These Crispy Hoisin DUck Chimichangas Will Make you the SUPERBOWL MVP
Superbowl LIV is this Sunday, February 2nd. Whether you’re watching for the game (it’s the Kansas City Chiefs vs. the San Francisco 49ers, by the way), for the commercials (WHAT is going to happen with Mr. Peanut?!), for the halftime show (hellooo J-Lo and Shakira), or for the food, there’s something for everyone on Superbowl Sunday.
Want something that’s sure to take home the win? Try these Crispy Hoisin Duck Chimichanga’s from Team Twisted’s upcoming book: Twisted- The Cookbook. Whether you’re hosting and looking for something besides than another buffalo chicken dip recipe, or you’re a guest and want all your friends texting you on Monday begging for the recipe for your appetizer, look no further.
CRISPY HOISIN DUCK CHIMICHANGAS
These chimichangas are the mexican/asian/american mash-up we never knew we needed. The duck-spring roll we’ve been searching for. The deep-fried burrito of our dreams. Add these to your Superbowl menu, and we guarantee they’ll be gone before the end of the National Anthem.
Twisted: A Cookbook – Unserious Food Tastes Seriously Good available April 14 – Preorder now!
Ingredients (Serves 6):
4 duck legs
¼ cinnamon stick
1 tsp fennel seeds
1 tsp black peppercorns
1 tbsp sesame oil
1 small carrot, peeled and julienned
¼ head Chinese cabbage, shredded
2 spring onions (scallions), julienned, plus extra to serve
1 tsp finely chopped garlic
1 tsp finely chopped fresh root ginger
3 tbsp hoisin sauce, plus extra to serve
2½ tbsp plain (all-purpose) flour
6–8 large flour tortillas
salt, to taste
2 tbsp water
neutral oil, for shallow frying
cucumber, sliced into matchsticks, to serve
To Prepare:
Pat the duck legs dry with paper towels, season well on both sides with salt and let sit at room temperature for 1½ hours.
Meanwhile, grind the cinnamon stick, fennel seeds and black peppercorns to a coarse powder in a pestle and mortar.
Preheat the oven to 300°F.
Pat the duck legs dry again, then rub all over with the spice mixture. Place on a rack set over a baking tray, skin-side up, and roast for 1 hour 20 minutes.
Meanwhile, heat the sesame oil in a pan over a medium heat and fry the carrot and cabbage along with a pinch of salt for 2–3 minutes, until wilted but still a little crunchy. Set aside.
Increase the oven heat to 425°F and give the duck a final 10 minutes to really crisp up. Set aside to rest and cool, then pull the meat from the bones, skin and all, chop roughly, and transfer to a bowl to cool a little.
Stir the wilted vegetables, spring onions, garlic, ginger and hoisin sauce into the duck. The mixture shouldn’t need salt if you’ve seasoned your vegetables and meat properly, but if you feel it needs it, go ahead.
Mix the flour with 2 tbsp water to form a paste. Using a finger, spread the flour paste across the top lip of one of the tortillas, then spoon a couple of large spoonfuls of the filling into the middle. Roll the tortilla up into a tight, fat cigar, folding in the sides as you go. Repeat to fill all the tortillas.
Heat a 1in depth of oil in a deep heavy saucepan until very hot and fry your chimichangas until a rich brown on all sides. Remove with a slotted spoon to drain on paper towels. Serve with more hoisin sauce, spring onion and cucumber slices.
