Crisp-Skinned Duck with Mock Mandarin Pancakes Recipe

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Crisp-Skinned Duck with Mock Mandarin Pancakes
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Ingredients
7
Count
Nutrition
7060
Calories
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Ingredients:

Directions:

  1. Rinse ducks inside and out and pat dry. Remove excess fat from cavities and truss ducks. On a metal rack set in a large roasting pan arrange ducks, breast sides up and several inches apart. Let ducks dry, uncovered and chilled, 3 days.
  2. In a small bowl stir together boiling water, honey, and vinegar and cool to room temperature. Brush ducks with some honey mixture, keeping them chilled, and brush again every 20 minutes for 1 hour. Let ducks dry at room temperature 30 minutes.
  3. Preheat oven to 350°F.
  4. Pierce skin of ducks all over with a fork to allow fat to drain and help skin get crisp. Roast duck in middle of oven until mahogany brown and a meat thermometer inserted into fleshy part of a thigh registers 180°F., about 1 hour 15 minutes. Let ducks stand 10 minutes. Discard string and carefully pour out juices from cavities.
  5. Cut around entire breast of each duck with a sharp paring knife and carefully peel off crisp skin in large pieces. Cut skin into 2 1/2- by 1-inch strips. Cut away and discard any fat on breast meat and remove breast meat from bone. Slice breast meat diagonally into 1/4-inch-thick slices and arrange on a platter with crisp skin. Remove legs from duck and arrange on another platter. Duck meat may be reheated and skin recrisped in a 350°F. oven until just hot.
  6. To make scallion brushes: If serving mock pancakes halved, 48 scallion brushes (one for each half) will be necessary for rolling inside the pancakes. If leaving the pancakes whole, 24 scallion brushes will be needed.
  7. Trim roots and green parts from scallions, leaving about 2 1/2 inches of stalk. Fringe ends of scallions by cutting slits about 1/2 inch deep all around both ends of each stalk, leaving about 1 inch of solid scallion in center, and spread fringed ends gently. Put scallions in bowl of ice and cold water. Chill scallions 2 hours, or until fringed ends have curled
  8. Drain scallions well.
  9. To assemble pancakes: Using a scallion brush spread some hoisin sauce on a pancake (whole or half) and top with the scallion brush, some breast meat, and some crisp skin. Roll up pancake to enclosed filling. Make more pancakes with remaining scallion brushes, hoisin sauce, breast meat, and crisp skin in same manner.
  10. Serve duck legs on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7059.77 Kcal (29558 kJ)
Calories from fat 4652.91 Kcal
% Daily Value*
Total Fat 516.99g 795%
Cholesterol 13183.25mg 4394%
Sodium 6845.25mg 285%
Potassium 172.95mg 4%
Total Carbs 111.04g 37%
Sugars 76.27g 305%
Dietary Fiber 1.8g 7%
Protein 549.94g 1100%
Vitamin C 106.8mg 178%
Vitamin A 27.2mg 907%
Iron 9719.1mg 53995%
Calcium 1667mg 167%
Amount Per 100 g
Calories 1239.44 Kcal (5189 kJ)
Calories from fat 816.89 Kcal
% Daily Value*
Total Fat 90.77g 795%
Cholesterol 2314.51mg 4394%
Sodium 1201.78mg 285%
Potassium 30.36mg 4%
Total Carbs 19.5g 37%
Sugars 13.39g 305%
Dietary Fiber 0.32g 7%
Protein 96.55g 1100%
Vitamin C 18.7mg 178%
Vitamin A 4.8mg 907%
Iron 1706.3mg 53995%
Calcium 292.7mg 167%

* 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

  • 183.9
    Points
  • 195
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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