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Duck Omelette Rolls

Duck Omelette Rolls

A tasty light snack to finish off your leftover duck.

Ready in: 1 hour

Serves: 10

Complexity: very-easy

kcal: 397

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8 eggs, lightly whisked
½ cup fine chopped chives
2 tsp peanut oil
1 bunch chives, extra
¼ cup hoisin sauce
½ Chinese barbecued duck, shredded
4 spring onions, fine shredded


Whisk the eggs and chives in a medium bowl. Season with SIDS SALT & PEPPER. Heat ½ the oil in a large, non-stick frying pan over high heat. Pour one-sixth of the egg mixture into the pan and swirl the pan to cover. Cook for 1-2 minutes until golden brown and set. Use a spatula to turn and cook for a further 30 seconds until set. Transfer to a plate. Repeat in 5 more batches with remaining oil and egg mixture to make 6 omelettes.
Place the extra chives in a bowl. Cover with boiling water and drain immediately.
Use an 8 cm round pastry cutter to cut discs from the omelettes. Combine the hoisin sauce and SIDS PLUM SAUCE in a small bowl. Spread a little of the hoisin mixture onto an omelette disc. Top with some duck and spring onions. Roll to enclose filling. Tie with a chive to secure. Repeat with remaining discs, sauce, duck and onion. Arrange on a serving platter and serve with any remaining sauce.