| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Dujour01 | 1 | servings |
INGREDIENTS
| 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) | ||
| Hoisin sauce | ||
| 1 | lg | Cucumber; peeled and cut into |
| ; 2-inch strips | ||
| 2 | bn | Scallions; cleaned and cut |
| ; into 2-inch strips | ||
| Cilantro sprigs; for garnish |
INSTRUCTIONS
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 Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9426 - JOHN TESAR Converted by MM_Buster v2.0l.
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