PEKING DUCK
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Categories World Cuisine Recipes Asian Chinese
Time 3h50m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
- Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
- Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
- Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Nutrition Facts : Calories 555.7 calories, Carbohydrate 48.1 g, Cholesterol 91.1 mg, Fat 31 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 10.6 g, Sodium 747.8 mg, Sugar 42 g
CRISPY DUCK PANCAKES
Don't call the Chinese takeaway for crispy duck with pancakes - our recipe is so easy to make and it's healthier, too. Serve with a classic plum sauce
Provided by Emma Freud
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- The duckHeat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.
- Plum sauceWhile the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth.
- PancakesWhile the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.
- To serveSpread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.
Nutrition Facts : Calories 402 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
CHINESE MANDARIN PANCAKE
Steps:
- Pour the flour into a large bowl. Prepare boiling water and a pair of chop stickers. Slowly pour the water in, at the meantime stir the flour in one direction immediately. Then pour the cold water with the same process.
- Wait for the flour to cool down to room temperature. Then knead the dough until smooth (around 6-10 minutes, you can use a stand mixer to help this process). Cover with wet towel and set aside for 20 to 30 minutes.
- Transfer the dough into a floured surface. Roll the dough into a long strip and then cut into 10 equal sections. Press each a little bit to a thick wrapper.
- Prepare two wrappers. Brush some oil on top of one wrapper, and also the bottom of the other one. Press the two together. Roll the overlapped pancake to a large circle.
- Brush some oil in your pan and then fry the pancake over middle heat until one side becomes slightly browned, turn over to fry the other side until slightly browned too.
- Tear one pancake from the other one.
Nutrition Facts : Calories 128 kcal, Carbohydrate 19 g, Protein 2 g, Fat 4 g, Sodium 1 mg, ServingSize 1 serving
MANDARIN PANCAKES
Make and share this Mandarin Pancakes recipe from Food.com.
Provided by katie in the UP
Categories Breads
Time 1h5m
Yield 20 pancakes
Number Of Ingredients 3
Steps:
- In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter.
- When cool enough to handle, work the dough on a lightly floured surface until smooth.
- Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
- Place the sesame oil in a small bowl.
- Place the dough on a lightly floured surface and roll out to 1/4-inch thickness.
- Cut into rounds with a 3-inch cutter.
- With your fingers, daub a small amount of oil on top of 1 round.
- Place another round on top and press together.
- Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter.
- Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
- Heat a large non-stick skillet over medium heat.
- Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.
- Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes.
- Wrap in foil until ready to use, or refrigerate.
- (To reheat, place in a steamer insert and steam, covered, for 5 minutes.).
CRISP-SKINNED DUCK WITH MOCK MANDARIN PANCAKES
Steps:
- Rinse ducks inside and out and pat dry. Remove excess fat from cavities and truss ducks. On a metal rack set in a large roasting pan arrange ducks, breast sides up and several inches apart. Let ducks dry, uncovered and chilled, 3 days.
- In a small bowl stir together boiling water, honey, and vinegar and cool to room temperature. Brush ducks with some honey mixture, keeping them chilled, and brush again every 20 minutes for 1 hour. Let ducks dry at room temperature 30 minutes.
- Preheat oven to 350°F.
- Pierce skin of ducks all over with a fork to allow fat to drain and help skin get crisp. Roast duck in middle of oven until mahogany brown and a meat thermometer inserted into fleshy part of a thigh registers 180°F., about 1 hour 15 minutes. Let ducks stand 10 minutes. Discard string and carefully pour out juices from cavities.
- Cut around entire breast of each duck with a sharp paring knife and carefully peel off crisp skin in large pieces. Cut skin into 2 1/2- by 1-inch strips. Cut away and discard any fat on breast meat and remove breast meat from bone. Slice breast meat diagonally into 1/4-inch-thick slices and arrange on a platter with crisp skin. Remove legs from duck and arrange on another platter. Duck meat may be reheated and skin recrisped in a 350°F. oven until just hot.
- To make scallion brushes:
- If serving mock pancakes halved, 48 scallion brushes (one for each half) will be necessary for rolling inside the pancakes. If leaving the pancakes whole, 24 scallion brushes will be needed.
