Best 2 Crisp Skinned Duck With Mock Mandarin Pancakes Recipes
Prepare to tantalize your taste buds with our star dish: Crisp-Skinned Duck with Mock Mandarin Pancakes. This culinary masterpiece combines the delightful flavors of aromatic duck and fluffy pancakes, creating a symphony of textures and flavors.
Embark on a delightful culinary journey as we present a collection of enticing recipes that revolve around our main attraction. From the classic Peking Duck Sauce to the refreshing Cucumber Salad, each recipe is carefully crafted to complement the flavors of the duck and pancakes. Discover the art of making perfectly crispy duck skin, learn how to create flavorful fillings for your pancakes, and explore creative ways to assemble this iconic dish. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you every step of the way. Get ready to impress your family and friends with this delectable dish that promises an unforgettable dining experience.
CRISP SKINNED DUCK WITH MOCK MANDARIN PANCAKES RECIPE
Categories Asian, Chinese, Dessert
Number Of Ingredients 1
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.
Nutrition Facts : Calories 500
HOMEMADE CHINESE-STYLE CRISPY DUCK IN A PANCAKE RECIPE BY TASTY
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
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
Tips:
- Use a whole duck: A whole duck will give you more meat and flavor than just the breasts. Plus, it's more economical.
- Score the skin: Scoring the skin of the duck will help it to crisp up and render the fat.
- Roast the duck on a rack: This will allow the fat to drip away from the duck and prevent it from becoming soggy.
- Roast the duck at a high temperature: This will help to crisp up the skin and render the fat.
- Let the duck rest before carving: This will allow the juices to redistribute throughout the meat, making it more tender.
- Serve the duck with a variety of dipping sauces: This will allow your guests to customize their meal to their own taste.
- Use high-quality ingredients: The better the ingredients you use, the better your duck will taste.
- Have fun! Cooking should be enjoyable, so relax and have fun while you're making your duck.
Conclusion:
Crisp-skinned duck with mock mandarin pancakes is a delicious and impressive dish that is perfect for a special occasion. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a delicious and unique meal, give this recipe a try. You won't be disappointed!
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