Lacquered Duck In Mandarin Pancakes Recipes

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LACQUERED DUCK IN MANDARIN PANCAKES



Lacquered Duck in Mandarin Pancakes image

Make and share this Lacquered Duck in Mandarin Pancakes recipe from Food.com.

Provided by JackieOhNo

Categories     Duck

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1 cup boiling water
1 tablespoon oriental sesame oil
1 (5 lb) duck, ready to cook
10 garlic cloves, smashed with flat of knife, peeled
10 slices fresh ginger, smashed (about 1/4-inch each)
4 tablespoons soy sauce
1/2 cup chinese rice wine (or sake)
1/2 cup fresh orange juice
1/2 cup cranberry-raspberry juice
1/2 cup water
2 tablespoons honey
1/2 cup hoisin sauce
1/2 cup julienned scallion

Steps:

  • To make pancakes: place flour in mixing bowl. Gradually stir in boiling water to form rough dough. Let cool 10 minutes. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes. Cover with dampened towel and let stand 30 minutes.
  • Cut dough in half and shape each half into 1-1/2-inch-thick log. Cut each log into 12 equal pieces. Cover with dampened towel.
  • Place 1 piece dough, cut side down, on lightly floured surface. Using your fingers, press into 2-inch circle. Repeat with another piece of dough. Lightly brush top of 1 circle with oil. Place other circle on top and lightly pinch edges together. Repeat with remaining dough. Working from center of each double pancake to edge, roll out into 6-inch circle.
  • Heat well-seasoned or very lightly oil nonstick skillet over high heat until very hot. Place 1 pancake in skillet and cook, shaking skillet, until puffed in center, about 1 minute. Flip pancake, then cook and shake about 30 seconds longer. Pancake should be dry on surface but still supple. Let cool several seconds and peel apart. Fold each pancake, cooked side in, into quarters and place in steaming rack lined with cheesecloth or parchment paper. Cover rack with dampened towel. Repeat with remaining pancakes.
  • Heat oven to 425 degrees.
  • Remove excess fat from duck. Rinse inside and out and pat dry with paper towels. Rub garlic and ginger over outside and inside of duck, then place in cavity. Rub 2 T. soy sauce over outside of duck to color it. Place duck, breast up, on rack in roasting pan and pour 1 cup water into pan. Prick duck all over with fork. Roast 1 hour, pricking occasionally with fork and turning over once.
  • Mix remaining 2 T. soy sauce, the rice wine, orange juice, cranberry juice, 1/2 cup water, and the honey.
  • Remove duck from oven and carefully pour off fat and water. Reduce heat to 350 degrees. Pour juice mixture over duck (which should be back side up). Roast 45 minutes, basting every 15 minutes and turningover once. Let stand 10 minutes before carving.
  • Meanwhile steam pancakes on rack over boiling water 10 minutes.
  • Thinly slice duck breast and leg meat. Remove all meat and tear into shreds.
  • To serve, smear scant teaspoon hoisin sauce over center of pancake, sprinkle with scallions, and add 2 slices duck. Roll up pancake.

CRISP-SKINNED DUCK WITH MOCK MANDARIN PANCAKES



Crisp-Skinned Duck with Mock Mandarin Pancakes image

Categories     Duck     Bake     Lunar New Year     Winter     Honey     Gourmet

Yield Serves 6

Number Of Ingredients 8

two 5- to 6-pound Long Island (Pekin) ducks, thawed if frozen
1 cup boiling water
1/4 cup honey
1 tablespoon rice vinegar
Accompaniments:
24 or 48 thin scallions for scallion brushes
hoisin sauce
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 PANCAKES



Peking Duck with Pancakes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h26m

Yield 6 servings

Number Of Ingredients 14

1 cup flour
2 ounces lard
16 ounces water, hot
1 (5 to 7 pound) duck, preferably fresh
3 teaspoons salt
1/4 teaspoon white pepper
1 1/2 teaspoons hoisin sauce
1/4 teaspoon five spice powder
1 gallon boiling water
1 teaspoon light corn syrup
1 teaspoon maltose
1 teaspoon vinegar
Shredded carrots
Sliced scallions

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.

