Crispy Duck

There was no leftover turkey but there was a whole roast duck brought by one of the guests. I thought of some appetizer to serve the following day for the ones who stayed over. Something that might resemble Peking duck or at least taste like it. This is what I made for you too.

Here's the duck ready to be skinned roasted.  Cut skin lengthwise at the middle and insert fingers to loosen the fatty skin. When it is completely divested  scrape layer of fat with a spoon. You have to remove fat to crisp the skin.

 I use a portable turbo oven because you can drape the skin on the elevated tray to have an even crisp. You could use a cookie rack in your oven and it will do the same job. It should start crisping after 10 minutes or so. Check for doneness for it could burn easily. When crisp cut into strips.

Cut a square spring roll wrapper into half making 2 triangles. Roll each into a cone and paste the corner with a dab of flour and water mixture. That will hold the cone in place. Stuff the cones pieces of crumpled aluminum foil to prevent them from collapsing. Flatten them a bit to make them bite size and  brush them with oil generously. Bake until golden brown in 350 degree F oven. They should turn really crisp after 12 minutes or so.

The stuffings are the crisp skin and chopped duck, hoisin sauce and shredded white scallions. Brush a dab of hoisin sauce first inside the cone and put the rest of the ingredients as you like.

Here is the assembled crispy duck cone. Enjoy!