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 Cut the duck skin into 2 by
2 1/2 inch (6cm X 5cm ) pieces.
- Mince the duck meat. Stir in
the soy sauce, rice wine, salt,
MSG (optional), pepper, ginger,
scallions, water chestnut, and
sesame oil, and mix well . Divide
duck mixture to portions, one
portion for one piece of the duck
skins. Place one portion of the
duck mixture at one end of each
piece of the skin and roll into
cylinders about 3/4 inch(16.5mm)
in diameter.
- Beat the eggs. Roll the cylinders
in the cornstarch, then dip them
in the egg and coat well with
the bread crumbs.
- Heat the oil or duck fat, or
both, in a wok over high heat
to moderately hot, about 375oF
(190oC). Remove the
wok from the fire, or turn off
the heat, and carefully add the
duck rolls. Stir a few times and
return the wok to the heat or
turn the heat bake on. Deep-fry
the rolls until they float to
the surface. Turn the heat to
low and deep-fry for 2 to 3 more
minutes, or until all the rolls
begin turning brown. Turn the
heat to high and deep-fry for
30 more seconds. Remove , drain
well, and serve.
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