CHINESE DUCK WITH PLUM SAUCE AND CHINOIS PANCAKES



Chinese Duck with Plum Sauce and Chinois Pancakes image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 26

3 Chinese ducks, preferably air-dried (about 4 pounds each)
1/4 cup rice wine vinegar
1 teaspoon honey
1 cup plum wine
2 sprigs fresh mint
2 strips orange peel, about 1 inch by 2 inches
1 cup rice wine vinegar
1 cup plum puree, recipe follows
1/2 cup duck or veal demi-glace*
4 tablespoons (2 ounces) unsalted butter
Salt
Freshly ground pepper
Chinois pancakes, recipe follows
1/2 pound Elephant Heart plums, halved and pitted
1/2 cup plum wine
1/4 cup raspberries, blueberries or fresh black currants
1/4 cup flour
Pinch salt
1 egg
1 tablespoon sesame oil
1/2 cup milk
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 scallion, thinly sliced
1 teaspoon unsalted butter
6 small scallions, cut in half

Steps:

  • Prepare the ducks. Preheat the oven to 325 degrees F. Mix 1/4 cup of the rice vinegar with the honey and brush the ducks all over with this mixture.
  • Place the ducks in a roasting pan and roast them about 30 minutes. Remove from the oven and pour off the accumulated fat. Give the ducks a quarter turn and return to the oven. Repeat this process for about 1 1/2 hours, or until the ducks are dark golden brown on all sides. Remember to pour off the rendered fat each time you turn them. When completely cooked, transfer the ducks to another pan and let them rest so that the fat continues to drain from the insides.
  • Meanwhile, in a saucepan, reduce the plum wine with the mint sprigs and orange peel to a glaze. Add the vinegar and reduce it by two thirds. Add the plum puree and reduce it by half, until the flavor is quite intense. Add the demi-glace and continue to reduce the mixture by half, or until it is thickened slightly and tastes delicious. Over very low heat whisk in the butter, a little at a time. Season the sauce, to taste, with salt and pepper. Strain the sauce and keep it warm.
  • Remove the breasts and legs from the duck. Place them on a grill or under a broiler or salamander until the skin is crispy.
  • Slice the duck breasts into medallions. Separate the legs and thighs; arrange half a duck attractively on each plate. Sauce the duck with the plum sauce. Decorate each plate with a scallion-filled Chinois Pancake.
  • Place the plums, wine and berries in a small saucepan, bring to a boil and simmer until the plums are soft, about 15 minutes. Puree the mixture in a blender or food processor and strain it through a fine sieve into a clean saucepan. Bring to a boil and reduce to 1 cup. Set aside.
  • In a small bowl, combine the flour, salt, egg and sesame oil. Whisk in the milk, then unless your batter is completely lump free, strain into another bowl. (The batter should be the consistency of heavy cream). If the batter is too thick, add water, 1 tablespoon at a time, until you get the desired consistency.
  • Stir in the ginger, garlic and scallion.
  • Heat the butter in a non-stick crepe pan over moderate heat. Add 2 tablespoons batter, then swirl the pan to coat the bottom with batter. Cook the pancake over high heat until golden brown. Turn it over and brown the other side. Remove from the pan and keep warm. Repeat the process until all the batter is used.
  • Cut each pancake in half, place a scallion on each and roll into a cone shape.

