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Peking Duck
1
Whole Domestic duck −; (5 to 6 lbs)
Salt; to taste
Freshly−ground black pepper; to taste
1
2
2
−1/2 Cup Flour; sifted
Eggs
Cup Water
Vegetable oil; for pan
1
1
Cup Hoisin Sauce
/2 Fat; 2 Other Carbohydrates
Preheat the oven to 350 degrees. Season the entire duck with salt and
pepper. Place the duck in 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 a egg roll/envelope. Garnish each plate with
either a leg or wing. This recipe yields 4 servings.
Peking Duck
459
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