Asian BBQ Duck Pancakes with Hoisin, Scallions, and Cucumber |
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Prep Time: 720 Minutes Cook Time: 130 Minutes |
Ready In: 850 Minutes Servings: 4 |
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Ingredients:
1 quart boiled water |
1 peking duck (about 4 to 5 pounds) |
1 tablespoon peanut oil |
3 ounces grated ginger root |
1 star anise |
1 teaspoon chinese five spice powder |
8 ounces soy sauce |
1/4 cup honey |
2 tablespoons sesame oil |
4 moo shu pancakes (available in asian markets) |
hoisin sauce |
1 large cucumber, peeled and cut into 2-inch strips |
2 bunches 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 minutes. Let cool and dry. While the duck is cooling, in a saucepan, add peanut
2. 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.
3. 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.
4. 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
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