CHINESE ROAST DUCK WITH PANCAKES



Chinese roast duck with pancakes image

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

1 oven-ready duck
2 tsp Chinese five-spice
2 star anise
1 orange , peel cut off in strips, then orange halved
2 tbsp Chinese black vinegar (we used Merchant Gourmet) (optional)
75ml Shaohsing rice wine or dry Sherry
100ml chicken stock
30 Chinese pancakes (shop-bought or see 'Goes well with' for a recipe)
6 spring onions , cut into finger lengths and shredded, ½ cucumber, cut into matchsticks, hoisin sauce, to serve

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

SPICY LACQUERED DUCK



Spicy Lacquered Duck image

Provided by Minh Bui

Categories     Duck     Marinate     Roast     Spice     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 cup soy sauce
2 tablespoons dry Sherry
2 tablespoons (packed) dark brown sugar
2 tablespoons honey
2 tablespoons hoisin sauce*
2 large garlic cloves, minced
1 tablespoon oriental sesame oil
1 teaspoon Chinese five-spice powder*
1/2 teaspoon cayenne pepper
1 5-pound duck, thawed if frozen, rinsed

Steps:

  • Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally.
  • Preheat oven to 400°F. Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving.

HOMEMADE CHINESE-STYLE CRISPY DUCK IN A PANCAKE RECIPE BY TASTY



Homemade Chinese-Style Crispy Duck In A Pancake Recipe by Tasty image

Here's what you need: duck legs, boiling water, soft brown sugar, rice vinegar, spring onion, ginger, salt, five spice, soft brown sugar, chinese pancakes, hoisin sauce, spring onions, cucumber

Provided by Evelyn Liu

Categories     Dinner

Yield 12 servings

Number Of Ingredients 13

2 duck legs
4 cups boiling water
6 tablespoons soft brown sugar
⅔ cup rice vinegar
½ cup spring onion, chopped
½ cup ginger, finely diced
4 tablespoons salt
2 tablespoons five spice
2 tablespoons soft brown sugar
12 chinese pancakes
¼ cup hoisin sauce
4 spring onions, shredded
1 cucumber, thinly sliced

Steps:

  • Lightly score into the skin of the duck legs.
  • In boiling hot water, add vinegar and sugar. Stir.
  • Submerge the duck legs in the glaze mix for 20 seconds.
  • Preheat the oven to 160°C (320°F).
  • Pad dry the duck legs with kitchen roll.
  • Mix well all the marinade ingredients.
  • Give the duck legs a good rub in the marinade.
  • On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
  • Roast the duck legs for 30 minutes on 160°C (320°F).
  • Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
  • Rest the duck legs for 10 minutes, then shred them with two forks.
  • Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
  • Enjoy!

Nutrition Facts : Calories 285 calories, Carbohydrate 41 grams, Fat 6 grams, Fiber 1 gram, Protein 14 grams, Sugar 16 grams

MANDARIN PANCAKES



Mandarin Pancakes image

These thin pancakes are typically used for wrapping moo shu pork or Peking duck. They're made with a hot water dough, which makes them very easy to roll out. Stacking two disks of dough, rolling them out, cooking them, then carefully peeling them apart lets you make pancakes that are half as thin as a single pancake would be - and prepared in nearly half the amount of time.

Provided by J. Kenji López-Alt

Categories     finger foods, pancakes

Time 30m

Yield 12 large pancakes or up to 20 smaller pancakes

Number Of Ingredients 4

2 cups plus 2 tablespoons/280 grams all-purpose flour, plus more for dusting
1/3 cup plus 2 tablespoons/100 milliliters boiling water
1/3 cup plus 2 tablespoons/100 milliliters cold water
Vegetable oil or roasted sesame oil, for brushing

Steps:

  • Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to set the bowl in a heavy saucepan lined with a dish towel to keep it stable, or a friend stabilize the bowl as you do this. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
  • Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest at room temperature for at least 30 minutes or up to a couple hours.
  • Roll the dough into a log roughly 10 inches long, then cut it in half crosswise. Line up the two small logs, then section each one in 6ths to form 12 pieces (for approximate 8-inch pancakes); in 8ths for 16 pieces (for approximate 7-inch pancakes) or in 10ths for 20 pieces (for approximate 6-inch pancakes).
  • Roll two pieces into smooth balls between your hands, working with one piece at a time. Then, using a rolling pin or wine bottle, gently roll each of the two pieces into circular disks about 1/4-inch thick. (You'll cook two pieces at a time and proceed through the end of Step 7 before rolling out the remaining balls.)
  • Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a 6- to 8-inch circle. The size will depend on the number of balls you made in Step 3.
  • Heat a cast-iron, carbon steel, or nonstick skillet over medium until a drop of water flicked onto the surface immediately bubbles and evaporates (about 2 minutes), then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
  • Remove the cooked disk, then carefully peel it apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
  • Repeat Steps 4 through 7 for the remaining dough balls, adjusting heat as necessary to make sure the pancakes brown in spots but don't blacken. Finished pancakes should be served while still warm. To store leftovers, place the pancakes on large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or briefly heat one at a time in a hot, dry skillet.

