peking Delicious Duck Rotis?
PLATE: Time to assemble! Top the toasted rotis with the pickled veg, the sliced chives, the carrot ribbons, and the shredded duck. Drizzle over the loosened plum sauce. Brilliant work, Chef! PICKLE: In a bowl, combine the vinegar, 4 tbsp of water, 10ml of sweetener, and seasoning. Toss through the cucumber & radish matchsticks. Set aside to pickle. Loosen the plum sauce with a splash of water until drizzling consistency. Set aside. PAN: Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. Drain the pickling liquid from the cucumber & radish. PREP: Remove the duck from the packaging and scrape the meat off the bone. Using two forks (one to secure the duck and the other to shred), gently shred the duck. Discard the bones, any bits of gristle, and any excess duck fat. PEKING: Place a pan over medium heat with a drizzle of oil. When hot, fry the shredded duck until the duck is starting to brown, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the Chinese 5-spice. Remove from the pan and set aside.
What should be prepared from my kitchen to make Peking Delicious Duck Rotis?
Carrot, Chinese 5-Spice, Cocktail Rotis, Cucumber, Free-Range Confit Duck Leg, Free-range Confit Duck Legs, Fresh Chives, Plum Sauce, Radish, Rice Wine Vinegar
How many calories does Peking Delicious Duck Rotis have?
1047 calories
How much fat content does Peking Delicious Duck Rotis have?
grams
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