Tiny Peking Duck Rolls
1 Chinese roast duck (purchase fresh from Asian market)
12 scallions (shallots/spring onions)
4 carrots, peeled and julienned
4 flour tortillas
1/2 cup hoisin sauce, for dipping
Remove meat from duck and discard bones. Slice meat and skin into bite-sized
pieces about 1 inch (2.5 cm). Trim away root end of scallions, then cut
scallions into 1-1/4-inch (3-cm) lengths. Using a sharp knife or kitchen
shears, cut a fringe in end of each scallion. Place scallion brushes in a
bowl of ice water (scallions will curl in ice water). Place carrots in bowl
of ice water with scallions. Chill until ready to serve.
Warm tortillas in a microwave oven for 1 minute or wrapped in aluminum foil
in a 275 degrees F. (140 degrees C/Gas 1) oven for 10 minutes. Using kitchen
shears, cut tortillas into 3/4-inch by 4-inch (2-cm by 10-cm) strips.
Working in batches, place tortilla strips on work surface. Top each strip
with a small amount of duck, 1 scallion curl, 4 to 5 carrot pieces and a
dash of hoisin sauce. Roll up and secure with a toothpick.
Serve with hoisin sauce for dipping.