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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE PANCAKES: In large bowl and using fork, stir flour with 3/4 cup (175 mL) boiling water just until ragged dough forms. Turn out onto lightly floured surface; knead until no longer sticky, about 5 minutes. Cover with plastic wrap; let stand for 20 minutes. Knead until elastic, about 4 minutes. | 2. Shape dough into 16-inch (40 cm) log; with serrated knife, cut into 1-inch (2.5 cm) pieces. | 3. With rolling pin, roll each piece into (1/8)-inch (3 mm) thick round. | 4. Brush 1 side of 2 of the rounds with sesame oil; stack oiled sides together and roll out to 6-inch (15 cm) circle. Transfer to baking sheet; cover with damp towel. Repeat with remaining rounds. | 5. In large nonstick skillet, cook pancakes over medium heat until golden brown bubbles appear, about 2 minutes per side. Separate halves and place on tea towel; cover. | 6. (Make-ahead: Let cool, wrap in plastic wrap and refrigerate for up to 1 week or freeze for up to 2 weeks; thaw. Wrap in tea towel and reheat in steamer, about 5 minutes.). | 7. Marinade: In small bowl, cover tangerine rind with boiling water; let stand until softened, about 5 minutes. Drain and finely mince. In bowl, whisk together rind, rye, sugar, bean curd paste, soy sauce and five-spice powder; set aside. | 8. Duck: Rinse and pat duck dry inside and out. Spread marinade evenly in duck cavity. Place on rimmed baking sheet; cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.). | 9. In stockpot, bring 20 cups (5 L) water to boil; add green onions, ginger and rice wine. Tie duck legs together in centre of 40-inch (101 cm) length of string. Holding duck by string ends, submerge in boiling water until skin is translucent, about 4 minutes. Reserving 2 tbsp (25 mL) cooking water, drain duck in colander. Remove string. | 10. Glaze: In bowl, whisk together honey, reserved cooking water and rice vinegar; set aside. | 11. Place duck, breast side up, on greased rack in roasting pan; refrigerate, uncovered, to dry for 1 hour. Brush duck evenly with some of the glaze; let dry in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 1 day.). | 12. Pour 1 cup (250 mL) water into roasting pan. Roast duck in pan in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); roast for 45 minutes, brushing with glaze 3 times. | 13. Gently loosen duck from rack and turn duck over; brush with remaining glaze. Roast until skin is crisp and browned, about 45 minutes; let cool enough to handle, about 30 minutes. | 14. With knife, slit skin along backbone. Using fingers, remove skin from duck starting at underside and finishing at breast. Cut meat into (1/8)-inch (3 mm) thick slices; cut skin into (1/8)-inch (3 mm) wide strips. Transfer to serving platter. | 15. Sauce: In small skillet, whisk together hoisin sauce, sugar and sesame oil; bring to boil over medium heat. Reduce heat and simmer until sugar is dissolved, about 2 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.). | 16. Add pancakes, green onions and coriander to duck on platter. To eat, spread 1/2 tsp (2 mL) sauce over pancake; sprinkle evenly with coriander, green onions, duck skin and duck meat. Roll up. Serves 16. | 17. Canadian Living Magazine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancake	16			-	-	-	-
green onion	6		sliced	115.02	24.4524	4.1322	2.0022
coriander leaf	1	cup		3.68	0.5872	0.3408	0.0832
tangerine peel	1	teaspoon	crumbled	-	-	-	-
cognac	1	tablespoon		-	-	-	-
sugar	2	teaspoons	granulated	19.9875	3.7505	0.6256	0.312
red bean	2	teaspoons		25.3	4.5847	1.8684	0.0192
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
five spice powder	1	teaspoon		-	-	-	-
duck	1			-	-	-	-
green onion	4			115.02	24.4524	4.1322	2.0022
gingerroot	1/4	cup	sliced	-	-	-	-
sherry wine	2	tablespoons		-	-	-	-
liquid honey	2	tablespoons		-	-	-	-
rice vinegar	1	tablespoon		-	-	-	-
hoisin sauce	1/2	cup		281.6	56.4224	4.2368	4.3392
sugar	1	tablespoon	granulated	19.9875	3.7505	0.6256	0.312
sesame oil	2	teaspoons		481.78	0.0	0.0	54.5
purpose flour	2	cups		-	-	-	-
water	3/4	cup	boiling	0.0	0.0	0.0	0.0
sesame oil	1/4	cup		481.78	0.0	0.0	54.5

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