Traditional Duck with Pancakes and Hoisin-Lime Sauce Recipe

Name: Traditional Duck with Pancakes and Hoisin-Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 gallons water; 1 cup Chinese black vinegar; 1/2 cup dark molasses; 1/2 cup dark soy sauce; 2 star anise; 2 Long Island ducks; 1/2 cup kosher salt; 1 tablespoon 5-spice powder; 4 oranges, washed and quartered, skin on; 12 scallions, chopped 1-inch lengths (can be the ends); 2 large hand ginger, washed and sliced, 1/4-inch (skin, pieces and all); 1 Black & Decker Airstation; Wooden skewers; 2 duck hooks or string; Scallion brushes, for garnish; 1 cup all-purpose flour; 2/3 cup boiling water with a pinch of salt; 1 tablespoon peanut oil; 1 teaspoon sesame oil; 2 tablespoons canola oil; 1 cup hoisin sauce; Juice of 2 limes

Servings: persons

1 1/2 gallons water
1 cup Chinese black vinegar
1/2 cup dark molasses
1/2 cup dark soy sauce
2 star anise
2 Long Island ducks
1/2 cup kosher salt
1 tablespoon 5-spice powder
4 oranges, washed and quartered, skin on
12 scallions, chopped 1-inch lengths (can be the ends)
2 large hand ginger, washed and sliced, 1/4-inch (skin, pieces and all)
1 Black & Decker Airstation
Wooden skewers
2 duck hooks or string
Scallion brushes, for garnish
1 cup all-purpose flour
2/3 cup boiling water with a pinch of salt
1 tablespoon peanut oil
1 teaspoon sesame oil
2 tablespoons canola oil
1 cup hoisin sauce
Juice of 2 limes

1
In a tall stock pot (tall/big enough to submerge a duck completely), mix the water, vinegar, molasses, soy and star anise and bring to a brisk boil.
2
Meanwhile, cut the head and feet off of the duck and make a slit at the base of the neck to insert the air pump.
3
While holding the rear of the duck tightly sealed, turn on the pump to separate the skin from the meat.
4
The air must travel all the way down the legs.
5
Set blown up ducks aside.
6
Mix the salt and 5-spice together and season the duck inside and out.
7
In a large bowl, mix the oranges, scallions and ginger.
8
Stuff the ducks full of the mix and thread the skewer through the bottom flaps to seal.
9
Hook or tie the ducks by the neck and dip 3 times in the boiling glaze.
10
Hang in the refrigerator or cool place over night (ideally use a rotating fan to keep the air circulating which will more efficiently dry the skin).
11
The next day, pre-heat an oven to 375 degrees and place ducks on a rack (on a sheet tray) and roast for 1 hour, breast side up.
12
A lot of fat will render off so be careful when removing.
13
Carve up ducks and serve with pancakes, scallion brushes and hoisin-lime sauce.
14
Place the flour in a mixing bowl and quickly add the boiling water and mix as rapidly as possible.
15
Add the oils and work into the dough, Mix for 2 to 3 minutes until the dough is homogenous and pliable.
16
Let rest 5 minutes.
17
Roll out the dough into a long cylinder, 2 inches in diameter.
18
Cut into 8 to 10 pieces.
19
Turn each piece on its flat side and roll out on a floured surface with a rolling pin to about 5 to 6 inches.
20
In a skillet on low-medium, coat lightly with peanut oil and color both sides brown, small bubbles will form.
21
Keep covered with a damp, hot cloth.
22
These may be done in advance, then steamed hot for service.
23
In a skillet on medium heat, add the oil to coat.
24
Add the hoisin and stir, it should sizzle and bubble.
25
Cook for only 1 minute then add the juice and stir.
26
Transfer to a small serving dish.
27
PLATING Lay out carved duck on a platter.
28
Serve with hoisin-lime, scallions brushed (to brush on the hoisin) and pancakes.
29
Wine Recommendation: Acacia, Pinot Noir, Carneros, Napa Valley, 1997

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/2 gallons water, 1 cup Chinese black vinegar, 1/2 cup dark molasses, 1/2 cup dark soy sauce, and more.

Yes, Traditional Duck with Pancakes and Hoisin-Lime Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Traditional Duck with Pancakes and Hoisin-Lime Sauce

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