Recipe courtesy of John Tesar
Show: Chef Du Jour
Episode: John Tesar
Save Recipe Print
Total:
14 hr 10 min
Prep:
12 hr
Cook:
2 hr 10 min
Yield:
4 servings
Level:
Easy

Ingredients

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

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

BBQ Duck-Filled Yellow Corn Pancakes with Habanero Sauce

Recipe courtesy of Bobby Flay

Oriental Duck Salad

Recipe courtesy of Sam Choy

Peking Duck with Pancakes

Recipe courtesy of Rachael Ray

Tea Smoked Duck

Recipe courtesy of Shirley Fong-Torres

Asian Barbecued Chicken

Recipe courtesy of Food Network Kitchen

'Shepherd's Pie' with Asian Braised Duck

Recipe courtesy of Ming Tsai

BBQ Duck and Sauteed Shiitake Mushroom filled Blue Corn Pancakes with Habanero Sauce

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories