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Appetizers

Duck and peanut cannelloni

By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print

At a glance

Serves:: 8
Difficulty:: Easy
Cost per serving::: Medio
Method:: 25 min.

Iker Erauzkin

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Iker Erauzkin

Ingredients

2 Duck confit
1 onion
100 gr. shelled peanuts
150 gr. bean sprouts
12 rice sheets
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon hoisin sauce
75 ml. rice wine

Method

Warm the Duck legs in hot water until they lose the fat from the container, knead lightly to remove skin and bones. Reserve.
Saute the chopped spring onion in a frying pan with a dash of sesame oil, and stir fry with peanuts and bean sprouts. Once the vegetables begin to soften and the peanuts are golden brown, add the meat from the Duck thighs, sprinkle with a splash of rice wine, allow to evaporate and then add the soy and hoisin sauce. Mix well and strain reserving the meat and vegetables to one side and, secondly, the resulting sauce.
Soak sheet of rice for 1 minute in a bowl with warm water. Once hydrated, roll the sheets over a work surface, add a spoonful of the stir fry and roll into a cannelloni tube. Place on a baking tray and then steam.

Tip

If you can’t get hold of rice wine, add a dash of normal white wine to the stir fry. You can also substitute oyster sauce for the black bean sauce, which is widely sold in Asian food stores.

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