Asian Bbq Duck Pancakes With Hoisin

CATEGORY	CUISINE	TAG	YIELD
Grains	Asian	Dujour01	1	Servings

INGREDIENTS

1	qt	Boiled water
1		Peking duck, about 4 to 5
		pounds
1	T	Peanut oil
3	oz	Grated ginger root
1		Star anise
1	t	Chinese five spice powder
8	oz	Soy sauce
1/4	c	Honey
2	T	Sesame oil
4		Moo Shu pancakes, available
		in Asian
		markets
		Hoisin sauce
1		Cucumber, peeled and cut
		into
		2-inch strips
2		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1260 Calories From Fat: 396 Total Fat: 45.1g Cholesterol: 0mg Sodium: 8788.3mg Potassium: 2612.6mg Carbohydrates: 191.3g Fiber: 30.7g Sugar: 91.8g Protein: 36.5g