A simpler take on the Beijing favorite, Peking duck. To get the crisp skin, you will need to dry the duck really really dry. If you go to a Beijing-ya place, you will find ducks hanging all over….see the picture below. I guess with the pollution out there, you can call it smoked duck! If you have the time, just pop the duck uncovered into the fridge overnight, or place it in front of a fan for an hour.
Chef’s tip: We use the flour tortilla for the pancake. Steaming it is optional. If you want, you can also make the soft bread buns – see the cha siu bao post for the soft bread buns recipe.
1 small whole duck
2 tablespoon Chinese five-spice powder
1 tablespoon sugar
1 tablespoon kosher salt
1/4 cup rice vinegar
1/2 cup honey
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoon water
Flour tortilla, makes 20 3-inch rounds
3 stalks of green onions, cut into 3 inch strips
½ English cucumber, seeded, cut into 3 inch juliennes
1 cup Hoisin sauce
Preparing the duck
1. Plunge the duck in boiling water for 5 minutes to tighten the skin. Remove and drain, then pat dry, inside and out
2. Mix the 5-spice powder, sugar and salt together. Rub all over the duck, inside and out with the spice rub.
3. Mix rice vinegar, honey, soy sauce, hoisin and water together. Baste the duck with marinade.
4. Allow to dry uncovered in fridge overnight, or place in front of a fan till the skin is taut and dry.
5. Preheat oven to 400°F.
6. Place the duck, breast side up on a roasting rack, and roast for 1 ¼ – 1 ½ hour, or until when thermometer registers 165F at the thickest part. Tent the breast if it gets too dark.
7. Remove from oven, and carve into thin slices
Preparing the pancakes
8. Using a 3-inch cookie cutter, cut out tortilla rounds. Brush with sesame oil
9. Bring a wok and steamer to boil.
10. Steam tortilla for 3 minutes
11. Spread some hoisin sauce on the tortilla pancake, then add the duck, scallion, cucumber, and roll it up. Serve warm.
Makes 20 pancakesTweet
Leave a Reply
- Cumin Lamb Kebabs
- Cucur Udang
- Pulut Panggang
- Ice Kacang
- Ice Vegetables “Sheet Choy”
- Coconut Tartlets
- Pork and Cabbage Steamed Buns
- Roti Jala – Lacy Pancake
- Lamb Curry
- Chicken Satay with Peanut Sauce
- Pulut Tekan with Kaya Curd
- Basil Fried Eggplant
- Pork and Shrimp Dipping Sauce with Crispy Rice Crackers
- Thai Curry Crabs
Career swap: Trading the corporate pinstripes for a chef's toque
- San Jose Mercury News
- Oakland Tribune
- Contra Costa Times
- Centre Daily Times
Ten Ethnic Cooking Classes Around the Bay Area
- KQED Bay Area Bites
Social networking site connects home, professional chefs.
- San Jose Mercury News
Malaysian cooking classes in the San Francisco Bay Area.
Judging panel for CookEatShare's Thanksgiving Recipe Contest.
Teacher with the hot behind ...comment.
- New York Times
- International Herald Tribune