THUNDER BAY – FOOD NOW – January 28th is Chinese New Year. Billions of people around the world will celebrate the event. If you are planning to enjoy a great dinner, you might want to try this special recipe from our friends at Foodland Ontario for Peking Duck.
Try this easy method to prepare Peking-Style duck in the oven. A long, slow roasting creates a crisp skin and moist, tender meat. If you cannot find Mandarin Pancakes, try small tortillas for wrapping the duck and sauce.
Preparation Time: 30 minutes
Cooking Time: 3 hours and 45 minutes
Serves 4 (Serves 8 as an appetizer)
1 Ontario Duck (4 to 5 lb/2 to 2.5 kg)
1-1/2 tsp (7 mL) Chinese five-spice powder
5 cloves Ontario Garlic, slightly crushed
4 slices fresh gingerroot
1 tbsp (15 mL) soy sauce
Salt and pepper
8 Mandarin pancakes or small tortilla shells
Sauce:
1 tbsp (15 mL) each cornstarch and cold water
1/2 cup (125 mL) hoisin
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) each sesame oil and rice vinegar
1 tbsp (15 mL) soy sauce
1/2 tsp (2 mL) hot pepper sauce
4 Ontario Green Onions, white part only
1/4 Ontario Greenhouse Cucumber
Thaw duck if frozen, dry well with paper towels. Using needle, prick the skin all over at an angle, being careful not to prick the meat. Sprinkle 1/2 tsp (2 mL) of the five-spice powder inside duck; place garlic and ginger in cavity. Stir together remaining 5-spice powder and soy sauce; brush all over skin. Please duck on rack in shallow roasting pan. Roast, uncovered, in 275°F (140°C) oven for 3 hours.
Remove any fat from the pan and reserve for another use. Increase oven temperature to 375°F (190°C) and roast another 45 minutes or until skin is crisp and meat thermometer inserted in thickest part of the thigh registers 180°F (82°C).
Sauce: In small bowl, stir cornstarch with water until smooth; set aside. In small saucepan, stir together hoisin, sugar, sesame oil, vinegar, soy sauce and hot pepper sauce. Bring to boil over medium heat. Stir in cornstarch mixture and bring to boil; reduce heat and simmer until thickened. Let cool. Pour into small bowl.
Let duck rest, covered with foil, for 10 minutes. Remove skin and cut into small strips. Carve off the meat and cut into strips. Arrange on platter.
Cut onions and cucumber into 2-inch lengths, then into slivers. Arrange on platter or in small bowls.
To serve, spoon about 1 tsp (5 mL) of sauce in centre of each pancake. Add duck and skin, green onion and cucumber. Fold pancake over filling.
Nutritional Information:
1 Appetizer
PROTEIN: 20 grams
FAT: 28 grams
CARBOHYDRATE: 20 grams
CALORIES: 415
FIBRE: 0.5 grams
SODIUM: 460 mg