CRISPY DUCK PANCAKES



Crispy duck pancakes image

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

½ cucumber, cut into thin matchsticks
small bunch spring onions, shredded
1 tbsp honey
1 tsp Chinese five-spice powder
2 duck breasts (about 170g each)
5 plums, halved and stoned
50ml agave syrup
1 tbsp soy sauce
½ tsp Chinese five-spice powder
150g plain flour
rapeseed oil, for brushing

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

MANDARIN PANCAKES



Mandarin Pancakes image

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

2 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
1 cup boiling water
2 tablespoons sesame oil

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 DUCK (((AUTHENTIC)))



Mandarin Duck (((Authentic))) image

This is one of the most complicated Chinese dishes to do, because of its 4-part preparation process. Mandarin Duck is also one of the most delectable Chinese dishes you'll ever eat! Many restaurants simply fry commercial pressed duck & then top it with a thick brown sauce. This recipe gives you the authentic procedure, complete with all the steps. Do yourself a favor & TAKE NO SHORTCUTS! It's well worth the effort!

Provided by Alan Leonetti

Categories     Duck

Time 3h15m

Yield 2-4 serving(s)

Number Of Ingredients 21

1 (3 -5 lb) long island duck
1 cup peanut oil
4 tablespoons soy sauce
1 teaspoon fennel seed
4 whole star anise
6 whole cloves
salt
white pepper
water
1/2 tangerine peel (dried)
2 ounces sliced gingerroot
4 green onions (tied in knots)
cornstarch
all-purpose flour
1 small onion, diced
2 celery ribs (coarsely chopped)
2 cups of the poaching stock
2 tablespoons soy sauce
3/4 head of crushed garlic
4 tablespoons all-purpose flour
2 tablespoons cornstarch

Steps:

