Ingredients ：
skin from 1 1/2 ducks, cooked
1/4 tsp. scallion, chopped
7 oz (200g) duck thigh meat
1/4 tsp. water chestnut , chopped
3 eggs
1/2 tsp. sesame oil
1/2 tsp. soy sauce
4 tbsp (50g) cornstarch (cornflour)
1/4 tsp. salt, or to taste
1 cup (100g) dried bread crumbs 
1/4 tsp. ground Sichuan peppercorn
3 cups (750 ml) duck fat or vegetable oil, or a combination, for deep-frying
1/4 tsp. ginger, chopped
1/2 tsp. MSG
Method ：
Cut the duck skin into 2 by 2 1/2 inch (6cm X 5cm ) pieces.
Mince the duck meat. Stir in the soy sauce, rice wine, salt, MSG (optional), pepper, ginger, scallions, water chestnut, and sesame oil, and mix well . Divide duck mixture to portions, one portion for one piece of the duck skins. Place one portion of the duck mixture at one end of each piece of the skin and 
roll into cylinders about 3/4 inch(16.5mm) in diameter.
Beat the eggs. Roll the cylinders in the cornstarch, then dip them in the egg and coat well with the bread crumbs.
Heat the oil or duck fat, or both, in a wok over high heat to moderately hot, about 375oF (190oC). Remove the wok from the fire, or turn off the heat, and carefully add the duck rolls. Stir a few times and return the wok to the heat or turn the heat bake on. Deep-fry the rolls until they float to the surface. Turn the heat to low and deep-fry for 2 to 3 more minutes, or until all the rolls begin turning brown. Turn the heat to high and deep-fry for 30 more seconds. Remove , drain well, and serve.
