Ingredients
- 1 whole domestic duck (about 5 to 6 pounds)
- Salt
- Freshly ground black pepper
- 1 1/2 cups flour, sifted
- 2 eggs
- 2 cups water
- Vegetable oil, for pan
- 1 cup Hoisin Sauce
Directions
Preheat the oven to 350 degrees F. Season the entire duck with salt and pepper. Place the duck on a roasting pan and roast for 2 hours. In a mixing bowl, whisk the flour, eggs, and water together. Whisk until smooth. Season the batter with salt. Oil a 6-inch diameter non-stick pan. Heat the pan over low heat. Pour 1 tablespoon of the batter into the pan. Let spread over the surface of the pan to form a very thin pancake. Cook until the pancake is set on top and cooked underneath, about 30 seconds. Flip the pancake over and continue to cook for 30 seconds. Pile the cakes on top of each other and cover with a damp towel to keep them moist. Repeat the above process until all of the batter is used. Remove the duck from the oven and remove the wings and legs. Carve the remaining meat into thin slices, reserving the skin. To assemble, smear each pancake with the Hoisin sauce. Lay the duck slices and crispy skin in the center of each pancake. Roll the pancakes, tucking the ends in, like an egg roll/envelope. Garnish each plate with either a leg or wing.
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By ignatatus666_12...
highland fALLS, 72
on June 24, 2010
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not even close to peking duck!Chinese people don't give up secrets easily!I highly doubt that this is emerils recipe,i beleive the FN just put his name to it.
Attention reviewers:if you never had peking duck how can you give a 5 star rating?
good luck finding the real recipe,it starts with a whole duck(head onyou blanche it in a honey ginger bath cool it loosen the skin,insert a sturdy straw and blow the skin up ,hang the duck in a cool dry place with lots of paper underneath,blow it up again ,season it ,(5 spice is ok_thin you hang it inverted so the fat runs off and you get crispy skin!roast slow and low 300 for 3 hours duck wont dry out its very fatty!
served on rice pancakes with hoisin,chilled scallion,duck meat and duck skin,enjoy!!!!
any recipe for peking duck that reads 1 hour or 2 hours is wrong.
By vostinar_7044851
Brooklyn, NY
on December 02, 2009
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This is roast duck with bad crepe instructions.
By shelldagirl_102...
newburg, MD
on April 20, 2008
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SOOOooooo...good!
I never cooked duck before and my husband had never eaten it before so it was a new experience for both of us!...it was mouth watering...soft and flavourful...pancakes turned out great and with the hoisin sauce it was just amazing.....will be doing this again soon!
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