Chinese-Style Duck Roll-Ups

Debone the duck: First, cut off the head, neck, and rear part. Cut off the wings at the joints between the wing and body. Pay attention to the S bone located at the connection between the wings and the breast. Starting from the neck, make a straight long cut toward the rear to expose the backbone. Carefully separate the meat from the rib cage and breast bone, do not break the skin. After cutting through the thigh joins to detaching the legs. Make a butterfly cut on both pieces of the breasts. Then flatten them to make one whole piece even thickness. After debone the legs, slice off the thicker parts of the meat and lay them on the thinner parts to make the entire piece even in thickness.

In a small cooking pan over low heat, add Sichuan peppercorns and salt, stir fry for 5-8 minutes until salt turns light yellow. Set aside.

Put the duck meat in a large bowl, add Sichuan peppercorn and salt, Shaoxing wine, ginger slices, chopped green onion, then mix it well with your hands. Marinate for about 4-6 hours (overnight is even better).

Rinse the duck meat with cold water, then pat dry with paper towels. Place the meat skin side down on a cutting board, line up the salted egg yolks at about 2/3 from the edge of the duck meat. Roll forward from the edge close to your body to make a solid roll. Wrap the roll with a cheesecloth, tie it with a cotton thread. Tie up both ends to prevent air bubbles.

Place the duck roll on a plate, steam for 30-40 minutes.

When the duck roll is down to room temperature, put it in the refrigerator for 1-2 hours. Then slice it and serve. Never cut the duck roll before it is completely cool.