| 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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