Asian BBQ Duck Pancakes with Hoisin, Scallions, and Cucumber

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

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