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Crispy Duck with Mandarin Crepes

Now you can enjoy this famous duck dish at home

If you have enjoyed the Crispy duck with crepes and sauce at your favorite Chinese restaurant, then you already know how good it is. It is often served as an appetizer and cooked to perfection.

The recipe is divided into four sections: Crispy Duck/Hoisin Sauce/Mandarin Crepes/How to make Scallion Brushes. This recipe requires a bit of coordination and time, but it is well worth it! At the end of the recipe you'll find traditional serving instructions as well.

Crispy (Peking) Duck
-1 duck
-6 cups water or enough to cover duck
-1/4 cup honey
-4 slices fresh gingerroot, peeled
-2 green onions, cleaned and cut in 2-3 inch lengths

Rinse and dry the duck. Remove fat from insides. Massage skin to break up fat and prick lightly (avoid piercing the meat). In a large, deep pot, add all other ingredients and bring to a boil. Dip the duck into the boiling broth several times and let drain. The duck must again become thoroughly dry. Leave in refrigerator overnight if possible.

Preheat oven to 250 degrees. Place duck - breast side down - in roaster. Leave for 2 hours, then drain and discard fat; turn the duck over so breast side faces up. Increase oven temperature to 350 degrees and continue roasting. Skin should turn brown and become crispy.

When done, remove and let rest for about 10-15 minutes. Remove skin and cut into bite-size pieces. Keep warm for serving. Carve duck, cutting meat into slivers for serving with crepes.

Hoisin Sauce

-1/4 cup hoisin sauce
-1 Tablespoon water
-2 teaspoons sugar
-1 teaspoon sesame oil

In a small saucepan, add the hoisin, water, oil and sugar. Stir until sugar is dissolved. Boil, then reduce heat to simmer and cook for 3 minutes. Let mixture cool.

Mandarin Crepes (pancakes)

-2 cups flour, sifted
-3/4 cup boiling water
-1 or 2 tablespoons sesame oil

Place flour in a boil. Make a well in the center and add the water. Mix until it becomes a soft dough. Knead for about 10 minutes on a floured board. Cover with moistened paper towel and let rest for 15 minutes.

Roll out dough in a long cylinder and divide into 16 pieces. Make a ball of each piece and then flatten with the palm of your hand. Brush the tops with oil and then place two together with oiled sides facing each other. Flour a rolling pin and roll the joined pieces out to a 6-inch diameter circle.

Preheat a cast iron skillet on high and then reduce to medium. Place individual crepes on the ungreased skillet and cook until brown spots begin to appear (about 1 minute on each side. Gently separate the two pieces while still warm.

These are best served hot, but can be made ahead, refrigerated, and steamed just before serving.

Scallion Brushes

-12 scallions

Slice off sliver of root end and wash well. Remove part of green top, leaving a length of about 4 ½ inches. Leaving the center section intact, slice from both ends toward the middle. Make about 4-6 inward slits. Place in a bowl of ice water; the ends will curl outward for brushing (about 2 hours).

How to Serve

To serve, the crepes, duck, and skin should be warm. Each guest will use a scallion brush to scoop hoisin sauce and smear the crepe. Then the slivers of duck, a piece of crispy skin, and the scallion are added and rolled up into the crepe.




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