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LOCATION: Recipes >> Poultry >> Here's one I once tried. I actually preferred it to real duck.

Print this Recipe    Here's one I once tried. I actually preferred it to real duck.

MOCK PEKING DUCK

1 1/2 lbs fatty, boneless pork (the recipe specifies a cut called CT butt-I
just used plain Boston butt)

Marinade:

2 TB sherry
1 TB soy sauce
1 TB hoisin sauce (get this in the Oriental food section of the supermarket,
or in an Oriental food store. It comes in a jar, and taste sometimes varies
from brand to brand. If you get some, and dislike the taste, try another
brand).
1 green onion, chopped fine
1 TB grated fresh ginger
1 TB minced garlic
1 TB brown sugar
1 tsp. Five spice powder

Batter:

3 TB flour
3 TB cornstarch
1 egg, beaten
1/4 cup beer (flat is OK)


Cut the pork into strips roughly 1/4 inch by three inches. Combine marinade
ingredients, and add pork. Marinate overnight.

Meanwhile, make the batter by mixing the flour and cornstarch. Beat the egg
well, and add to mixture, add the beer, and mix well. Make this ahead of
time and refrigerate a few hours-it can be made at the same time as the
marinade, and can also sit overnight.

When ready to cook, preheat the oven to 375 degrees, take pork out of
marinade, and bake in a shalow pan for about an hour, turning occasionally
and stirring to separate the strips if necessary. Remove from oven, cool to
room temp., and blot off excess fat with a paper towel.

In a wok, heavy pan, or electric skillet, heat 2 cups (at least) of peanut
oil to 375 degrees.

Give the batter a stir, and coat the pork strips with it. Deep fry them,
about 1/4 at a time, in the hot oil for about 30 seconds, poking
them a little bit to separate the strips. Allow the oil to come back up
to temperature in between batches. Drain the fried strips well. You can do
this before you're ready to serve, and reheat if necessary.

Serve with a little hoisin sauce on the side.

The traditional way to serve real Peking duck is folded up in a peking
pancake with a little hoisin sauce and some shredded scallion. IMHO, these
pancakes are just too much trouble to make. If I feel like it, I make mock
Peking pancakes to go with the mock Peking duck. You do it like this:

Get a pack of flour tortillas-the smaller "soft taco" or "fajita" size.
Brush one side of each very lightly with sesame oil. Put the oiled sides
together, so you've got a bunch of double tortillas, stuck together with
sesame oil in the middle.

On an ungreased pan, cook each tortilla "sandwich" briefly on both sides
(like you would heat a regular tortilla) for 10 seconds or so, until they
"puff up" slightly.

Take the tortillas, put them in one stack. Wrap in aluminum foil and steam
in a steamer for about 15 minutes. Separate them into individual tortillas.
You now have mock peking pancakes.

To serve them with the "duck," take a "pancake," smear with a little hoisin
sauce in the center. Take a little "duck", put in center, and sprinkle with
a little shredded scallion to taste. Fold up like a miniture burrito, and
eat.

Bill Shoemaker

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