BBQ Duck Brown Rice Asian Burrito

Chef Nick Liu of DaiLo restaurant sought inspiration for this recipe from one of the most popular dishes in China: Peking duck. Chef Liu combined all the elements and flavours associated with Peking duck in a deconstructed format and modern presentation. Infusing the brown rice with a Jasmine tea bag renders a subtle, fragrant flavour.

Rice cooking time: 30 minutes
Prep time: 30 minutes

Meal Type:
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Ingredients

Brown Rice:

  • 1 cup (250 mL) U.S. medium grain brown rice
  • 1 crushed clove garlic
  • 1 slice ginger, the size of a toonie
  • 1 piece star anise
  • 1 Jasmine tea bag (optional)

Scallion Pancake:

  • 1 cup (250 mL) all-purpose flour
  • 1/2 tbsp (7 mL) sesame oil
  • 1 finely sliced spring onion, greens only
  • 1 tsp (5 mL) salt
  • 1/2 cup (125 mL) boiling water

Asian Salsa:

  • 1 quartered thinly sliced baby cucumber
  • 1 peeled thinly sliced shallot
  • 2 peeled thinly sliced garlic cloves
  • 1 tbsp (15 mL) roughly chopped coriander leaves
  • 1 tbsp (15 mL) roughly chopped pickled chili
  • 1 tbsp (15 mL) chili pickle liquid
  • 1/2 lime, juiced
  • 2 tsp (10 mL) salt

BBQ Duck:

  • 300 g Chinese BBQ duck (or roast chicken)
  • 2 tbsp (30 mL) hoisin sauce

Sriracha Mayo:

  • 1/2 cup (125 mL) mayonnaise
  • 1 tbsp (15 mL) Sriracha
Directions

Brown Rice:

  1. Place all ingredients in a rice cooker and follow manufacturer’s instructions. When the rice is cooked, remove from the rice cooker and discard the ginger, star anise and tea bag. Keep warm.

Scallion Pancake:

  1. In a food processor combine the flour, sesame oil, green onion, and salt, mixing for 5 seconds. Slowly add the boiling water until the mixture comes together. Place the dough onto a clean surface and knead until smooth. Wrap in cling film and let rest for 20 minutes. Divide the dough into 4 equal balls. Dust the countertop with a little flour to prevent sticking, then with a rolling pin, roll the dough into round sheets as thin as you can (should measure approximately 8-10 inches).
  2. Cooking the pancakes: On the stovetop, place a large sauté pan on high heat and drizzle with some cooking oil to lightly coat the bottom. Carefully place one of the pancakes into the pan and cook on each side for 1 minute. Transfer the pancake onto a plate. Wipe the pan with paper towel, repeating the method until you have four cooked scallion pancakes stacked on plate. Cover with foil and set aside until assembly.

Asian Salsa:

  1. Mix all ingredients together in a bowl and set aside until assembly.

BBQ Duck:

  1. Remove bones from the duck and cut into smaller pieces. Place duck into a bowl and mix with the hoisin sauce. Put aside until assembly

Sriracha Mayo:

  1. In a bowl mix ingredients together. Set aside until assembly

The Assembly:

  1. Lay out four plates and place a scallion pancake on each plate. Spoon a ¼ cup of brown rice across the centre of the pancake leaving space about ¼ of the pancake on each side. Add a layer of duck atop the rice, then salsa atop the duck (you can reserve some of the salsa for garnish). Fold the pancake sides in, use your thumbs to roll up the bottom of the pancake. Make sure the sides stay in place while rolling the pancake tightly into a firm log shape. Drizzle burrito with Sriracha mayo (approximately 1 tbsp) and top with reserved salsa (if so desired). Enjoy!

For convenience, you can purchase pre-made Chinese pancakes at any Asian grocery store. In addition, any protein, such as roast chicken, can be used in place of the Peking duck.