Rolling Duck Recipe

Prepare and marinate duck

Pat duck breasts dry with paper towels. Using a sharp knife, score the skin in a diamond pattern without cutting into the meat (about 1/4-inch deep). Season both sides with 1 tsp salt and 1 tsp black pepper. In a bowl combine 3 tbs soy sauce, 2 tbs hoisin, 1 tbs rice vinegar, 1 tbs honey, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp five-spice powder. Place duck in a shallow dish and pour half the marinade over skin and meat, turning to coat. Reserve the other half of marinade for glazing. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Roast duck

Preheat oven to 200°C (400°F). Place a wire rack on a rimmed baking sheet. Remove duck from fridge and let sit 10 minutes. Heat an ovenproof skillet over medium-high heat (no oil). Place duck skin-side down and cook 6–8 minutes until skin is deeply golden and much fat has rendered; press gently to maintain contact. Flip duck and sear the meat side 1–2 minutes. Brush reserved marinade lightly over the skin. Transfer skillet to oven and roast 8–12 minutes for medium (internal temperature about 58–62°C / 136–144°F). Adjust time for doneness. Remove from oven, transfer duck to a cutting board, tent loosely with foil and rest 10 minutes before slicing thinly across the grain.

While the duck roasts, mix 4 tbs hoisin sauce, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar and 1 tbs water in a small bowl until smooth. Taste and adjust — add 1/4 tsp chili flakes if you want heat. Keep at room temperature until serving; if you prefer a thinner glaze, add an extra tsp of water.

Crisp the paratha

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tbs vegetable oil and 1/2 tbs butter (optional) and swirl to coat. Working one at a time, place a paratha in the pan and cook 1–2 minutes per side until golden and crisp, pressing lightly with a spatula. Add more oil between parathas as needed. Keep cooked parathas warm wrapped in a clean towel.

Warm & soften (alternative)

If using fresh, soft parathas, you can briefly warm them 30 seconds per side in a dry skillet and then crisp for 30 seconds with a little oil for crunch. Ensure they’re warm and flexible for wrapping.

Prepare vegetables: Julienne the cucumber (remove seeds if watery) and slice spring onions into thin long strips. Toss cucumber with 1/2 tsp salt and 1/4 tsp black pepper; let sit 5 minutes then squeeze out excess moisture with a clean towel. Mix spring onions and cilantro (if using) together and keep ready.

Slice duck

Slice the rested duck breasts thinly across the grain to produce bite-sized strips. Keep skin-side pieces intact for crisp texture in the wrap.

Assemble the Rolling Duck

Place a warm paratha on a working surface. Spread 1 tbs of Neisha’s hoisin sauce down the center of the paratha (adjust to taste). Lay 3–4 slices of roasted duck over the sauce, skin side up, then top with a small handful of julienned cucumber and spring onion. Sprinkle a little cilantro if using. Fold the bottom edge up over the fillings, fold in the sides and roll tightly (like a burrito) to enclose the filling. Repeat with remaining parathas and fillings.

Optional finish for extra crisp

If you want an extra-crispy roll, return the assembled rolls seam-side down to a hot skillet with 1 tsp oil and press gently, cooking 30–45 seconds per side until golden. This seals the seam and crisps the exterior.

Cut each roll in half on a bias, arrange on a platter and serve immediately with the remaining Neisha’s hoisin sauce for dipping and lime wedges on the side. Offer extra sliced spring onions and cucumber. Estimated serving: 2 rolls per person.