- Trim roots and green parts from scallions, leaving about 2 1/2 inches of stalk. Fringe ends of scallions by cutting slits about 1/2 inch deep all around both ends of each stalk, leaving about 1 inch of solid scallion in center, and spread fringed ends gently. Put scallions in bowl of ice and cold water. Chill scallions 2 hours, or until fringed ends have curled
- Drain scallions well.
- To assemble pancakes:
- Using a scallion brush spread some hoisin sauce on a pancake (whole or half) and top with the scallion brush, some breast meat, and some crisp skin. Roll up pancake to enclosed filling. Make more pancakes with remaining scallion brushes, hoisin sauce, breast meat, and crisp skin in same manner.
- Serve duck legs on the side.
PEKING DUCK WITH MANDARIN PANCAKES AND PLUM SAUCE RECIPE
Make this classic restaurant meal at home, entirely from scratch: We show you how to make the duck, the pancakes, and your own plum sauce.
Provided by J. Kenji López-Alt
Categories Entree
Time 17h20m
Yield 6
Number Of Ingredients 21
Steps:
- For the Duck: Dry duck carefully with paper towels and place on wire rack set in foil-lined rimmed baking sheet. Using fingers or dull handle of a wooden spoon, carefully separate skin from breast meat by inserting fingers through bottom of breasts and slowly working your way up. Be careful not to tear skin. In a small microwave-safe bowl, combine maltose and soy sauce with 1 tablespoon water. Microwave on high until maltose is softened, about 20 seconds. Stir together mixture with spoon until homogeneous. Spoon mixture over duck and rub over entire surface, making sure to coat all exposed skin. In a small bowl, combine salt and baking powder. Sprinkle evenly over all surfaces of duck. Refrigerate duck, uncovered, at least 12 and up to 36 hours until surface is completely dry with leathery appearance.
- For the Pancakes: In medium bowl, combine flour and boiling water and stir with wooden spoon until shaggy dough forms. Turn out on floured countertop and knead until dough is smooth and elastic, about 5 minutes. Cut dough into 24 even pieces about 1 tablespoon each. Cover with damp towel.
- On floured surface, roll 1 piece of dough into 3-inch circle. Repeat with second ball. Using pastry brush, coat top of first ball with thin film of sesame oil. Place second ball on top of first. Roll balls together into 8 to 10-inch circle (the thinner the better). Preheat a heavy-bottomed 12-inch cast iron or non-stick griddle pan or skillet over medium-high heat until hot. Place pancakes on griddle and cook until lightly browned in spots on first side, about 1 minute. Flip and repeat on second sides, about 30 seconds longer. Transfer to plate lined with clean kitchen towel and carefully peel pancakes apart. Fold towel over cooked pancakes to keep warm and repeat with remaining dough balls.
- For the Plum Sauce: In a heavy-bottomed 2-quart saucepot, combine sugar with 1 tablespoon water. Melt over high heat and continue to cook, gently swirling pan, until sugar is deep golden brown, about 3 minutes. Immediately add all of vinegar in one go (sugar will bubble rapidly) and cook until sugar redissolves, about 1 minute. Add plums, soy sauce, ginger, and chili garlic sauce, reduce heat to medium-low, and cook, mashing plums with back of wooden spoon until plums are completely broken down, about 10 minutes. Blend sauce with immersion blender or in standing blender until smooth. Transfer to small bowl to serve.
Nutrition Facts : Calories 1446 kcal, Carbohydrate 80 g, Cholesterol 254 mg, Fiber 5 g, Protein 65 g, SaturatedFat 31 g, Sodium 888 mg, Sugar 35 g, Fat 96 g, ServingSize 4 to 6, UnsaturatedFat 0 g
MANDARIN PANCAKES
Serve these Mandarin Chinese pancakes with mu shu pork, Peking duck or filled with sweet red bean paste to satisfy the taste buds.
Provided by Rhonda Parkinson
Categories Dinner Lunch Ingredient
Time 1h5m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a large bowl, combine the flour and boiling water, starting with 3/4 cup. Begin stirring it immediately, adding a little more water at a time until a shaggy dough forms.
