Cinnamon Scented Roast Duck Salad In Egg Flour Wrappers Recipe
Ingredients
| 1 (4-1/2- to 5-lb.) duck, thawed if frozen | ||
| Lemongrass | 3 | |
| Vegetable oil | 1 Tablespoon | |
| Cinnamon sticks | 2 , broken | |
| Shallots | 2 , thinly sliced | |
| Whole Cloves | 1/2 Teaspoon | |
| Five spice powder | 1/2 Teaspoon | |
| Ginger root slice | 3 , smashed | |
| Black pepper | 1 | |
| 1 recipe Plum Brandy Sauce | ||
| 1 recipe Orange-Flavored Bean Sauce | ||
| 1 recipe Crispy Fried Onions | ||
| Fresh leaf lettuce, torn in small pieces | ||
| 1 European-style cucumber, ends trimmed, cut in half, seeded, cut in 2-inch julienne strips | ||
| Green onions | 6 , shredded (Garden Greenery:) | |
| 1 small yellow bell pepper, ends trimmed, seeded, ribs removed, cut in 2-inch julienne strips | ||
| Cilantro leaves | 1 Cup (16 tbs) (Garden Greenery:) | |
| Eggs | 3 Large (Egg-Flour Wrappers:) | |
| Vegetable oil | 2 Tablespoon (Egg-Flour Wrappers:) | |
| Water | 1 Cup (16 tbs) (Egg-Flour Wrappers:) | |
| Cornstarch | 3/4 Cup (16 tbs) (Egg-Flour Wrappers:) | |
| Flour | 1/3 Cup (16 tbs) (Egg-Flour Wrappers:) | |
| Salt | 1/4 Teaspoon (Egg-Flour Wrappers:) | |
Directions
Preheat oven to 450F (230C).
Trim excess fat from duck in neck area and near tail.
Place duck on a rack in a heavy roasting pan.
If using lemongrass, remove tough outer stalks.
Crush remaining portion of stalks; cut in 3-inch pieces.
In a wok or a large skillet, heat oil over medium-high heat until hot.
Add lemongrass or lemon peel, cinnamon, shallots, cloves, five-spice powder and gingerroot.
Cook, stirring constantly, 1 to 2 minutes or until aromatic.
Spoon mixture into cavity of duck.
With a trussing needle, carefully pierce fatty skin to let fat drain off while roasting.
Sprinkle outside of duck with salt and black pepper.
Roast in preheated oven on middle rack 45 to 50 minutes.
Remove fat from pan juices 1 to 2 times while roasting.
Prepare Garden Greenery and Egg-Flour Wrappers.
Remove duck from oven and cool 10 minutes.
Pour any spiced juices inside duck back into roasting pan.
Stir pan juices into dipping sauces for flavor enrichment, if desired.
To slice duck, cut off legs and thighs at thigh joint.
Carve breast in small slices.
Carve as much meat as possible from legs and thighs; pull remaining meat off with fingers.
Arrange duck on a platter.
Crisp duck skin under a broiler, if desired, and add to platter.
Serve duck with Garden Greenery, Egg-Flour Wrappers, Plum Brandy Sauce, Orange-Flavored Bean Sauce and Crispy Fried Onions.
Invite each guest to spread a wrapper with 1 to 2 teaspoons of desired sauce.
Add a small amount of greenery, duck, fried onions and additional sauce, if desired.
Fold sides of wrapper over ingredients.
Garden Greenery: Arrange all ingredients on a serving platter.
Egg-Flour Wrappers: In a medium-size bowl, whisk eggs, oil and water.
Stir in dry ingredients until smooth.
Let stand 15 minutes.
Heat a crepe pan over medium-low heat.
If pan is not nonstick, wipe with vegetable oil.
Pour 2 tablespoons of batter into pan.
At same time, lift pan with opposite hand and roll around so batter will thinly coat bottom of pan.
Cook 1 minute or just until bottom of wrapper is set.
Edges will begin to slightly brown and lift.
Adjust heat to prevent wrappers from cooking too fast or too slow, if necessary.
Flip wrapper over; cook 30 seconds.
Transfer to a platter to cool.
Repeat with remaining batter, stacking wrappers on platter.
Fold wrappers in quarters.
Cover until needed.
Trim excess fat from duck in neck area and near tail.
Place duck on a rack in a heavy roasting pan.
If using lemongrass, remove tough outer stalks.
Crush remaining portion of stalks; cut in 3-inch pieces.
In a wok or a large skillet, heat oil over medium-high heat until hot.
Add lemongrass or lemon peel, cinnamon, shallots, cloves, five-spice powder and gingerroot.
Cook, stirring constantly, 1 to 2 minutes or until aromatic.
Spoon mixture into cavity of duck.
With a trussing needle, carefully pierce fatty skin to let fat drain off while roasting.
Sprinkle outside of duck with salt and black pepper.
Roast in preheated oven on middle rack 45 to 50 minutes.
Remove fat from pan juices 1 to 2 times while roasting.
Prepare Garden Greenery and Egg-Flour Wrappers.
Remove duck from oven and cool 10 minutes.
Pour any spiced juices inside duck back into roasting pan.
Stir pan juices into dipping sauces for flavor enrichment, if desired.
To slice duck, cut off legs and thighs at thigh joint.
Carve breast in small slices.
Carve as much meat as possible from legs and thighs; pull remaining meat off with fingers.
Arrange duck on a platter.
Crisp duck skin under a broiler, if desired, and add to platter.
Serve duck with Garden Greenery, Egg-Flour Wrappers, Plum Brandy Sauce, Orange-Flavored Bean Sauce and Crispy Fried Onions.
Invite each guest to spread a wrapper with 1 to 2 teaspoons of desired sauce.
Add a small amount of greenery, duck, fried onions and additional sauce, if desired.
Fold sides of wrapper over ingredients.
Garden Greenery: Arrange all ingredients on a serving platter.
Egg-Flour Wrappers: In a medium-size bowl, whisk eggs, oil and water.
Stir in dry ingredients until smooth.
Let stand 15 minutes.
Heat a crepe pan over medium-low heat.
If pan is not nonstick, wipe with vegetable oil.
Pour 2 tablespoons of batter into pan.
At same time, lift pan with opposite hand and roll around so batter will thinly coat bottom of pan.
Cook 1 minute or just until bottom of wrapper is set.
Edges will begin to slightly brown and lift.
Adjust heat to prevent wrappers from cooking too fast or too slow, if necessary.
Flip wrapper over; cook 30 seconds.
Transfer to a platter to cool.
Repeat with remaining batter, stacking wrappers on platter.
Fold wrappers in quarters.
Cover until needed.
Chef
