Ingredients
- 2 Duck Breast (about 350 g each)
- 4 tbsp Lee Kum Kee Hoisin Sauce
- 2 tbsp five spice powder
- 2 tbsp mince garlic
- 3 spring onion, finely chopped
- 1 kg frozen puff pastry
- 1 egg, beaten
- 4 tbsp warm water
- TO SERVE
- 2 spring onions cut into fine strips
- 1 cucumber, cut into fine strips
- Handful coriander leaves (optional)
- Extra Lee Kum Kee Hoisin Sauce to serve
Method
- Prepare the air fried Peking duck meat a day ahead. Wash the duck breasts and pat dry, especially the skin.
- Mix the 3 tbsp Hoisin Sauce, 1 tbsp of five spice powder, and mince garlic. Place the duck breast in the sauce and ensure the skin is not touching the sauce. Let it rest in the fridge overnight in a covered bowl with plastic. Poke holes in plastic wrap to allow air flow in. You can leave the duck in the fridge for up to 48 hours.
- The next day or when ready to cook, place the duck in the air fryer. Skin facing up and pat dry skin one last time. Set to 250 C for 15 minutes.
- In a bowl, mix 4 tbsp warm water, 1 tbsp of five spice powder and 1 tbsp of Lee Kum Kee Hoisin sauce. After the 15 minutes of initial cooking, add mixture all over duck breast and air fry for 300 C for another 10 minutes until skin is crispy.
- Remove the skin off duck breast and keep for later. Roughly crop the air fried duck breast and place in a food processor with the chopped spring onions. Blitz until you have a coarse paste.
- On a floured worksurface, unroll the pastry. Cut the sheets in half lengthways to make 2 long strips. Add a long layer of duck meat. Egg wash the sides and then roll it up and smother in egg wash. Crimp the edges to make a tight seal. Repeat with all the other pastry until there is no more filling left. Cut 1 cm diagonal grooves on top of the pastry.
- Place Peking duck rolls in the air fryer. Air fry for 10 minutes at 200 C. As the rolls are air frying, slice the cucumber and spring onion for serving.
- When rolls are ready, cut into smaller 3 inch size rolls. Serve on a platter with the crispy duck skin, cucumber, spring onion, coriander leaves (optional) and extra Lee Kum Kee Hoisin Sauce.
Product used in recipe
- Lee Kum Kee - Hoi Sin Sauce
