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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well. | 2. Insert chopstick thru neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint. | 3. Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix. | 4. Tie a string on to the middle so you can hold the duck and hang it up. | 5. Bring 6 cups of water to boil in a wok. | 6. Add maltose or honey and stir to dissolve. | 7. Add sherry and vinegar. | 8. Make a slurry out of the cornstarch and add to wok. | 9. When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck. | 10. Repeat until duck is thoroughly moistened. | 11. Repeat dunking once more. | 12. Hang duck by string in a cool airy place with a bowl underneath to catch drips. | 13. Leave for 4-6 hours until skin is dry and taught. | 14. Put roasting pan on lower oven rack and fill with 2-3 inches of water. | 15. Oil rack above pan. | 16. Preheat oven to 350. | 17. Remove chopstick and string. | 18. Put duck on oiled rack in center of oven breast side up. | 19. Cook 30 minutes. | 20. Turn duck breast down for 45 minutes. | 21. Turn breast up for 30 minutes or until skin is dark brown. | 22. While duck is cooking make scallion brushes. | 23. Trim roots,cut off most of green part, leaving a 3 inch piece. | 24. Make several 1 inch lengthwise slits in each end of scallion, put in ice water for 20 minutes, drain and refrigerate. | 25. Carve duck and separate meat and skin. | 26. Mix hoisin with sesame oil and 1 tbl water. | 27. To serve: use scallion brushes to wipe hoisin mixture on to pancakes, add duck skin and meat and scallion, fold one end over and roll up. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck	1			-	-	-	-
honey	2	tablespoons		-	-	-	-
sherry	2	tablespoons		-	-	-	-
white vinegar	1	tablespoon		2.682	0.006	0.0	0.0
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
scallion	10			320.0	73.4	18.3	1.9
hoisin sauce	1/2	cup		281.6	56.4224	4.2368	4.3392
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
chinese pancake	12			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.