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Traditional Duck With Pancakes And Hoisin-lime Sauce

1 1/2

gallons water

1

cup

Chinese black vinegar

1/2

cup

dark molasses

1/2

cup

dark soy sauce

2

star anise

2

Long Island ducks

1/2

cup

kosher salt

1

tablespoon

5-spice powder

4

oranges, washed and quartered, skin on

12

scallions, chopped 1-inch lengths, (can be the ends)

2

large

hand ginger, washed and sliced, 1/4-inch (skin, pieces

and, all)

1

Black & Decker Airstation

Wooden, skewers

2

duck hooks or string

Scallion, brushes

1

In a tall stock pot (tall/big enough to submerge a duck

2

completely), mix the water, vinegar, molasses, soy and star

3

anise and bring to a brisk boil. Meanwhile, cut the head and

4

feet off of the duck and make a slit at the base of the neck

5

to insert the air pump. While holding the rear of the duck

6

tightly sealed, turn on the pump to separate the skin from the

7

meat. The air must travel all the way down the legs. Set blown

8

up ducks aside. Mix the salt and 5-spice together and season

9

the duck inside and out. In a large bowl, mix the oranges,

10

scallions and ginger. Stuff the ducks full of the mix and

11

thread the skewer through the bottom flaps to seal. Hook or

12

tie the ducks by the neck and dip 3 times in the boiling

13

glaze. Hang in the refrigerator or cool place over night

14

(ideally use a rotating fan to keep the air circulating which

15

will more efficiently dry the skin). The next day, pre-heat an

16

oven to 375 degrees and place ducks on a rack (on a sheet

17

tray) and roast for 1 hour, breast side up. A lot of fat will

18

render off so be careful when removing. Carve up ducks and

19

serve with pancakes, scallion brushes and hoisin-lime sauce.

20

PANCAKES:

21

cup all-purpose flour

22

/3 cup boiling water with a pinch of salt

23

tablespoon peanut oil

24

teaspoon sesame oil

25

Place the flour in a mixing bowl and quickly add the boiling

26

water and mix as rapidly as possible. Add the oils and work

27

into the dough, Mix for 2 to 3 minutes until the dough is

28

homogenous and pliable. Let rest 5 minutes. Roll out the dough

29

into a long cylinder, 2 inches in diameter. Cut into 8 to 10

30

pieces. Turn each piece on its flat side and roll out on a

31

floured surface with a rolling pin to about 5 to 6 inches. In

32

a skillet on low-medium, coat lightly with peanut oil and

33

color both sides brown, small bubbles will form. Keep covered

34

with a damp, hot cloth. These may be done in advance, then

35

steamed hot for service.

36

HOISIN-LIME SAUCE:

37

tablespoons canola oil

38

cup hoisin sauce

39

Juice of 2 limes

40

In a skillet on medium heat, add the oil to coat. Add the

41

hoisin and stir, it should sizzle and bubble. Cook for only 1

42

minute then add the juice and stir. Transfer to a small

43

serving dish.

44

PLATING Lay out carved duck on a platter. Serve with

45

hoisin-lime, scallions brushed (to brush on the hoisin) and

46

pancakes.

Servings: 4

Yield: 4 - 6 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (16.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

920.6

Calories From Fat (2%)

22.74

% Daily Value

Total Fat 2.75g

4%

Saturated Fat 0.41g

2%

Cholesterol 0mg

0%

Sodium 3412.73mg

142%

Potassium 1325.75mg

38%

Total Carbohydrates 199.79g

67%

Fiber 10.64g

43%

Sugar 49.49g

 

Protein 24.54g

49%

Tips

Wine Recommendation: Acacia, Pinot Noir, Carneros, Napa