- Knead the warm dough for about 6 minutes, or until you have a smooth dough. If the dough sticks to your hands or the counter, add a sprinkle of flour.
- Cover the dough and let it rest for 30 minutes.
- Turn the rested dough out onto a lightly floured surface. Cut the dough in half to form 2 balls. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick.
- Use a cookie cutter or trace a glass or mug with a knife to cut out 3-inch circles of dough.
- Use a pastry brush to brush 1/4 to 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of the other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other.)
- Roll out the pancakes together to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while preparing the remaining dough.
- Heat a nonstick or cast-iron frying pan over medium heat. Add one of the pancake pairs and cook until browned on both sides-about 3 minutes altogether; the second side will cook more quickly than the first side.
- Remove the paired pancakes from the pan and pull them apart while they are still hot. Cover to keep warm. Continue with the remainder of the pancakes. Serve immediately.
Nutrition Facts : Calories 172 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 0 g, Fat 3 g, ServingSize 12 to 15 servings, UnsaturatedFat 0 g
PEKING DUCK WITH PANCAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h26m
Yield 6 servings
Number Of Ingredients 14
Steps:
- To make the pancakes: Mix the flour, lard, and hot water together and kneed it into dough. Roll it out making the pancakes about 2 millimeters thick, cut out the pancakes in circles 5-inches in diameter. Then slightly pan-fry both sides in a hot pan without oil.
- To make the Peking duck: Rinse and pluck the duck and then hang to dry for about 15 minutes. Put the salt, pepper, hoisin sauce, and five-spice powder inside the duck to marinate it. Then put the duck into the refrigerator for 4 to 6 hours.
- Hold the duck upright and pour the hot boiling water onto its body until it is puffed. Combine the corn syrup, maltose, and vinegar. Paint the duck with a thin layer of the corn syrup mixture. Hang the duck for 4 to 5 hours in a dry area while using a fan to help blow dry it. Preheat the oven to 450 degrees F oven and roast the duck for 40 minutes.
- Let meat rest for 15 minutes after cooking. Remove the skin and fat layer from the duck. Scrape the fat from the skin and cut the skin into thin strips. Cut the meat into thin slices. Paint a pancake with hoisin sauce. Put the skin and meat slices onto the hoisin, top with shredded carrots and scallion slices, and then roll the pancake up. Repeat with remaining ingredients.
MANDARIN PANCAKES
Soft Mandarin pancakes are easy to make and serve as perfect wrappers for Moo Shu Pork.Also try these pancakes with Peking Duck.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 24 pancakes
Number Of Ingredients 4
Steps:
- Whisk flour and salt together in a large bowl. Gradually stir in boiling water until a dough forms. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Return dough to bowl and cover with a damp towel; let stand 30 minutes.
- On a lightly floured surface, roll out dough 1/4-inch thick. Using a 3-inch round cutter, cut out circles from dough. Working with 1 round at a time, gently brush one side of dough with sesame oil, using your fingertip or a small pastry brush; top with a second round. Using a rolling pin, roll both rounds together into a 6-inch circle. Cover with a damp towel and repeat process with remaining dough rounds.
- Heat a medium nonstick skillet over medium heat. Add one pancake to skillet and cook, turning once, until lightly golden and dry, about 30 seconds per side. Remove from skillet and let cool slightly; separate into 2 pancakes. Repeat process with remaining pancakes. Pancakes can be made ahead and wrapped with plastic wrap; to heat, unwrap pancakes and steam in a steamer basket set in a saucepan with 1 inch simmering water until warm.
MANDARIN PANCAKES
This recipe goes with moo shu pork. It makes very thin pancakes that are used to roll up the pork mixture.
Provided by Beth Lytle
Categories Bread Quick Bread Recipes
Time 22m
Yield 16
Number Of Ingredients 3
Steps:
- Combine flour and boiling water in a large bowl until dough comes together. Turn dough onto a lightly floured work surface and knead until smooth and elastic, 5 to 8 minutes. Shape dough into a 1 1/2-inch thick log and divide into 16 equal portions.
- Roll each piece of dough into a 6-inch circle on a lightly floured work surface. Brush 8 dough circles with sesame oil. Place an unoiled dough circle on top of an oiled dough circle, gently pressing them together.
