Tiny Peking Duck Rolls

Makes about 48


Tiny Peking Duck Rolls 1 Chinese roast duck
     (purchase fresh from Asian market)
12 scallions (shallots/spring onions)
4 carrots, peeled and julienned
4 flour tortillas
48 toothpicks
1/2 cup (4 fl oz/125 ml) hoisin sauce,
     for dipping


Remove meat from duck and discard bones. Slice meat and skin into bite-sized pieces about 1 inch (2.5 cm). Trim away root end of scallions, then cut scallions into 1-1/4-inch (3-cm) lengths. Using a sharp knife or kitchen shears, cut a fringe in end of each scallion. Place scallion brushes in a bowl of ice water (scallions will curl in ice water). Place carrots in bowl of ice water with scallions. Chill until ready to serve.

Warm tortillas in a microwave oven for 1 minute or wrapped in aluminum foil in a 275 degrees F. (140 degrees C/Gas 1) oven for 10 minutes. Using kitchen shears, cut tortillas into 3/4-inch by 4-inch (2-cm by 10-cm) strips.

Working in batches, place tortilla strips on work surface. Top each strip with a small amount of duck, 1 scallion curl, 4 to 5 carrot pieces and a dash of hoisin sauce. Roll up and secure with a toothpick.

Serve with hoisin sauce for dipping.

Prepare duck, scallions and carrots 2 hours ahead. Assemble just before serving.

Buy the Book!


The Essential Kitchen Series: Hors d'Oeuvres
By Vicki Liley
Periplus Editions/Tuttle Publishing, June 2000
Hardback, $17.95
112 pages, color photos throughout
ISBN: 962-593-820-6
Recipe reprinted by permission.


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