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1 1/2 ga Water
1 c Chinese black vinegar
1/2 c Dark molasses
1/2 c Dark soy sauce
2 Star anise
2 Long Island ducks
1/2 c Kosher salt
1 tb Five-spice powder
4 Oranges; washed, quartered,
And skin on
12 Scallions; chopped 1″
-lengths
(can be the ends)
2 lg Hand ginger; washed, sliced
-1/4″
(skin; pieces and all)
1 Black & Decker Airstation
Wooden skewers
2 Duck hooks or string
Scallion brushes; for
-garnish
=== PANCAKES ===
1 c All-purpose flour
2/3 c Boiling water with pinch of
-salt
1 tb Peanut oil
1 ts Sesame oil
=== HOISIN-LIME SAUCE ===
2 tb Canola oil
1 c Hoisin sauce
Juice of 2 limes
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.
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. While holding the rear of the duck
tightly sealed, turn on the pump to separate the skin from the meat. The
air must travel all the way down the legs. Set blown up ducks aside.
Mix the salt and 5-spice together and season the duck inside and out. In a
large bowl, mix the oranges, scallions and ginger. Stuff the ducks full of
the mix and thread the skewer through the bottom flaps to seal. Hook or tie
the ducks by the neck and dip 3 times in the boiling glaze. 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).
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. A lot of fat will
render off so be careful when removing. Carve up ducks and serve with
pancakes, scallion brushes and hoisin-lime sauce.
For the Pancakes: Place the flour in a mixing bowl and quickly add the
boiling water and mix as rapidly as possible. Add the oils and work into
the dough. Mix for 2 to 3 minutes until the dough is homogenous and
pliable. Let rest 5 minutes.
Roll out the dough into a long cylinder, 2 inches in diameter. Cut into 8
to 10 pieces. Turn each piece on its flat side and roll out on a floured
surface with a rolling pin to about 5 to 6 inches. In a skillet on
low-medium, coat lightly with peanut oil and color both sides brown, small
bubbles will form. Keep covered with a damp, hot cloth. These may be done
in advance, then steamed hot for service.
For the Hoisin-Lime Sauce: In a skillet on medium heat, add the oil to
coat. Add the hoisin and stir, it should sizzle and bubble. Cook for only 1
minute then add the juice and stir. Transfer to a small serving dish.
For Plating: Lay out carved duck on a platter. Serve with hoisin-lime,
scallion brushes (to brush on the hoisin) and pancakes.
This recipe yields 4 to 6 servings.
Yields
4 servings
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