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Recipe Name: Asian Bbq Duck Pancakes With Hoisin Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Quart(s) Boiled water
1 Peking duck, about 4 to 5
1 Tablespoon(s) Peanut Oil
3 Ounce(s) Grated ginger root
1 Star anise
1 Teaspoon(s) Chinese five spice powder
8 Ounce(s) Soy sauce
1/4 Cup(s) Honey
2 Tablespoon(s) Sesame oil
4 Moo Shu pancakes, available
in Asian
Hoisin sauce
1 Cucumber, peeled and cut
2-inch strips
2 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
Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9426 - JOHN
TESAR Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1260
Calories From Fat: 396
Total Fat: 45.1g
Cholesterol: 0mg
Sodium: 8788.3mg
Potassium: 2612.6mg
Carbohydrates: 191.3g
Fiber: 30.7g
Sugar: 91.8g
Protein: 36.5g

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