  • In a large skillet heat the peanut oil to medium-hot.
  • In the meantime, dry the duck with several layers of paper towels.
  • Brush the duck liberally with the soy sauce, being certain to paint it all over and thoroughly.
  • When it is fully brushed, place the duck into the hot peanut oiled skillet and fry it on both sides until it turns a dark golden brown.
  • While the duck is frying, bring to a boil a pot of water deep enough to completely submerge the duck.
  • Into the pot, add a bouquet garni made of 1 teaspoon fennel seeds, 4 whole star anise, 6 whole cloves, salt and white pepper, dried peel from 1/2 of a tangerine, about 2 oz. sliced ginger root, 4 green onions (tied in knots), and water.
  • After the stock has simmered for about 20 minutes to release the essences from the bouquet, take the fried duck and place it into the stockpot.
  • At this point, lower the heat and poach the duck for exactly 1 hour.
  • This causes the thick fat layer in the duck to dissolve and be extracted from under the skin.
  • When the allotted cooking time is done, remove the duck from the stockpot, drain it well, and allow it to cool.
  • Cut the duck in half and remove the rib bones, back bones, neck bones, and thigh bones (but leave the drumstick and wing bones on for presentation).
  • IMMEDIATELY sprinkle the duck halves with salt and white pepper.
  • Then sprinkle the duck halves evenly with cornstarch.
  • Then sprinkle over the cornstarch with cold water.
  • Then top everything off by the sprinkling of all-purpose flour.
  • Then place both duck halves on a metal steamer rack and set the rack down inside the stockpot that you poached the duck in originally.
  • With the burner set to medium, cover and steam the duck halves for 20 minutes.
  • As soon as they come out of the steamer pot, transfer the duck halves to a preheated 375 degree oven.
  • In about 15 to 20 minutes the oven heat will cause the water from the steaming process to evaporate from the duck meat, consequently crisping up the skin in the process.
  • This is probably the most critical part of the entire recipe, because a miscalculation here could completely dry out the duck and make it stringy instead of crispy and juicy.
  • So, it is important to watch the halves carefully while they are in the oven.
  • You'll now make the Mandarin Sauce from these ingredients listed in the ingredients section: 1 small onion diced, 2 ribs celery (coarsely chopped), 2 cups of the poaching stock, 2 tablespoons soy sauce, 3/4 head of crushed garlic, 4 tablespoons all-purpose flour, and 2 tablespoons cornstarch.
  • While the halves are crisping, take about 1/2 cup of the oil from the skillet you originally browned the duck in and pour it into a wok.
  • Then over high heat, fry down until the veggies are richly browned.
  • When all the veggies have caramelized (which intensely flavors the oil and which should take about 5 minutes or so), spoon into the wok about 3 or 4 tablespoons of all-purpose flour and cook it into the oil to make a roux.
  • Then, carefully ladle into the roux about 1 or 2 cups of the poaching stock to make a gravy.
  • This is where the intensity of the flavors is created.
  • The stock is ultra-rich in duck flavor, and the roux is ultra-rich in caramelized onions and garlic.
  • Finally, when you are ready to serve the dish, remove the duck from the oven, cut it into julienned strips, and place it on a platter.
  • Then finish the Mandarin Sauce by stirring into the gravy 2 tablespoons of soy sauce, and 2 tablespoons cornstarch dissolved in water to thicken it.
  • Serve over a bed of white rice if desired.
  • I know it is a lot of work, but very few other dishes even come close to the taste of this great dish!
  • NOTES: To make and use a bouquet garni, simply tie up the herbs you select in a piece of cheesecloth and simmer them in water for at least 20 minutes.
  • When you steam the duck halves, rest them on top of strips of green onions or carrot slices so that the steam can circulate under the meat. Otherwise, the duck will not cook consistantly.
  • Be careful when adding the poaching stock to the hot roux. If this is done carelessly, the oil could splatter and cause severe burns! When doing this, I wrap a thick towel around my arm.

Nutrition Facts : Calories 3913.2, Fat 376.7, SaturatedFat 108.4, Cholesterol 517.6, Sodium 3492.8, Carbohydrate 41.7, Fiber 4.3, Sugar 4.6, Protein 88.8

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  • Mix the salt, soy sauce, wine, and five spice powder in a small bowl and massage into the duck. Leave the duck breasts skin side up on a plate uncovered, and let sit in the refrigerator overnight to marinate and to let the skin dry out. (If you don't want to wait overnight, reduce the marinating time to 30 minutes).
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2018-08-16 1 cup hot boiling water+ 20ml for adjusting. 3 tablespoon sesame oil or other vegetable oil. In a large bowl, stir in hot water. Set aside until cool down. When the dough is …
From chinasichuanfood.com


STEAMED DUCK PANCAKE - CHINA SICHUAN FOOD
2018-11-08 Take one wrapper and brush a thin layer of some oil on top. Add another one and brush oil again. Repeat the process until 19 wrappers are well layered. Place the last one on …
From chinasichuanfood.com


LACQUERED DUCK RECIPE | AGFG
Serve lacquered duck with warmed mandarin pancakes, hoisin sauce, spring onion, cucumber and remaining five-spice salt. Credits: Images and recipes from Meat by Anthony Puharich …
From agfg.com.au


PEKING DUCK AND MANDARIN PANCAKES RECIPE FROM CHEF KEVIN BELTON
2022-01-18 Mix the salt, soy sauce, wine, and five spice powder in a small bowl and massage into the duck. Leave the duck breasts skin side up on a plate uncovered, and let sit in the …
From wwltv.com


