Duck rolls browned with Grana Padano
| Difficulty
Easy
|
Preparation  50 min
|
Servings for
4 people
|
This recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.
Ingredients
200 gr Grana Padano
750 ml extra virgin olive oil from Garda for frying
1½ duck skin
200 gr duck-leg meat
3 eggs
3 gr soy sauce
1 gr rice wine
2 gr Sichuan peppercorns
2 gr fresh ginger, chopped
3 gr chopped scallion
5 gr dried chestnuts, chopped
3 gr sesame oil
50 gr cornstarch
100 gr breadcrumbs
2 gr glutamate
Salt to taste
Preparation
Cut the duck skin into 6 cm x 5 cm pieces.
Mince the meat, mix it with the soy sauce, 50 gr of grated Grana Padano, rice wine, glutamate, pepper, ginger, scallion, chestnuts and sesame oil and salt.
Divide the mix into as many parts as the pieces of duck skin, place it on each piece and roll the skin into a cylinder with a 1,5 cm diameter.
Beat the eggs, flour the cylinders with cornstarch, then dip them in the eggs and in the breadcrumbs mixed with the remaining grated Grana Padano.
Warm up the oil in a wok to a medium-low temperature, turn the heat off and carefully dip the rolls in, turning them for two or three times; turn the heat on again, fry the rolls till they come to the surface. Lower the heat, let fry for 2-3 minutes till evenly browned, drain and dry on paper towel. Place in the plates and serve.
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