Orange and mint crispy duck rolls | DonalSkehan.com, Delicious starter for a dinner party.
  • light-meals

Orange and mint crispy duck rolls

December 22

If you’re planning a party or get-together, these little duck rolls not only make great canapés, they are also a fantastic starter if you want to do something a little different.


  • serves Serves 12
  • time 45 mins


  1. 1. Cook the duck in an oven at 200˚C/400˚F/Gas Mark 6 until crisp and cooked.
  2. 2. Mix the honey, orange juice, chilli, dark soy sauce, rice wine and sunflower oil and set aside.
  3. 3. When the duck has cooked and rested for a bit, cut it into small pieces and mix it with the dressing.
  4. 4. Warm the pancakes wrapped in tinfoil through on a pan over a low heat.
  5. 5. Assemble the pancakes by putting a little bit of duck, spring onion, mint, coriander, orange zest and chilli on each pancake, roll up and enjoy!


1 whole Silverhill duck

12 Chinese pancakes

6 spring onions, finely sliced

Handful of mint, leaves picked

Handful of coriander, leaves picked

1/2 red chilli, finely sliced for garnish

Zest of 1 orange, for garnish

For the dressing:

Juice of one orange

1/2 red chilli, finely sliced

1 tbsp honey

1 tbsp dark soy sauce

1 tbsp rice wine

1 tbsp sunflower oil