Deep Fried Smoked Duck Rolls
A tantalising addition to any Chinese New Year menu, this dish of sweet and juicy duck rolls will delight both your diners and kitchen staff – because of how delicious, yet easy to prepare - it is. All thanks to one secret ingredient - Knorr Rock Sugar Honey and Knorr Concentrated Tamarind Sauce.
Ingredients
Deep Fried Smoked Duck Rolls
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Smoked Duck Breast 10 pc
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Mango 1 kg
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Kiwi 750 g
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Honeydew 500 g
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Water 2 kg
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Wheat Flour 500 g
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Hot Water 750 g
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PLANTA Margarine 300 g
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Shortening 400 g
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Salt 10 g
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Mango Juice 300 g
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Sour Plum Juice 200 g
Preparation
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Deep Fried Smoked Duck Rolls
- Whisk mashed potato powder thoroughly with water. Add hot water to wheat flour till well mixed and cooked.
- Mix well 2 portions of mashed potato with PLANTA margarine, shortening, chicken Seasonings powder and salt. Set aside.
- Portion smoked duck breast into two, cutting one half into strips and the other half into thin slices. Set aside.
- Take 80g of mashed potato and mould into 15cm x 15cm portions, lay smoked duck strips and fruit strips on top and wrap into rolls. Coat with mashed potato powder and set aside.
- In a pan, heat oil to 60% hot, deep fry the smoked duck rolls over low heat till golden brown. Drain off excess oil and set aside.
- Lay the smoked duck slices in the centre of the plate, halve the deep fried smoked duck rolls and place them on the duck slices.
- Mix well the seasonings and pour over the duck rolls. Ready to serve.