EASY MANDARIN PANCAKES (W/ DUMPLING WRAPPERS!) - THE …
2019-12-04 Mandarin pancakes are thin pancakes made from a simple dough of flour, salt, and boiling water. The pancakes are cooked in a wok or frying pan and served as a “wrap” for …
From thewoksoflife.com


MANDARIN PANCAKES - RECIPE - FINECOOKING
Preparation. In a bowl, mix the flour and the boiling water with chopsticks or a wooden spoon to combine. Turn the shaggy dough onto a lightly floured board, gather it into a heap, and knead …
From finecooking.com


CHINESE PANCAKE RECIPE DONE MANDARIN STYLE - THE SPRUCE EATS
2022-01-03 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 …
From thespruceeats.com


HOMEMADE PEKING DUCK WITH MANDARIN PANCAKES - WHOLESOME …
2011-05-25 Sprinkle 1 tablespoon of five spice onto the duck and rub it into the skin. Place duck on a roasting rack inside a roasting tin. Add 2 cups of the marinade to the bottom of the tin to …
From wholesome-cook.com


PEKING DUCK WITH MANDARIN PANCAKES AND PLUM SAUCE …
2020-06-02 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 …
From seriouseats.com


CRISPY DUCK PANCAKES | CHINESE RECIPES | GOODTO
2022-01-28 Set the oven to 220°C/425°F/Gas Mark 7. Mix the five-spice powder into the honey and spread it on both sides of the duck breasts. Heat a solid-based frying pan and add the …
From goodto.com


EASY PEKING DUCK WITH MANDARIN PANCAKES | THE WOKS OF LIFE
Chinese Recipes. Cooking Time. Serve this easy Plum & Ginger Chinese Roasted Duck with Plum Sauce for an elegant and easy-to-make holiday meal. The sweet plum and ginger glaze …
From pinterest.com


ROAST DUCK WITH MANDARIN PANCAKES - TRISSALICIOUS
2012-07-22 190 ml boiling water. pinch salt. 65 ml cold water. sesame oil for rolling. Place the flour, water and salt in a bowl of a stand mixer and using a dough hook, turn on to medium …
From trissalicious.com


CRISPY DUCK PANCAKE RECIPE WITH HOISIN SAUCE - CAMSENG
2020-08-06 Method : 1. Mix together the Chinese 5 spice, honey and soy sauce and spread it on both sides of the duck breast. 2. Heat a lightly greased pan and place the duck breasts down …
From camsengathome.com


MANDARIN PANCAKES - JO COOKS
2021-02-01 Turn the dough onto a lightly floured surface, gather up all the shaggy dough and knead it until smooth, about 3 to 5 minutes. If the dough is too sticky, keep adding flour as …
From jocooks.com


MANDARIN PANCAKES FOR PEKING DUCK (CHINESE NEW YEAR
2012-01-10 Method: Use a large mixing bowl, sift in the flour. Drizzle the hot water into the flour evenly. Quickly stir with a pair of chopsticks and combine well, and create some flour crumbs.
From en.christinesrecipes.com


MANDARIN PANCAKES | TRADITIONAL PANCAKE FROM CHINA
Mandarin pancakes are traditional Chinese pancakes that are always served with the famous Peking duck. The dough is usually made with a combination of flour, vegetable oil, and boiling …
From tasteatlas.com


BEST CHINESE FOOD RECIPES: LACQUERED DUCK IN MANDARIN PANCAKES
1 to make pancakes: place flour in mixing bowl. gradually stir in boiling water to form rough dough. let cool 10 minutes. knead dough on lightly floured surface until smooth and elastic, …
From chinesefoodrecipesbook.blogspot.com


FRENCH HONEY-LACQUERED DUCK BREAST - THE SPRUCE EATS
2021-07-10 Deglaze the skillet with the honey and balsamic vinegar, scraping up the browned bits as the sauce cooks. Simmer the honey vinegar glaze for 2 to 3 minutes until it turns …
From thespruceeats.com


