Yield: 56 pieces
1 ⁄2 oz.peanut oil
1 lb.,3 oz.Peking roast half duck,cooked and shredded
3 ⁄4 cup skin crackling, julienned
4 oz.red wine
8 oz.hoisin sauce
14 moo shu pancakes (or white tortillas)
2 oz.green onion,julienned
1 ⁄2 lb.jicama,julienned
- Heat oil in a large skillet over medium heat. Cook duck and cracklings until heated through.
- Add wine and hoisin sauce. Bring to a boil and stir. Remove from heat.
- On each pancake or tortilla, evenly divide the duck mixture. Top with green onions and jicama. Roll up, folding in sides. Cut each roll into 4 pieces.
- Pass as an appetizer or cook tabletop at appetizer station.
Recipe and photo from Maple Leaf Farms, Inc.