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Title: A Simplified Peking Duck & Chinese Pancakes
Yield: 6 Servings

Ingredients

      1    whole Duck; giblets removed
      1 ts Freshly Ground White Pepper
  1 1/2    tbsps Ground Cinnamon
  1 1/2    tbsps Ground Ginger
    3/4 c  Brown Sugar
    3/4 c  Red Wine Vinegar
      1 ts Sesame Oil
      2    tsps Peanut Oil
    1/2 ts Ground Star Anise
           CHINESE PANCAKES:
      2 c  all-purpose flour
      1 c  boiling water
      2    tbsps minced green onion
      2    tbsps sesame oil

Instructions

Bring a pot of water, large enough to hold the duck, to a boil. Remove
from heat and plunge duck in the water for 5 minutes. Remove and pat
dry. Combine the rest of the ingredients in a small saucepan and bring
just to the boil. Off heat, allow mixture to cool to room temperature.
Liberally coat the duck with the mixture and let it sit at room
temperature for 3 hours so that the coating dries out. To cook: Place
duck on a rack, breast side up in a preheated 350 degree oven for 2- 2
1/2 hours. Roast until skin is crisp and brown. Check occasionally and
regulate temperature so that the coating does not burn. To serve: Let
duck cool to room temperature. Carefully carve pieces from the
bone being sure to include the crisp skin. Roll up in Chinese Pancakes
(recipe follows) with a dab of hoisin sauce and slivered green onions.
CHINESE PANCAKES: In a bowl combine the flour and water stirring
constantly until all the water is absorbed. Add more water if mixture
seems dry, dough should just hold together in large lumps. Add green
onions and gather and kneed dough on a lightly floured board (or in a
mixer) until smooth, about 5 minutes. Wrap in plastic and allow to rest
at room temperature for 30 minutes. Unwrap, knead again for 5 minutes.
Form into a log about 18 inches long and 1-inch in diameter. Cut roll
into 20 pieces and roll each piece into a ball. Dip one side of ball in
the sesame oil and place oiled side on top of another ball. Roll out the
two into a circle about 6 inches in diameter. (Rolling the two together,
helps keep them moist inside.) Heat an ungreased saute pan over low
heat. Put double pancakes into pan and cook until dry on one side. Flip
and dry out other side. Remove pancakes, peel them apart and set aside.
Cover with plastic. At serving time, steam briefly or wrap in plastic
and cook in microwave at full power for 30-40 seconds.

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Per serving (excluding unknown items): 1184 Calories; 91g Fat (69%
calories from fat); 29g Protein; 63g Carbohydrate; 161mg Cholesterol;
148mg Sodium

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Contributor: COOKING RIGHT SHOW #CR9747

Preparation Time: 5:30

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