Peking Duck Spring Roll Recipe

Prepare and marinate duck

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Pat dry with paper towels. Mix 3 tbs hoisin, 1 tbs soy sauce, 1 tbs shaoxing wine, 1 tsp five-spice powder, 1 tsp sugar, 1 tsp salt and 1/2 tsp black pepper in a small bowl. Rub the marinade all over the meat side and a thin layer on the skin. Place duck on a rack over a tray and refrigerate uncovered for at least 1 hour (preferably up to 4 hours) to help dry the skin for better texture.

Cook the duck

Preheat oven to 375°F (190°C). Heat a heavy skillet (preferably oven-safe) over medium heat. Place duck breasts skin-side down in the dry skillet and render the fat until the skin is golden and most fat has rendered, about 6–8 minutes. Remove excess fat from the pan leaving a thin film. Flip the breasts and sear the meat side 1–2 minutes. Transfer the skillet to the oven and roast until internal temperature reaches 135°F–140°F (57°C–60°C) for medium, about 6–10 minutes depending on thickness. Remove from oven and rest 8–10 minutes; the temperature will rise slightly.

Slice duck

Thinly slice the rested duck breast across the grain into strips about 1/8–1/4 inch (3–6 mm) thick. Retain slices warm. Reserve any pan juices and fat; you can use a teaspoon to brush slices lightly with reserved hoisin if desired.

Prepare vegetables: julienne the cucumber, carrot, scallions, and optional red pepper. Shred napa cabbage or romaine finely. Pat cucumber and shredded cabbage with a paper towel to remove excess moisture so the spring rolls don't get soggy.

Combine filling components in a bowl: mix cucumber, carrot, scallions, bell pepper, cilantro (if using) and shredded cabbage. Toss very lightly with 1 tsp sesame oil and 1 tsp rice vinegar to add flavor and keep vegetables from tasting raw. Taste and adjust salt if necessary (usually none needed because duck and sauces are savory).

Make dipping sauce: stir 1/2 cup hoisin with 2 tbs plum sauce or apricot jam if using, 1 tsp toasted sesame seeds, and 1 tsp sesame oil. Thin with 1–2 tsp water if too thick. Taste and adjust—add a splash of rice vinegar if you want more acidity.

If you would like a glaze for the duck: warm 1 tbs hoisin with a teaspoon of the reserved pan juices and brush lightly on the sliced duck just before assembling for extra shine and flavor.

Prepare sealing paste: mix 1 tsp cornstarch with 1/4 cup water to form a thin paste. Keep nearby in a small bowl.

Heat oil: pour about 1/2 inch (roughly 1 cup) of neutral oil into a large skillet for shallow frying. Heat over medium to medium-high until temperature reaches 350°F (175°C) or a small piece of wrapper sizzles immediately but does not burn.

Assemble spring rolls: lay one spring roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place 2–3 slices of duck roughly in the center, then add 2–3 tbs of the vegetable mixture on top of the duck. Spoon a small amount (about 1 tsp) of the hoisin dipping mixture or a light smear of hoisin onto the fill if you like more sauce inside. Fold the bottom corner up over the filling, fold both side corners in snugly over the filling, then roll tightly toward the top corner. Seal the top corner with a brush of the cornstarch slurry. Repeat to make 8 spring rolls.

Fry the rolls: working in batches (do not overcrowd), shallow-fry the rolls seam-side down first for 1.5–2 minutes until golden, then turn and fry until evenly golden on all sides, about 1–2 minutes more. Total fry time per roll ~3–4 minutes. Transfer to a paper towel-lined tray to drain. Alternatively, for a lighter version, brush rolls with oil and bake at 425°F (220°C) for 12–15 minutes, turning once, until crisp.

Finish and garnish: sprinkle toasted sesame seeds lightly over hot rolls or the dipping sauce. Let rolls rest 1–2 minutes to avoid burning when biting.

Cut each roll on the diagonal in half if desired and arrange on a platter. Serve immediately with the hoisin-plum dipping sauce on the side and extra fresh scallions or cilantro for garnish.