Crispy Duck Mandarin StyleFrom grizzlybear 8 years ago
- 1 duck (or goose) shopping list
- 5-6 C water shopping list
- ¼ C honey shopping list
- 4 slices peeled fresh ginger root (1" diameter, 1/8" thick) shopping list
- 2 scallions, including the green tops, cut in 2" lengths shopping list
- The Sauce: shopping list
- ¼ C hoisin sauce shopping list
- 1 T water shopping list
- 1 t sesame-seed oil shopping list
- 2 t sugar shopping list
- 12 scallions shopping list
- Mandarin pancakes: shopping list
- 2 C sifted all-purpose flour shopping list
- ¾ C boiling water shopping list
- 1 to 2 T sesame-seed oil shopping list
How to make it
- Preparing the Duck/Goose:
- Wash the duck with cold water and pat dry inside and out. Suspend with a cord tied around loose neck skin (or under wings) in a cool airy place for 3 hours to dry the skin (train a fan on the bird to speed drying). In a wok or large cassarole, combine water, honey, ginger root and cut scallions; bring to a boil over high heat. Holding the duck by the cord, lower it into the boiling liquid, using a spoon to turn the duck from side to side until thoroughly moistened. Remove the duck (discard liquid) and rehang in cool place to dry for 2 to 3 hours. Preheat oven to 375°. Untie duck and cut off any loose neck skin. Place duck, breast side up, on a rack and set in the middle of the oven for 20 minutes a pound. Lower heat to 300°, turn duck on its breast and roast 10 minutes a pound. Then raise heat to 375°, return duck to original position and roast for a final 10 minutes a pound. Using a small sharp knife and your fingers, remove the crisp skin from the breast, sides and back of duck. Cut skin into small rectangles and arrange in a single layer on a heated platter. Carve the wings, drumsticks and all meat away from the carcass. Slice meat into small pieces and arrange with wings and drumsticks on another heated platter. Serve as above.
- Mandarin pancakes:
- Sift flour in mixing bowl; make a well in the center and add ¾ cup of boiling water. Using a wooden spoon, gradually mix flour and water together until a soft dough is formed. Knead gently for 10 minutes on a lightly floured surface. Cover with damp towel and let rest for 15 minutes. Roll dough to about ¼-inch thickness. With a 2½-inch cookie cutter (or glass) cut as many circles of dough as possible. Arrange circles side by side; brush half the circles lightly with sesame-seed oil and, sandwich-wise, place unoiled circles on top. With a rolling pin, flatten each sandwiched pair into a 6-inch circle, rotating the sandwich an inch or so in a clockwise direction as you roll so the circle keeps its shape, and turning it once to roll both sides. Cover pancakes with a dry towel. Set a heavy skillet on high heat for 30 seconds. Reduce heat to medium and cook pancakes, one at a time, in ungreased pan. Turn them over as they puff up and little bubbles appear on the surface. Regulate heat so pancakes become specked with brown after cooking about 1 minute on each side. As each pancake is finished, gently separate the halves and stack them. Serve at once or wrap in foil and refrigerate or freeze for later use. To reheat, steam for 10 minutes or warm (still wrapped in foil) in a preheated 350° oven for about 10 minutes.
- The Sauce:
- Make sauce by combining hoisin sauce, water, sesame-seed oil and sugar in small pan and stir to dissolve sugar. Bring to a boil then simmer for 3 minutes and cool.
- Prepare scallion brushes by cutting scallions to 3-inch lengths and trimming roots. Stand each scallion on end and make four intersecting cuts 1 inch deep into stalk; repeat at other end.
- Place scallions in ice water and refrigerate until cut parts curl into brushlike fans.