This recipe really is a labour of love.....it would be quicker and easier to go to Panda Express...or any other Chinese take-out....but where is the satisfaction in that!! The main thing to remember with this recipe is that you need to start preparing your duck the day before you want to serve.....
The Teenager went into ecstasies with this....he used to love this dish in England, back in the day when you could but it ready prepared from Tesco or Marks and Spencer....why don't those stores come to Portland??
Here goes ...you are in for a long haul!!
I duck ...mine weighed 4 lb
1/4 cup dry sherry
salt
3 tbsp honey
1 cup water
1 tbsp ground ginger
1 1/2 teasp ground black pepper
3 tbsp soy sauce
1 tbsp sesame oil
3 scallions,white bulb and 3 inches of green ,cut into julienne strips
1 cucumber,seeded ,peeled and cut into thin strips
1 cup hoisin sauce
In the morning of the day before you plan to serve,rinse your duck and remove all excess fat. Place the duck in a colander and pour boiling water over the skin until the skin turns white. Pat it dry and rub the skin - inside and out ,with the sherry and salt. Place it breast side down on a wire rack,and refrigerate it,uncovered, overnight.
The next day, turn ducky breast side up and brush it with 1 tbsp of the honey...then refrigerate all day .
When you are ready to cook,preheat the oven to 350. Place the duck breast side up on a wire rack over a shallow roasting tray. Pour the water in the tray,and cover with aluminum foil. Bake 1 hour. Remove the duck from the oven and pour off the liquid from the tray. Prick the duck all over with the tines of a fork. Combine the ginger,pepper,1 tbsp of the soy sauce ,and the sesame oil, and coat the duck with this mixture.
Bake again, uncovered for 30 minutes. Lots of fat starts to drip out at this point. Raise the oven temp to 500.Combine the remaining 2 tbsp soy and honey,coat your duck again and return him to the oven,cooking for 10 minutes.
Remove from the oven and allow to rest for 15 minutes.Slice the duck into slices and serve with the pancakes,cucumber,scallions and hoisin sauce. Each person spreads a pancake with hoisin,tops it with some cucumber and scallions,and adds some duck Roll it up like a crepe and eat with your fingers.
Now for the pancakes......
1 cup flour
2/3 cup water
2/3 cup milk
3 eggs
pinch salt
2 tbsp butter , melted
2 scallions white bulb and 3 inches green, thinly sliced lenghtways ,then cut diagonally into 1/4 inch pieces
Combine the flour,water and milk in a food processor and mix for 15 secs. With the motor running, add the egg,salt and butter and mix until well blended. Refrigerate for an hour. Fold the scallions into the batter. Heat a non stick crepe pan and melt a knob of butter , then add 3 tbsp of the batter ,tilting the pan so the batter spreads evenly. Cook until the underside is lightly browned,about a minute, then flip and cook for another 15 secs. Stack the pancakes as they are made between sheets of waxed paper. If you make them in advance, remove the waxed paper and wrap the pancakes on foil and heat in a 350 oven for 10 minutes. Makes about 10 pancakes.
All ready to go!! Worth the effort?????? You bet.
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