Lacquered Duck in Mandarin Pancakes Recipe

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Lacquered Duck in Mandarin Pancakes
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Ingredients
14
Count
Nutrition
468
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. To make pancakes: place flour in mixing bowl. Gradually stir in boiling water to form rough dough. Let cool 10 minutes. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes. Cover with dampened towel and let stand 30 minutes.
  2. Cut dough in half and shape each half into 1-1/2-inch-thick log. Cut each log into 12 equal pieces. Cover with dampened towel.
  3. Place 1 piece dough, cut side down, on lightly floured surface. Using your fingers, press into 2-inch circle. Repeat with another piece of dough. Lightly brush top of 1 circle with oil. Place other circle on top and lightly pinch edges together. Repeat with remaining dough. Working from center of each double pancake to edge, roll out into 6-inch circle.
  4. Heat well-seasoned or very lightly oil nonstick skillet over high heat until very hot. Place 1 pancake in skillet and cook, shaking skillet, until puffed in center, about 1 minute. Flip pancake, then cook and shake about 30 seconds longer. Pancake should be dry on surface but still supple. Let cool several seconds and peel apart. Fold each pancake, cooked side in, into quarters and place in steaming rack lined with cheesecloth or parchment paper. Cover rack with dampened towel. Repeat with remaining pancakes.
  5. Heat oven to 425 degrees.
  6. Remove excess fat from duck. Rinse inside and out and pat dry with paper towels. Rub garlic and ginger over outside and inside of duck, then place in cavity. Rub 2 T. soy sauce over outside of duck to color it. Place duck, breast up, on rack in roasting pan and pour 1 cup water into pan. Prick duck all over with fork. Roast 1 hour, pricking occasionally with fork and turning over once.
  7. Mix remaining 2 T. soy sauce, the rice wine, orange juice, cranberry juice, 1/2 cup water, and the honey.
  8. Remove duck from oven and carefully pour off fat and water. Reduce heat to 350 degrees. Pour juice mixture over duck (which should be back side up). Roast 45 minutes, basting every 15 minutes and turningover once. Let stand 10 minutes before carving.
  9. Meanwhile steam pancakes on rack over boiling water 10 minutes.
  10. Thinly slice duck breast and leg meat. Remove all meat and tear into shreds.
  11. To serve, smear scant teaspoon hoisin sauce over center of pancake, sprinkle with scallions, and add 2 slices duck. Roll up pancake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 467.98 Kcal (1959 kJ)
Calories from fat 10.29 Kcal
% Daily Value*
Total Fat 1.14g 2%
Cholesterol 0.64mg 0%
Sodium 1363.48mg 57%
Potassium 246.32mg 5%
Total Carbs 101.34g 34%
Sugars 39.11g 156%
Dietary Fiber 2.94g 12%
Protein 6.9g 14%
Vitamin C 14.3mg 24%
Iron 1mg 6%
Calcium 43.8mg 4%
Amount Per 100 g
Calories 163.87 Kcal (686 kJ)
Calories from fat 3.6 Kcal
% Daily Value*
Total Fat 0.4g 2%
Cholesterol 0.22mg 0%
Sodium 477.44mg 57%
Potassium 86.25mg 5%
Total Carbs 35.49g 34%
Sugars 13.7g 156%
Dietary Fiber 1.03g 12%
Protein 2.42g 14%
Vitamin C 5mg 24%
Iron 0.4mg 6%
Calcium 15.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 12
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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