Crispy Duck Handroll Recipe

Marinate duck

Pat the duck breast dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Mix soy sauce, mirin, rice vinegar, brown sugar, grated ginger, minced garlic and black pepper in a bowl. Place duck in a shallow dish or zip bag and pour marinade over, rubbing into the scored skin. Refrigerate at least 30 minutes or up to 3 hours.

Render skin and finish

Remove the duck from the marinade and reserve marinade. Bring a heavy skillet (preferably cast iron) to medium heat. Place the duck skin-side down into a cold, dry skillet and turn heat to medium-low. Render the fat slowly for about 8–12 minutes until the skin is deep golden and most fat has rendered. Flip and sear the meat side 2–3 minutes until medium-rare to medium (internal temp ~58–62°C / 136–144°F). Transfer to a cutting board to rest 8–10 minutes. Meanwhile, optionally reduce the reserved marinade in a small saucepan over medium heat until slightly thickened (2–3 minutes) and whisk in 1 tbs hoisin for glaze.

Prepare batter

Whisk together flour, cornstarch, baking powder and salt in a bowl. Gradually add cold water and whisk to a tempura-like batter — it should be slightly thick but still very cold and a little lumpy. Keep batter chilled in the fridge until ready to fry.

Slice and coat duck

When duck has rested, slice thinly across the grain into 6–8 mm (1/4 inch) slices. Pat slices dry. Lightly dust each slice with a little flour (optional) and dip into the cold batter, shaking off excess so a thin, even coating remains.

Fry duck

Heat vegetable oil in a deep pot or fryer to 180°C (356°F). Fry battered duck slices in small batches 1–2 minutes until coating is crisp and golden and the duck inside remains tender. Remove to a rack or paper towel-lined tray to drain. Sprinkle lightly with flaky salt.

Prepare rice and components

Have warm seasoned sushi rice ready (2 cups cooked). Toss diced watermelon with 1/2 tbs lime juice and 1/2 tbs toasted sesame oil and a small pinch of salt to brighten. Combine cucumber, scallions, cilantro and pickled daikon in a small bowl. Warm nori sheets slightly over a flame or under an oven broiler for 3–5 seconds to make them more pliable if desired.

Assemble handrolls

Place one nori sheet shiny-side down on a clean surface. With wet hands, spread about 1/2 cup of sushi rice in a diagonal strip (leaving 2–3 cm border at far edge). Lay 2–3 pieces of the crispy duck across the rice near the lower corner, spoon 2 tbs of the dressed watermelon, a small amount (1–2 tbs) of the cucumber/cilantro mixture, and a drizzle (~1 tsp) of reduced marinade-hoisin glaze and ~1 tsp spicy mayo. Sprinkle with toasted sesame seeds and a pinch of black pepper.

Roll into cone

Fold the bottom corner of the nori over the fillings and roll into a cone (temaki) shape, sealing the edge with a little water if needed. Repeat to make 4 handrolls. Serve immediately so the nori stays crisp.

Serve each handroll with a lime wedge and an extra small dish of spicy mayo or hoisin for dipping. Optionally drizzle with a few drops of toasted sesame oil and finish with additional flaky salt to taste.