Peking duck rice paper rolls take the rich, crispy skin and hoisin-sweet glaze of the classic Beijing dish and wrap it in cool, chewy rice paper with crunchy vegetables and fresh herbs. They are a brilliant make-ahead appetizer or light dinner that delivers the iconic duck flavor without the fuss of carving a whole bird at the table. The contrast of warm, savory duck against cold, crisp veggies and soft rice paper makes every bite a textural delight.
Ingredients
- 1 whole duck breast (about 12 oz / 340 g), skin on
- 1 tbsp (15 ml) hoisin sauce, plus more for serving
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) honey
- 1/2 tsp (2 g) five-spice powder
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) white pepper
- 12 round rice paper wrappers (8.5-inch / 22 cm diameter)
- 1 cup (75 g) thinly sliced cucumber (julienned)
- 1 cup (70 g) shredded carrot
- 1/2 cup (20 g) fresh cilantro leaves
- 1/4 cup (10 g) fresh mint leaves
- 4 green onions, cut into 2-inch (5 cm) strips
- 1/2 cup (120 ml) hoisin sauce, for dipping
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 g) sesame seeds, toasted (optional)
Instructions
- Pat the duck breast dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and white pepper.
- In a small bowl, mix together the hoisin sauce, soy sauce, honey, and five-spice powder. Rub this mixture all over the duck breast. Let it marinate at room temperature for 20 minutes while you prepare the vegetables.
- Preheat the oven to 400°F (200°C).
- Place a cast-iron or oven-safe skillet over medium-high heat. Add the duck breast skin-side down. Sear for 4–5 minutes until the skin is deeply golden and crisp. Flip and sear the meat side for 2 minutes.
- Transfer the skillet to the oven. Roast for 8–10 minutes for medium (internal temperature of 135°F / 57°C), or until it reaches your desired doneness. For well-done, cook to 165°F (74°C) as the safe minimum for poultry, per USDA FSIS guidelines. Check with an instant-read thermometer.
- Remove the duck from the oven and let it rest for 10 minutes on a cutting board. This allows the juices to redistribute.
- While the duck rests, prepare the dipping sauce: whisk together the hoisin sauce and rice vinegar. Set aside.
- Slice the duck breast thinly against the grain, then cut each slice into 2-inch (5 cm) pieces.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds, until it just starts to soften. Lay it flat on a clean, damp kitchen towel or cutting board.
- Place a few slices of duck, a few strips of cucumber, carrot, cilantro, mint, and green onion in the lower third of the wrapper. Fold the bottom over the filling, then fold in the sides, and roll tightly like a burrito. Repeat with remaining wrappers and filling.
- Serve immediately with the hoisin dipping sauce, sprinkled with sesame seeds if using.
Tips
- Keep the rice paper moist: Work with one wrapper at a time and keep the finished rolls covered with a damp paper towel so they don’t dry out.
- Don’t over-soak the wrappers: If the wrapper is too wet, it will tear or become gummy. A quick 5-second dip is usually enough; it continues to soften as you fill it.
- Substitute for duck: If you can’t find duck breast, use 2 cups (300 g) of shredded rotisserie chicken or sliced roasted pork. The flavor will be different but still delicious.
- Slice duck thinly: For the most tender rolls, slice the duck as thinly as possible. A sharp knife and a brief chill in the freezer (10 minutes) can help.
Serving Suggestions
Serve these rolls as an elegant appetizer for a dinner party, or as a light lunch with a bowl of hot and sour soup. They also make a great addition to a Vietnamese-style platter with pickled daikon and carrots. For a heartier meal, serve two rolls per person with a side of steamed jasmine rice.
Variations
- Spicy version: Add a thin slice of fresh jalapeño or a drizzle of sriracha to each roll.
- Vegetarian: Replace the duck with crispy tofu or sautéed mushrooms. Use the same hoisin marinade for the tofu.
- Crunchy twist: Add a few strips of crispy fried wonton or a sprinkle of crushed peanuts inside each roll.
- Herb swap: Use Thai basil or shiso leaves instead of mint for a different aromatic note.
Storage and Reheating
These rolls are best eaten fresh, but they can be stored in an airtight container in the refrigerator for up to 24 hours. Place a damp paper towel over the rolls before sealing to keep them moist. To reheat, steam them for 2–3 minutes until warm, or enjoy them cold. Do not microwave, as the rice paper will become tough and chewy. Cooked duck can be refrigerated separately for up to 3 days and reheated in a hot skillet for 2–3 minutes per side.
Frequently Asked Questions
Can I use pre-cooked duck from a Chinese restaurant?
Yes, you can. Simply shred the leftover duck and use it directly. You may want to warm it slightly in a skillet before rolling to make it more pliable.
Why do my rice paper rolls stick together?
This happens when the wrappers are too wet or when they touch each other before drying. Keep them separated on a tray lined with parchment paper, and don’t stack them until they are fully set.
Can I make these rolls ahead of time?
They can be made up to 6 hours ahead. Store them in the fridge covered with a damp cloth. The rice paper will continue to soften, so they will be less chewy but still tasty.
What is the best way to slice the duck?
Let the duck rest completely, then slice with a very sharp knife against the grain. If the skin starts to pull away, use a gentle sawing motion.
Can I freeze the assembled rolls?
Freezing is not recommended because the rice paper becomes brittle and cracks when thawed. The duck and vegetables can be frozen separately, then assembled fresh.
Is there a gluten-free option?
Yes, use tamari instead of soy sauce and check that your hoisin sauce is gluten-free. Rice paper is naturally gluten-free.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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