Traditional duck with pancakes and hoisin-lime sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | gallon | Water |
| 1 | cup | Chinese black vinegar |
| ½ | cup | Dark molasses |
| ½ | cup | Dark soy sauce |
| 2 | Star anise | |
| 2 | Long Island ducks | |
| ½ | cup | Kosher salt |
| 1 | tablespoon | Five-spice powder |
| 4 | Oranges; washed, quartered, | |
| And skin on | ||
| 12 | Scallions; chopped 1\" lengths | |
| (can be the ends) | ||
| 2 | larges | Hand ginger; washed, sliced 1/4\" |
| (skin; pieces and all) | ||
| 1 | Black & Decker Airstation | |
| Wooden skewers | ||
| 2 | Duck hooks or string | |
| Scallion brushes; for garnish | ||
| === PANCAKES === | ||
| 1 | cup | All-purpose flour |
| ⅔ | cup | Boiling water with pinch of salt |
| 1 | tablespoon | Peanut oil |
| 1 | teaspoon | Sesame oil |
| === HOISIN-LIME SAUCE === | ||
| 2 | tablespoons | Canola oil |
| 1 | cup | Hoisin sauce |
| Juice of 2 limes | ||
Directions
In a tall stock pot (tall/big enough to submerge a duck completely), mix the water, vinegar, molasses, soy and star anise and bring to a brisk boil.
Meanwhile, cut the head and feet off of the duck and make a slit at the base of the neck to insert the air pump. While holding the rear of the duck tightly sealed, turn on the pump to separate the skin from the meat. The air must travel all the way down the legs. Set blown up ducks aside.
Mix the salt and 5-spice together and season the duck inside and out. In a large bowl, mix the oranges, scallions and ginger. Stuff the ducks full of the mix and thread the skewer through the bottom flaps to seal. Hook or tie the ducks by the neck and dip 3 times in the boiling glaze. Hang in the refrigerator or cool place over night (ideally use a rotating fan to keep the air circulating which will more efficiently dry the skin).
The next day, pre-heat an oven to 375 degrees and place ducks on a rack (on a sheet tray) and roast for 1 hour, breast-side up. A lot of fat will render off so be careful when removing. Carve up ducks and serve with pancakes, scallion brushes and hoisin-lime sauce.
For the Pancakes: Place the flour in a mixing bowl and quickly add the boiling water and mix as rapidly as possible. Add the oils and work into the dough. Mix for 2 to 3 minutes until the dough is homogenous and pliable. Let rest 5 minutes.
Roll out the dough into a long cylinder, 2 inches in diameter. Cut into 8 to 10 pieces. Turn each piece on its flat side and roll out on a floured surface with a rolling pin to about 5 to 6 inches. In a skillet on low-medium, coat lightly with peanut oil and color both sides brown, small bubbles will form. Keep covered with a damp, hot cloth. These may be done in advance, then steamed hot for service.
For the Hoisin-Lime Sauce: In a skillet on medium heat, add the oil to coat. Add the hoisin and stir, it should sizzle and bubble. Cook for only 1 minute then add the juice and stir. Transfer to a small serving dish.
For Plating: Lay out carved duck on a platter. Serve with hoisin-lime, scallion brushes (to brush on the hoisin) and pancakes.
This recipe yields 4 to 6 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C04) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 551 Calories (kcal); 15g Total Fat; (23% calories from fat); 8g Protein; 101g Carbohydrate; 2mg Cholesterol; 12380mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 1 Fruit; 2 ½ Fat; 3 ½ Other Carbohydrates
Recipe by: Ming Tsai
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