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Asian Barbecue Duck Pancakes with Hoisin
1 qt Boiled water
1 Peking duck; (about 4 to 5 pounds)
1 tb Peanut oil
3 oz Grated ginger root
1 Star anise
1 ts Chinese five spice powder
8 oz Soy sauce
1/4 c Honey
2 tb Sesame oil
4 Moo Shu pancakes; (available in Asian markets)
1 lg Cucumber; peeled and cut into 2-inch strips
2 bn Scallions; cleaned and cut into 2-inch strips
Cilantro sprigs; for garnish
In a large pot, bring the water to a boil. Place the duck in boiling water and simmer for 5 minutes. Let cool and dry. While the duck is cooling, in a saucepan, add peanut oil. Heat. Add ginger, star anise, Chinese five spice powder, soy sauce and honey. Add sesame oil. Bring mixture to a boil. Cover duck with marinade and place in the refrigerator overnight.
The next day: Preheat oven to 350 degrees. Drain and pat duck dry. In a roasting pan with rack and 1/2 cup of water. Roast 2 hours. Let cool then, remove the meat from the carcass and save the skin. Cut the duck into strips, and then assemble the pancake.
In a warm oven or grill, heat the pancake. Spread 1/2 tablespoon hoisin sauce over each pancake. Place 2 to 3 ounces of duck, 2 cucumber strips and 2 scallion strips in front of the pancake. Then roll it like sushi into a tube shape. Cut off the end, then cut the remaining pieces into 1-inch rounds. Arrange on a serving tray and garnish with the crisp skin and fresh cilantro.
Yield: 4 servings
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