Lucky Duck from page 67
Peking/Beijing-Style Duck Breast Serves 4
Puglia From the Heart of to Your Table
Pairs With La Marca Prosecco $23.99 Italy 321182 Wakefield Estate Label Shiraz $19.99 Australia 161935
Make With Pagoda 8-Year-Old Shaoxing Rice Wine $16.99 China 59717 1 tsp (5 ml) five-spice powder 1 tsp (5 ml) salt ¼ tsp (1 ml) freshly ground black pepper 4 skin-on duck breasts 2 tsp (10 ml) Shaoxing cooking wine 12 Pancakes, to serve, make ahead, recipe follows (or use store-bought) ¼ cup (60 ml) hoisin sauce, to serve 3 green onions, julienned, to serve 1 medium cucumber, julienned, to serve ¼ small cantaloupe, julienned, to serve
Pancakes Makes 12 pancakes
1½ cups (375 ml) all-purpose flour, plus more for dusting ¼ tsp (1 ml) salt 1 tsp (5 ml) vegetable oil ⅔ cup (160 ml) boiling water 2 tsp (10 ml) sesame oil 1. In a medium bowl, mix flour and salt. 2. In a separate bowl, combine vegetable oil and boiling water, then add to flour mixture. Mix well with a fork or wooden spoon until dough comes together. Transfer to counter and knead until smooth and elastic, 8 to 10 minutes. Transfer to a clean bowl and cover with plastic wrap. Let rest for 1 to 2 hours. 3. Transfer dough to a lightly floured surface. Roll into a log, then cut into 12 equal pieces. 4. Roll each piece into a ball and flatten slightly. Brush 6 dough rounds with sesame oil. Place an unoiled piece of dough on top of each oiled piece. Dust lightly with more flour. 5. Roll each piece to about a 7-in (18 cm) circle, flipping constantly. Each pancake will be 2 pieces of dough rolled together at this point. 6. Heat a skillet over medium heat. Place a pancake on pan, cover and cook for 30 to 45 seconds, until small air bubbles
1. In a small bowl, mix five-spice powder, salt and pepper. 2. Dry duck breasts with paper towel. Score skin in a diamond pattern. Brush meat with cooking wine, then sprinkle with spice mixture. Set meat-side down on a small tray or plate. Store in refrigerator, uncovered, overnight. 3. When ready to cook, preheat oven to 375 F (190 C). Remove duck from refrigerator and pat skin dry with paper towel. Place duck skin-side down in a large, cold ovenproof frying pan. Place on stove over low heat and cook for 15 to 20 minutes, until fat has rendered and skin is golden. 4. Drain excess fat from pan. Flip duck over and place in oven for 5 to 8 minutes, until meat reaches an internal temperature of 135 F (57 C). Remove from pan and rest for 5 minutes before cutting into thin slices. 5. Serve with Pancakes (if using store-bought, prepare them according to package instructions), hoisin sauce, green onions, cucumbers and cantaloupe. To eat, brush hoisin on a pancake, then make a wrap with slices of duck, green onions, cucumbers and cantaloupe.
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