- Heat a nonstick skillet over medium-high heat. Place 1 dough circle stack in the skillet and cook until slightly puffed, about 1 minute per side. Remove from the skillet and cool slightly. Peel pancakes apart. Repeat cooking with remaining dough circles.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 11.9 g, Fat 0.6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 0.8 mg
CHINESE ROAST DUCK WITH PANCAKES
Set out all the elements of this classic Chinese recipe on the table and let your guests help themselves
Provided by Lulu Grimes
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 9
Steps:
- Heat oven to 140C/120C fan/gas 1. Loosen the skin on the duck by wriggling first your fingers, then your hand between it and the flesh until it pulls away - be careful not to break the skin. Trim off any excess fat from cavity and skin around the neck. Rub the skin all over with the five-spice plus a good sprinkling of salt. Put the duck in a roasting tin and push the star anise, orange peel and orange halves inside. Spoon the vinegar, rice wine and stock into the cavity, don't worry if it spills out again. Cover the roasting tin with a tent of foil and cook for 2 hrs.
- Turn oven up to 240C/220C fan/gas 7. Take foil off, pour off any juices (keep for the noodles, see 'Goes well with') and return duck to the oven for 30-40 mins or until the skin is browned and crisp.
- Once cooked let it rest for 10 mins. Slice off the breasts and shred meat and skin. Pile onto a plate, keeping meat and skin separate. Keep warm in a low oven, covering meat with foil to stop it drying out but skin uncovered to crisp it further. (Remove the rest of the meat in chunks for the noodles - see 'Goes well with'.)
- Heat the pancakes and serve the duck with accompaniments.
Nutrition Facts : Calories 705 calories, Fat 46 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.08 milligram of sodium
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- Combine water, cooking wine, sliced lemon and ginger, five spice powder and brown sugar in a pot or wok large enough to fit the duck lying down. Bring to a boil, stirring occasionally, and cook for about 15 minutes to infuse the flavours. In the meantime, prepare the duck.
- Wash the duck under cold running water and pat dry all over with paper towel. Cut out any excess fat around its bottom cavity. To separate the skin - this will make it beautifully crisp and fatless, gently lift the skin with one hand and poke and slide your other hand in-between the breast meat and skin until you reach the neck, ensuring you don't tear the skin through but it has detached from the flesh.
- Turn off the heat under the marinade. Place the the duck into the liquid for 3 minutes and spoon it over any parts that are not submerged. Turn the duck over and repeat the process for a further 3 minutes. Reserve the marinade for roasting.
- The other important step to getting a perfectly crispy skin is making sure it's dried out before roasting. Pat dry the marinated duck with paper towels. Tie a long piece of string around the bottom of the duck's neck and hang it up over a roasting tray in a well ventilated place to drip dry for about 1 hour. I did this over the stove attaching the string to a cupboard door. Pat dry with paper towel again. Transfer duck to a roasting rack positioned over a roasting tin and place uncovered in the fridge for at least 3 hours. This will help dry the skin further.
LACQUERED DUCK RECIPE | AGFG
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- Working from the base of the breasts and using your fingers, carefully separate the duck skin from the flesh, ensuring you don’t tear the skin. Once you can no longer reach with your fingers, use the handle of a wooden spoon to work between the skin and the flesh. Work around to separate the skin where the thigh meets the body. This ensures delicious crisp skin.
- Bring a large saucepan of water to the boil. Lay the duck breast-side up on a wire rack in the kitchen sink. Pour the boiling water over, making sure it gets inside the cavity and all over the duck. Alternatively, if you have a large enough saucepan, you can dunk the duck into the boiling water instead. When cool enough to handle, pat thoroughly dry inside and out with a paper towel.
- Combine the maltose and soy sauce in a small saucepan over low heat and stir until smooth and combined. Place the duck breast-side up on a wire rack in a roasting tin and rub it all over with maltose mixture, massaging well into the skin.
- To make the five-spice salt, combine the ingredients in a bowl. Rub some of the five-spice salt inside the duck cavity. Refrigerate the duck, uncovered, for 24–36 hours to dry the skin. The skin will be dry to touch and look like leather.
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