Cost per recipe $7.72 view details
- 1 quart Boiled water
- 1 x Peking duck, (about 4 to 5 pounds)
- 1 Tbsp. Peanut oil
- 3 ounce Grated ginger root
- 1 x Star anise
- 1 tsp Chinese five spice pwdr
- 8 ounce Soy sauce
- 1/4 c. Honey
- 2 Tbsp. Sesame oil
- 4 x Moo Shu pancakes, (available in Asian markets)
- Â Â Hoisin sauce
- 1 lrg Cucumber, peeled and cut into 2-inch strips
- 2 bn Scallions, cleaned and cut into 2-inch strips
- Â Â Cilantro sprigs, for garnish
- In a large pot, bring the water to a boil. Place the duck in boiling water and simmer for 5 min. Let cold and dry. While the duck is cooling, in a saucepan, add in peanut
- oil. Heat. Add in ginger, star anise, Chinese five spice pwdr, soy sauce and honey. Add in sesame oil. Bring mix 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 c. of water. Roast 2 hrs. Let cold then, remove the meat from the carcass and save the skin. Cut the duck into strips, and then assemble the pancake.
- In a hot oven or possibly grill, heat the pancake. Spread 1/2 Tbsp. 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 pcs into 1-inch rounds. Arrange on a serving tray and garnish with the crisp skin and fresh cilantro.
- Yield: 4 servings
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|Amount Per Recipe||%DV|
|Recipe Size 1776g|
|Calories from Fat 372||42%|
|Total Fat 42.09g||53%|
|Saturated Fat 6.4g||26%|
|Trans Fat 0.0g|
|Total Carbs 119.73g||32%|
|Dietary Fiber 10.0g||33%|