1 qt Boiled water
1 Peking duck; (about 4 to 5
; pounds)
1 tb Peanut oil
3 oz Grated ginger root
1 Star anise
1 ts Chinese five spice powder
8 oz Soy sauce
1/4 c Honey
2 tb Sesame oil
4 Moo Shu pancakes; (available
-in Asian
; markets)
Hoisin sauce
1 lg Cucumber; peeled and cut
-into
; 2-inch strips
2 bn Scallions; cleaned and cut
; into 2-inch strips
Cilantro sprigs; for garnish
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
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.
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.
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.
Yield: 4 servings
Yields
1 servings
