Crispy Honey-Glazed Duck Wrapped in Mandarin Pancakes
Indulge in the rich flavors of this Crispy Honey-Glazed Duck Wrapped in Mandarin Pancakes, a dish that beautifully blends the savory essence of duck with the delightful sweetness of honey and citrus. This recipe guides you through the process of creating tender, homemade Mandarin pancakes that perfectly encase generous slices of lacquered duck. Each bite melds the crispy skin of the duck with a hint of hoisin sauce and fresh scallions, providing a true taste of authentic Chinese cuisine. Gather your friends and family to share this impressive dish that’s perfect for special occasions or festive gatherings. Enjoy the art of cooking at its finest!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
all-purpose flour
2 cups
boiling water
1 cup
oriental sesame oil
1 tablespoon
duck
1 (5 lb) (ready to cook)
garlic cloves
10 (smashed with the flat of a knife, peeled)
fresh ginger
10 slices (about 1/4-inch each) (smashed)
soy sauce
4 tablespoons
Chinese rice wine (or sake)
1/2 cup
fresh orange juice
1/2 cup
cranberry-raspberry juice
1/2 cup
water
1/2 cup
honey
2 tablespoons
hoisin sauce
1/2 cup
scallions
1/2 cup (julienned)
Instructions
1
To make the Mandarin pancakes, start by placing the flour in a mixing bowl. Gradually stir in the boiling water until a rough dough forms. Allow the dough to cool for about 10 minutes.
2
Knead the dough on a lightly floured surface until it becomes smooth and elastic, roughly 5 minutes. Cover the dough with a damp towel and let it rest for 30 minutes.
3
After resting, divide the dough in half and roll each half into a log approximately 1-1/2 inches thick. Cut each log into 12 equal pieces, covering them again with the damp towel to prevent drying out.
4
Take one piece of dough, place it cut side down on a floured surface, and press it into a 2-inch circle. Lightly brush the top with sesame oil, then place another circle on top, pinching the edges together. Roll out this double pancake into a 6-inch circle.
5
Preheat a non-stick skillet over high heat until very hot. Cook each pancake in the skillet for about 1 minute until puffed in the center. Flip and cook for an additional 30 seconds. Once done, let them cool for a moment before peeling apart. Fold each pancake, with the cooked side in, into quarters and place in a steaming rack lined with cheesecloth or parchment paper. Cover with a damp towel and set aside.
6
Preheat the oven to 425°F (220°C). Prepare the duck by removing excess fat and rinsing it inside and out. Pat it dry with paper towels.
7
Rub the smashed garlic and ginger all over the duck, including inside the cavity. Apply 2 tablespoons of soy sauce to the outside of the duck, which will help to color the skin. Place the duck breast side up on a rack in a roasting pan and pour 1 cup of water in the pan. Prick the duck all over with a fork.
8
Roast the duck in the preheated oven for 1 hour, pricking it occasionally and turning it over halfway through the cooking time.
9
While the duck is roasting, mix the remaining 2 tablespoons of soy sauce, rice wine, orange juice, cranberry-raspberry juice, 1/2 cup water, and honey in a bowl.
10
After the initial roasting, carefully remove the duck from the oven and pour off any excess fat and liquid. Reduce the oven temperature to 350°F (175°C). Pour the prepared juice mixture over the duck, which should now be breast side down. Continue to roast for another 45 minutes, basting the duck every 15 minutes and flipping it over once.
11
While the duck finishes roasting, steam the prepared pancakes over boiling water for about 10 minutes to warm them through.
12
Once the duck is finished, allow it to rest for 10 minutes before carving. Thinly slice the breast and leg meat, then shred any leftover meat.
13
To serve, smear a scant teaspoon of hoisin sauce in the center of each warm pancake, sprinkle with julienned scallions, and place 2 slices of duck on top. Roll the pancake up to encase the filling and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Honey-Glazed Duck Wrapped in Mandarin Pancakes?
