I think this one sounds really good!! Here are the author's words of advice, "Duck breasts vary in size. Buy by weight, and you'll have the right amount. If they're quite large, increase the baking time slightly. Also, this requires marinating overnight."
(serves 6)
1/4 cup Ponzu Citrus Sauce* or soy sauce, divided
1/4 cup unseasoned rice vinegar, divided
2 T. minced fresh* ginger
1 T. minced garlic
2 t. toasted sesame oil
1 t. Chinese five spice
1&/4 lbs. boned duck breast halves (skin on)
1/2 cup hoisin sauce
1 t. Sugar in the Raw*
1/4 t. Chinese-style hot mustard
3 green onions, cut into 2" lengths and slivered lengthwise
1 T. veg. oil
6 moo shu pancakes (7" round), thawed
In a large bowl, mix 2 T. each soy sauce and rice vinegar, ginger, garlic, sesame oil, and Chinese five spice. Add duck breasts, turn to coat well, cover, and chill 2 hours Lift breasts from marinade (discard marinade), and lay, skin up, on a baking sheet, chill, uncovered in fridge overnight. In a small bowl, mix hoisin, sugar, mustard, and remaining 2 T. each soy sauce and rice vinegar. Fill another bowl with ice water and add green onions. Preheat oven to 425. Set a large ovenproof frying pan over med. -high heat. When hot, add veg. oil, then duck breasts, skin side down. Cook until skin is browned and crisp, about 5 min. Carefully tilt pan and spoon out excess duck fat. Turn breasts skin up, and transfer pan to oven. Bake until duck is still slightly pink in the center of the thickest part (cut one to test), about 8 min. Let stand for about 5 min. Drain green onions. Transfer duck breasts to a cutting board, and thinly slice. Carefully separate pancakes and lay each flat. Fold each round in half and add several slices of duck. Spoon a little sauce over duck, and top with slivers of green onion. Fold one side of pancake over duck, then roll up into a bundle. Serve with remaining dipping sauce.
"Anger almost always vanishes in the face of grace."
Have FUN in the SUN today!!!!
Love,
Machete Milletti
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