Similar to an artist’s palette, these creatively tinted succulent duck and sweet persimmon chutney wraps look great on a platter and taste even greater.
- 400-500 g roasted duck breast, shredded (buy from supermarkets)
- Toasted pine nuts
- 1 large persimmon (300 g) (pick a very ripe and soft fruit)
- 1 tbsp whole-grain mustard
BATTER (makes abt 20 pcs):
- 1 cup flour
- 1 cup water plus ½ cup extra
- A pinch of salt
- 1 tbsp oil
- Natural food colouring (beetroot powder, green tea powder, paprika etc; available from gourmet supermarkets)
To prepare the batter: Whisk the flour, 1 cup of water and salt in a mixing bowl. The batter should be very thin. Add more water (1 tsp), if it’s too thick. Stir in oil, and pour batter equally, through fine strainer, into three bowls. Add different food colouring to each bowl of batter. Mix well. Add 1 tsp of water if batter thickens slightly.
To make the wrapper: Heat a small 9-cm frying pan over low heat for 1 min. Grease pan with oil. Pour 3 tbsps of batter into pan and swirl pan so that the batter covers the base. Pour out any excess batter back into bowl of the batter of same colour. Turn up the heat to cook the batter into a thin wrapper (takes about 10 to 15 secs). Turn down the heat and carefully slide a small palette spatula around and under the wrapper, gently lifting it away from the pan to a plate. Repeat until all wrappers are made, greasing the pan with 1 tsp oil whenever necessary.
To prepare the chutney: Cut persimmon into half and scoop out the soft flesh, discarding the skin. Chop the flesh till pulpy and transfer to a mixing bowl. Stir in mustard.
To serve, place wrappers and roasted duck shreds in separate piles, alongside persimmon chutney and toasted pine nuts. Let guests help themselves to the ingredients and fold their own duck rolls.
Recipe: Sharon Soh / Styling: Prisia Kek / Photo: Liu Hongde