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- Large - 18" long with 5¼" x 4" bowl
Medium - 17½" long with 5" x 4½" bowl
A Favorite Recipe: Peking Duck
Ingredients
1 roasting duck (about 1lb)
3 tablespoons maltose (malt sugar)
2 tablespoons white vinegar
For the filling:
1 teaspoon five spice powder
1 teaspoon salt
2 teaspoons light soy sauce
1 piece of shallot
5 pieces of star anise
For the pancakes:
1 cup plain flour, sifted
¾ cup boiling water
Pinch of salt
1 tablespoon peanut oil
green onions (for garnish)
hoisin sauce (for serving)
Preparation method- Wash and, using a tea towel, dry the duck thoroughly. Mix the filling ingredients together and place the filling into the cavity of the duck. Sew up the opening.
- Pour boiling water over the duck. This will cause the skin to 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 an open-air location to dry for at least 5 hours (overnight works best). Preheat the oven to 375F. Roast the duck on a rack for about 1 hour, or until the skin is crisp and reddish-brown.
- To 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. The mixture will be flaky. Mix in the salt and oil. Stir for 2 minutes, or until the mixture becomes soft and pliable but starts to become 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 frying pan with a little 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.
- Flip the pancakes when small bubbles appear. Cover finished pancakes with a damp tea towel until all the pancakes are cooked and ready to serve.
- Cut the skin of the cooked duck into 2 inch by 2 inch squares and cut the meat of the duck into similar sized pieces. Serve the duck with the mu shu pancakes, scallions and hoisin sauce.
Tip: Each guest may place a piece of the duck skin and meat on a mu shu pancake along with some green onion and hoisin sauce.
Fact: Traditionally, the duck bones are made into soup, so don't throw them away but reuse. You may also be interested in the following product(s)
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