January 18 - National Peking Duck Day | Taste of Home Community
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January 18 - National Peking Duck Day

Last post Jan 18, 2004 12:44 PM by Catmint_WV_49F . 5 replies.

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  • January 18 - National Peking Duck Day
    Peking Duck

    Recipe By :Elizabeth Chong, "The Heritage of Chinese Cooking"
    Servings : 8 Preparation Time :0:00
    Categories : Chinese Main Dish Poultry

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 roasting duck - (abt 4 1/2 lbs)
    === FOR THE FILLING ===
    1 teaspoon five spice powder
    1 teaspoon salt
    2 teaspoons light soy sauce
    1 piece shallot
    5 pieces star anise
    3 tablespoons maltose
    2 tablespoons white vinegar
    === FOR THE PANCAKES ===
    1 cup all-purpose flour -- sifted
    2/3 cup boiling water
    1 pinch salt
    1 tablespoon groundnut/peanut oil
    Scallions (spring onions) -- for garnish
    Hoisin sauce -- for serving
  • RE: January 18 - National Peking Duck Day
    Put a kettle of water on to boil.

    Wash and dry the duck thoroughly. Mix all of the filling ingredients together and place the filling into the cavity of the duck. Sew up the opening with a needle and thread.

    Pour the boiling water over the entire body of the duck. The skin will tighten and immediately separate from the flesh.

    Heat the maltose with the vinegar until the maltose dissolves. Gently rub the mixture over the duck.

    Hang the duck in a drafty place to dry for at least 6 hours (overnight is a good idea).

    Preheat the oven to 375 degrees. Roast the duck on a rack for about 1 hour, or until the skin is crisp and reddish-brown.

    Meanwhile, make the mu shu pancakes: Place the flour in a small mixing bowl, quickly pour in the boiling water and mix together as quickly as possible (it is important that the water be at a good boil). The mixture will be flaky. Add the salt and groundnut oil and work in. Continue to stir for 2 minutes, until the mixture becomes soft and pliable, yet a little firm.

    Divide the dough into two equal parts. Roll out each piece of dough into a sausage-like roll about 2 inches thick by 4 inches long. Cut each roll into 4 pieces. On a lightly floured surface, roll each piece into a 6-inch circle.

    Grease the bottom of a flat skillet (frying pan) with a little groundnut oil and fry each pastry circle, one at a time, on low to moderate heat. Move the pan occasionally to prevent the pancakes from burning.

    Turn the pancake onto the other side when small bubbles appear. Keep covered with a damp tea towel until all the pancakes are cooked and ready to serve.

    Serve the duck with the mu shu pancakes, scallions and hoisin sauce.
  • RE: January 18 - National Peking Duck Day
    I have been missing this post wondering where it has been. Thanks for posting it.
  • RE: January 18 - National Peking Duck Day
    Yummmmmmmmmmmm And Chinese New Year is only FIVE days away!!!! Yummmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!
    (but who's counting! LOL)

  • RE: January 18 - National Peking Duck Day
    Hi Poll,

    I hardly ever come over here! I am so glad I did. This looks wonderful, I am going to give this a try!!! Thanks for sharing. I started a Chinese New Year thread over on Recipes. This is a perfect recipe for Chinese New Year!

  • RE: January 18 - National Peking Duck Day
    NO!! Not my ducks! Now, you all stay away!! LOL