Recipe courtesy of John Tesar
Asian BBQ Duck Pancakes with Hoisin, Scallions, and Cucumber
- Level: Easy
- Yield: 4 servings
- Total: 14 hr 10 min
- Prep: 12 hr
- Cook: 2 hr 10 min
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