Recipe ingredients and directions:
1 five lb. duck
12 oz. beer
Wash and clean duck. Pat dry. Hang duck by neck 8 hours in an
airy place (I pointed an electric fan at mine).
Place duck in roasting pan. Rub beer on skin thoroughly. Roast
duck in preheated oven, breast side up, for 30 min. at 350 degrees.
Turn duck and roast 45 minutes more. Turn duck back to original
position and roast another 30 minutes.
Cut crispy skin off with sharp knife. Serve meat and skin on
platter. To eat, put a little duck on a Chinese pancake (recipe
follows) with some hoisin sauce (brands vary, so there might be
some trial and error before you find one you like), and some shredded
scallion, and roll up like a small burrito.
In my opinion, chinese pancakes are too much trouble to bother
with. The following recipe comes pretty close, and is a lot less
trouble.
MOCK CHINESE PANCAKES
1 pkg. flour tortillas, soft taco size (about 6 or 7 in. diameter)
sesame oil
Hopefully, you’ll have an even number of tortillas. Lay them out and brush
lightly with sesame oil on one side. Take half the tortillas and put them
on top of the others, with the oiled sides together.
On an ungreased frying pan or griddle, cook the pairs of tortillas briefly
on both sides (they should puff up a little).
Separate the tortillas, and put them into one stack. Wrap them in
aluminimum foil, and steam in a steamer for about 10 minutes.
You can freeze these, and re-steam until thawed and hot before serving.
Category: Asian Recipes