Asian Bbq Duck Pancakes With Hoisin, Scallions, And Cucumber
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
45
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
Directions:
1
In a large pot, bring the water to a boil
2
Place the duck in boiling water and simmer for 5 minutes
3
Let cool and dry
4
While the duck is cooling, in a saucepan, add peanut oil
5
Heat
6
Add ginger, star anise, Chinese five spice powder, soy sauce and honey
7
Add sesame oil
8
Bring mixture to a boil
9
Cover duck with marinade and place in the refrigerator overnight
10
The next day: Preheat oven to 350 degrees
11
Drain and pat duck dry
12
In a roasting pan with rack and 1/2 cup of water
13
Roast 2 hours
14
Let cool then, remove the meat from the carcass and save the skin
15
Cut the duck into strips, and then assemble the pancake
16
In a warm oven or grill, heat the pancake
17
Spread 1/2 tablespoon hoisin sauce over each pancake
18
Place 2 to 3 ounces of duck, 2 cucumber strips and 2 scallion strips in front of the pancake
19
Then roll it like sushi into a tube shape
20
Cut off the end, then cut the remaining pieces into 1-inch rounds
21
Arrange on a serving tray and garnish with the crisp skin and fresh cilantro