Steamed Duck Rolls Recipes

Ingredients :

1/4 duck

4 strips rice cake

1/2 packet fresh bean curd sheet

4 Chinese dried black mushrooms, soak until soft

Marinade

1/4 tsp salt

1/2 tsp sugar

1 tsp ground salted soy bean paste

1 tsp Chinese rose wine

1 tsp chopped garlic

1 tsp chopped ginger

1 tsp chopped shallot

Thickening Glaze

1/2 tsp cornflour

1 tbsp water

Chop duck into large pieces. Mix in marinade. Leave it for 20 minutes. Soak rice cake in water overnight. Cut into lengths. Blanch in boiling water for a while. Drain. Rinse fresh bean curd sheets well. Cut into 20cm lengths. Cut soaked Chinese dried black mushrooms into halves. Roll some duck, rice cake and mushroom in one bean curd sheet. Repeat until all bean curd sheets are used up. Then arrange on a greased dish. Steam over high heat for 15 minutes until done. Drain the liquid off the steamed duck rolls. Bring the liquid to the boil and stir in cornflour solution to thicken. Pour over the duck rolls to serve. Fresh bean curd sheets should be rinsed well and separated before. Rice cakes are hard and dry when you get it from the store. Soak them overnight before slicing so that they turn soft easily upon steaming.

Serves 4 - 6

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