HOW TO MAKE PEKING DUCK PANCAKES AT HOME - THE TORTILLA CHANNEL
Heat the oven to 375℉. Put them in the oven and heat for 7-8 minutes or until warm. Air Fryer – you can also heat the wrappers in an Air Fryer. Preheat the Air Fryer to 350℉ for 3 minutes. In …
From thetortillachannel.com


HOW TO MAKE MANDARIN PANCAKES. AUTHENTIC MANDARIN PANCAKE …
Mandarin pancakes are traditionally served with duck, but they are great with anything. Slightly chewy, infused with the flavor of roasted sesame, Mandarin p...
From youtube.com


MANDARIN PANCAKES 薄餅 - AUNTIE EMILY'S KITCHEN
2021-06-05 Cover the mixing bowl and let it sit for 15 minutes. Knead for approx. 5-10 minutes until dough is smooth. Poke a hole through the centre. Pull evenly to make a ring. Make a cut …
From auntieemily.com


CRISPY DUCK PANCAKES RECIPE - SORTED - YOUTUBE
Crispy duck pancakes are one of our favourite dishes in chinese restaurants in the UK, but not many of us would dare to make them at home. We've come up with...
From youtube.com


HOW TO MAKE CHINESE DUCK PANCAKES - THE GUARDIAN
2012-01-19 375g plain flour. 225ml water. Mix the flour with water and knead it to form dough. Roll them into small thin pancakes. Heat up a nonstick pan and gently dry fry, then steam for …
From theguardian.com


LACQUERED DUCK – NORTHRICHLANDHILLSDENTISTRY
2022-03-13 Lacquered Duck in Mandarin Pancakes Recipe – Food.com. Place duck, breast up, on rack in roasting pan and pour 1 cup water into pan. Prick duck all over with fork. Roast …
From northrichlandhillsdentistry.com


LACQUERED DUCK IN MANDARIN PANCAKES RECIPE
Ingredients 2 cups all-purpose flour 1 cup boiling water 1 tablespoon oriental sesame oil 1 (5 lb) duck, ready to cook 10 garlic cloves, smashed with flat of knife, peeled 10 slices fresh ginger, …
From recipenode.com


MANDARIN PANCAKES RECIPE - LOS ANGELES TIMES
2010-07-29 Put the flour and salt in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add the water and 1 1/2 teaspoons oil …
From latimes.com


AUTHENTIC MANDARIN PANCAKES FOR PEKING DUCK OR BBQ PORK
2017-11-27 Each pancake should take around 1 minute to cook. Remove pancake from the heat and leave to cool slghtly. Once cooled pull the double pancake apart to make two pancakes. …
From bellyrumbles.com


MANDARIN PANCAKES • CURIOUS CUISINIERE - CULTURAL RECIPES
2019-01-31 Cooking Mandarin Pancakes. The pancakes are then cooked in a hot, dry skillet for only 1-2 minutes per side, until they start to puff and get golden blisters on the bottom. …
From curiouscuisiniere.com


TRADITIONAL MANDARIN PANCAKES RECIPE - LUV-A-DUCK
Heat the frying pan and brush the bottom with sesame oil. Add the paired pancakes to the skillet one at a time. Cook over a medium heat for 30seconds, turn and cook the other side for 30 …
From luvaduck.com.au


CRISPY CHINESE DUCK BREAST - OMNIVORE'S COOKBOOK
2017-05-10 Once the skin turns golden brown, transfer the pan into a preheated oven and bake at 425°F (218°C). Keep rendering fat skin-side down for 8 minutes. Flip the duck breast and …
From omnivorescookbook.com


LACQUERED DUCK - ROSSOTTI RANCH
2017-06-24 Preheat an oven to 400°F. Line a rimmed baking sheet with heavy-duty aluminum foil. Select a flat roasting rack that will elevate the duck at least 1/2 inch off the bottom of the …
From rossottiranch.com


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