Peking Duck with Moo Shu Pancakes


For the Duck:
– 1 whole duck, about 4 pounds
– 1/4 cup maltose syrup (available at Chinese stores)
– 2 teaspoons soy sauce
– 2 tablespoons kosher salt
– 2 teaspoons baking powder
– One 16-ounce tall boy of beer, emptied and refilled half way with water

For the Mandarin Pancakes:
– 2 cups (10 ounces) all-purpose flour
– 2/3 cup (about 5 ounces) boiling water
– 1/4 cup sesame oil

For the Plum Sauce:
– 1/4 cup sugar
– 1/4 cup distilled white vinegar
– 8 Italian prune plums or 4 regular plums, split in half and pitted
– 1 tablespoon soy sauce
– 2 teaspoons grated fresh ginger
– 1 tablespoon Chinese chili garlic sauce

To Serve:
– 6 scallions, white and light green parts only, finely sliced lengthwise
– 1 small cucumber, seeded and cut into 4-inch long matchsticks


For the Duck:

– Dry duck carefully with paper towels and place on wire rack set in foil-lined rimmed baking sheet. Using fingers or dull handle of a wooden spoon, carefully separate skin from breast meat by inserting fingers through bottom of breasts and slowly working your way up. Be careful not to tear skin. Combine maltose and soy sauce with 1 tablespoon water in small microwave-safe bowl. Microwave on high until maltose is softened, about 20 seconds. Stir together mixture with spoon until homogeneous. Spoon mixture over duck and rub over entire surface, making sure to coat all exposed skin. Combine salt and baking powder in small bowl. Sprinkle evenly over all surfaces of duck. Refrigerate duck, uncovered, at least 12 and up to 36 hours until surface is completely dry with leathery appearance.
– Adjust rack to lowest position and preheat oven to 350°F. Bring 4 quarts water to a rolling boil in a large stockpot. Place duck on wire rack set in sink. Pour half of boiling water over top surface of duck, making sure to cover skin evenly. Flip duck and pour remaining boiling water over second side. Allow duck to dry 5 minutes.

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