Inspired by the classic Chinese dish, these Peking duck-inspired puff rolls takes the succulent duck out of the pancake, wraps it in puff pastry, sprinkles it with sesame seeds, and then serves it up with a side of hoisin for dipping. It’s a simple recipe that’s packed with flavour and makes the perfect passed app.
This recipe requires 2 hours rest time. Starting the duck on a cold pan allows the fat to render out slowly, resulting in a crispy, yet tender skin.
Sprinkle duck breast with Chinese five-spice and rub in using your hands. Transfer to the fridge, uncovered, for 2 hours.
Preheat the oven to 400°F.
Place the duck breast skin-side down in a cold cast iron pan. Cook over medium-high heat for 6-8 minutes, or until the skin is browned and crispy. Flip and transfer immediately to the oven to roast for 8-10 minutes, or until the internal temperature reaches 145°F. Set aside to rest for 5 minutes, then thinly slice.
Meanwhile, on a lightly floured surface, roll the puff pastry sheet into a 12×18-inch rectangle. Cut in half lengthwise.
Spread a line of hoisin sauce down the centre of each puff pastry sheet. Arrange duck overtop, allowing the slices to overlap slightly. Arrange the scallions on top of the duck.
Make an egg wash by whisking together the egg with a tablespoon of water in a small bowl. With the long edge of the pastry facing you, roll the pastry over the duck. Brush the edge with egg wash and finish rolling into a log, seam facing down. Brush the top of the rolls with egg wash and sprinkle with black sesame seeds.
Cut the rolls into 1-inch bite-sized pieces and transfer to a parchment-lined baking sheet. Bake for 18-20 minutes, or until golden brown.
Serve warm with a side of hoisin sauce.