Directions:
- Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well.
- Insert chopstick thru neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint.
- Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix.
- Tie a string on to the middle so you can hold the duck and hang it up.
- Bring 6 cups of water to boil in a wok.
- Add maltose or honey and stir to dissolve.
- Add sherry and vinegar.
- Make a slurry out of the cornstarch and add to wok.
- When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck.
- Repeat until duck is thoroughly moistened.
- Repeat dunking once more.
- Hang duck by string in a cool airy place with a bowl underneath to catch drips.
- Leave for 4-6 hours until skin is dry and taught.
- Put roasting pan on lower oven rack and fill with 2-3 inches of water.
- Oil rack above pan.
- Preheat oven to 350.
- Remove chopstick and string.
- Put duck on oiled rack in center of oven breast side up.
- Cook 30 minutes.
- Turn duck breast down for 45 minutes.
- Turn breast up for 30 minutes or until skin is dark brown.
- While duck is cooking make scallion brushes.
- Trim roots,cut off most of green part, leaving a 3 inch piece.
- Make several 1 inch lengthwise slits in each end of scallion, put in ice water for 20 minutes, drain and refrigerate.
- Carve duck and separate meat and skin.
- Mix hoisin with sesame oil and 1 tbl water.
- To serve: use scallion brushes to wipe hoisin mixture on to pancakes, add duck skin and meat and scallion, fold one end over and roll up.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 774.08 Kcal (3241 kJ) | ||
| Calories from fat | 699.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.72g | 120% | |
|---|---|---|---|
| Cholesterol | 76.22mg | 25% | |
| Sodium | 350.13mg | 15% | |
| Potassium | 94.53mg | 2% | |
| Total Carbs | 18.97g | 6% | |
| Sugars | 9.71g | 39% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 1.19g | 2% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 25mg | 3% | |
| Amount Per 100 g | |||
| Calories | 553.9 Kcal (2319 kJ) | ||
| Calories from fat | 500.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.61g | 120% | |
|---|---|---|---|
| Cholesterol | 54.54mg | 25% | |
| Sodium | 250.54mg | 15% | |
| Potassium | 67.64mg | 2% | |
| Total Carbs | 13.57g | 6% | |
| Sugars | 6.95g | 39% | |
| Dietary Fiber | 1.02g | 6% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 3.4mg | 8% | |
| Iron | 0.3mg | 3% | |
| Calcium | 17.9mg | 3% | |
* 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.
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