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John MacArthur

Asian Bbq Duck Pancakes With Hoisin

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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


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