Rotisserie Duck With Hoisin Baste Served With Grilled Oranges Scallions And Pancakes Food

ASIAN BBQ DUCK PANCAKES WITH HOISIN, SCALLIONS, AND CUCUMBER

Asian BBQ Duck Pancakes with Hoisin, Scallions, and Cucumber image

Provided by Food Network

Time 14h10m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

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

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