It is a traditional Chinese-inspired dish featuring a whole roast duck with a sweet and savory glaze, served alongside homemade Mandarin pancakes, hoisin sauce, and scallions.
How do I make the dough for Mandarin pancakes?
The dough is made by gradually stirring one cup of boiling water into two cups of all-purpose flour until a rough dough forms, then kneading it until smooth.
How long should the pancake dough rest?
The dough should be covered with a damp towel and allowed to rest for 30 minutes after kneading.
What is the secret to peeling Mandarin pancakes apart?
The secret is to brush sesame oil between two dough circles, pinch the edges, roll them out together, and cook them as one; they can then be easily peeled apart while still warm.
At what temperature should I start roasting the duck?
The duck roasting process begins in a preheated oven at 425°F (220°C).
What ingredients are used to flavor the duck cavity?
The duck is rubbed inside and out with 10 smashed garlic cloves and 10 slices of fresh ginger.
Why do I need to prick the duck skin?
Pricking the skin with a fork allows the fat to render out during roasting, which helps achieve a crispier skin.
How long is the initial roasting time for the duck?
The duck is roasted at high heat for 1 hour, being turned over halfway through.
What ingredients make up the honey glaze?
The glaze consists of soy sauce, Chinese rice wine (or sake), fresh orange juice, cranberry-raspberry juice, water, and honey.
Does the oven temperature change during roasting?
Yes, after the first hour, the temperature is reduced from 425°F (220°C) to 350°F (175°C) for the final 45 minutes.
How often should I baste the duck with the glaze?
During the second roasting stage at 350°F, you should baste the duck every 15 minutes.
How do I cook the Mandarin pancakes?
Cook them in a very hot non-stick skillet for about 1 minute until puffed, then flip and cook for an additional 30 seconds.
How do I keep the pancakes warm and soft?
Fold the cooked pancakes into quarters, place them in a steaming rack lined with cheesecloth, and steam them for 10 minutes before serving.
How do I carve the duck for serving?
Thinly slice the breast and leg meat, then shred any remaining meat from the carcass.
How is each pancake wrap assembled?
Smear a teaspoon of hoisin sauce in the center, sprinkle with julienned scallions, add two slices of duck, and roll it up.
What type of flour is recommended for the pancakes?
The recipe specifies using all-purpose flour.
Can I substitute Chinese rice wine?
Yes, sake can be used as a substitute for Chinese rice wine.
How many pancakes does this recipe produce?
This recipe yields 24 individual Mandarin pancakes.
What weight of duck is required?
The recipe calls for one 5-pound duck that is ready to cook.
How should the scallions be prepared?
The scallions should be julienned into thin strips.
Why is soy sauce applied to the duck before roasting?
Applying soy sauce to the outside of the duck helps to color the skin during the roasting process.
How long should the duck rest after cooking?
The duck should rest for 10 minutes before you begin carving.
What should I do if the dough logs are too dry?
The recipe recommends keeping the dough pieces covered with a damp towel to prevent them from drying out while working.
What is the total roasting time for the duck?
The total roasting time is approximately 1 hour and 45 minutes.
What liquids are used in the roasting pan?
One cup of water is poured into the roasting pan at the start of the cooking process.
How thin should the pancake dough pieces be rolled?
The double-pancake dough should be rolled out into a 6-inch circle.
Do I need to clean the duck before roasting?
Yes, you should remove excess fat, rinse it inside and out, and pat it dry with paper towels.
What orientation should the duck be during roasting?
It starts breast side up, is flipped halfway through the first hour, and then roasted breast side down when the glaze is added.
What are the key flavors of this dish?
The dish combines savory roast duck with honey, orange, cranberry, ginger, and garlic for a sweet and complex profile.
Is this dish suitable for special events?
Yes, this impressive dish is perfect for special occasions, festive gatherings, or sharing with family and friends.