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Chinese Duck with Plum Sauce and Chinois Pancakes Recipe

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Chinese Duck with Plum Sauce and Chinois Pancakes
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Ingredients
26
Count
Nutrition
3245
Calories
Total time
195
Minutes
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Ingredients:

Directions:

  1. Prepare the ducks. Preheat the oven to 325 degrees F. Mix 1/4 cup of the rice vinegar with the honey and brush the ducks all over with this mixture.
  2. Place the ducks in a roasting pan and roast them about 30 minutes. Remove from the oven and pour off the accumulated fat. Give the ducks a quarter turn and return to the oven. Repeat this process for about 1 1/2 hours, or until the ducks are dark golden brown on all sides. Remember to pour off the rendered fat each time you turn them. When completely cooked, transfer the ducks to another pan and let them rest so that the fat continues to drain from the insides.
  3. Meanwhile, in a saucepan, reduce the plum wine with the mint sprigs and orange peel to a glaze. Add the vinegar and reduce it by two thirds. Add the plum puree and reduce it by half, until the flavor is quite intense. Add the demi-glace and continue to reduce the mixture by half, or until it is thickened slightly and tastes delicious. Over very low heat whisk in the butter, a little at a time. Season the sauce, to taste, with salt and pepper. Strain the sauce and keep it warm.
  4. Remove the breasts and legs from the duck. Place them on a grill or under a broiler or salamander until the skin is crispy.
  5. Slice the duck breasts into medallions. Separate the legs and thighs; arrange half a duck attractively on each plate. Sauce the duck with the plum sauce. Decorate each plate with a scallion-filled Chinois Pancake.
  6. Plum Puree:
  7. Place the plums, wine and berries in a small saucepan, bring to a boil and simmer until the plums are soft, about 15 minutes. Puree the mixture in a blender or food processor and strain it through a fine sieve into a clean saucepan. Bring to a boil and reduce to 1 cup. Set aside.
  8. Chinois Pancake:
  9. In a small bowl, combine the flour, salt, egg and sesame oil. Whisk in the milk, then unless your batter is completely lump free, strain into another bowl. (The batter should be the consistency of heavy cream). If the batter is too thick, add water, 1 tablespoon at a time, until you get the desired consistency.
  10. Stir in the ginger, garlic and scallion.
  11. Heat the butter in a non-stick crepe pan over moderate heat. Add 2 tablespoons batter, then swirl the pan to coat the bottom with batter. Cook the pancake over high heat until golden brown. Turn it over and brown the other side. Remove from the pan and keep warm. Repeat the process until all the batter is used.
  12. Cut each pancake in half, place a scallion on each and roll into a cone shape.
  13. Yield: 6 pancakes
  14. * Demi-glace is the result of cooking a stock until it is reduced by half; glace is the result of cooking it to a syrup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3245.13 Kcal (13587 kJ)
Calories from fat 3057.38 Kcal
% Daily Value*
Total Fat 339.71g 523%
Cholesterol 389.43mg 130%
Sodium 190.3mg 8%
Potassium 230.76mg 5%
Total Carbs 45.96g 15%
Sugars 28.77g 115%
Dietary Fiber 3.66g 15%
Protein 3.58g 7%
Vitamin C 3mg 5%
Vitamin A 16.8mg 559%
Iron 0.7mg 4%
Calcium 111.2mg 11%
Amount Per 100 g
Calories 598.89 Kcal (2507 kJ)
Calories from fat 564.24 Kcal
% Daily Value*
Total Fat 62.69g 523%
Cholesterol 71.87mg 130%
Sodium 35.12mg 8%
Potassium 42.59mg 5%
Total Carbs 8.48g 15%
Sugars 5.31g 115%
Dietary Fiber 0.68g 15%
Protein 0.66g 7%
Vitamin C 0.5mg 5%
Vitamin A 3.1mg 559%
Iron 0.1mg 4%
Calcium 20.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 92.5
    Points
  • 92
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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