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Recipe Name: A Simplified Peking Duck Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Whole Duck, giblets removed
1 Teaspoon(s) Freshly Ground White Pepper
1 1/2 Tablespoon(s) Ground cinnamon
1 1/2 Tablespoon(s) Ground ginger
3/4 Cup(s) Brown sugar
3/4 Cup(s) Red wine vinegar
1 Teaspoon(s) Sesame oil
2 Teaspoon(s) Peanut Oil
1/2 Teaspoon(s) Ground Star Anise
Directions:
Bring a pot of water, large enough to hold the duck, to a boil. Remove
from heat and plunge duck in the water for 5 minutes. Remove and pat
dry. Combine the rest of the ingredients in a small saucepan and bring
just to the boil. Off heat, allow mixture to cool to room temperature.
Liberally coat the duck with the mixture and let it sit at room
temperature for 3 hours so that the coating dries out. To cook: Place
duck on a rack, breast side up in a preheated 350 degree oven for 2- 2
1/2 hours. Roast until skin is crisp and brown. Check occasionally and
regulate temperature so that the coating does not burn. To serve: Let
duck cool to room temperature. Carefully carve pieces from the bone
being sure to include the crisp skin. Roll up in Chinese Pancakes
(recipe follows) with a dab of hoisin sauce and slivered green onions.
CHINESE PANCAKES 2 cups all-purpose flour 1 cup boiling water 2
tablespoons minced green onion 2 tablespoons sesame oil In a bowl
combine the flour and water stirring constantly until all the water is
absorbed. Add more water if mixture seems dry, dough should just hold
together in large lumps. Add green onions and gather and kneed dough
on a lightly floured board (or in a mixer) until smooth, about 5
minutes. Wrap in plastic and allow to rest at room temperature for 30
minutes. Unwrap, knead again for 5 minutes. Form into a log about 18
inches long and 1-inch in diameter. Cut roll into 20 pieces and roll
each piece into a ball. Dip one side of ball in the sesame oil and
place oiled side on top of another ball. Roll out the two into a
circle about 6 inches in diameter. (Rolling the two together, helps
keep them moist inside.) Heat an ungreased saute pan over low heat.
Put double pancakes into pan and cook until dry on one side. Flip and
dry out other side. Remove pancakes, peel them apart and set aside.
Cover with plastic. At serving time, steam briefly or wrap in plastic
and cook in microwave at full power for 30-40 seconds. Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING
RIGHT SHOW #CR9747 Posted to MC-Recipe Digest V1 #285 Date: Fri, 8
Nov 1996 05:15:19 -0500 (EST) From: Bill Spalding
<billspa@icanect.net>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 138
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 10.5mg
Potassium: 65.8mg
Carbohydrates: 29.3g
Fiber: 1.2g
Sugar: 26.7g
Protein: <1g


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