Asian Bbq Duck Pancakes With Hoisin Recipe

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Servings: 1

Ingredients

Cost per recipe $7.57 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) Hoisin sauce
  • 1 lrg Cucumber, peeled and cut into 2-inch strips
  • 2 bn Scallions, cleaned and cut into 2-inch strips Cilantro sprigs, for garnish

Directions

  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. Yield: 4 servings

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1774g
Calories 887  
Calories from Fat 372 42%
Total Fat 42.08g 53%
Saturated Fat 6.4g 26%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 12871mg 536%
Potassium 1672mg 48%
Total Carbs 119.66g 32%
Dietary Fiber 10.0g 33%
Sugars 82.09g 55%
Protein 20.66g 33%
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