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Paint these Mandarin pancakes with hoisin sauce, top with succulent meat, crispy duck skin and tuck into your home-made Chinese feast.

Prep time:
Cook time:
Servings: 6-8


Cost per serving $18.84 view details
  • Day 1
  • 1 6-pound whole duck
  • 7 cups water
  • 1 1/2 tablespoon cornstarch
  • 1 cup sweet sherry
  • 1-inch knob fresh ginger, peeled and thinly sliced
  • 4 tablespoons thick honey
  • 2 tablespoons unseasoned rice vinegar


  1. Clean the duck under cold running water. Pat dry with paper towels and hang it in a cool draft free place for at least 5 hours. No place to hang it? Place it on a rack over a roasting pan.
  2. Dissolve cornstarch in 1 cup of the water. Bring rest of the water to a boil in a medium pot. Add sherry, ginger, honey and vinegar. Whisk in the dissolved cornstarch. Boil for 2-3 minutes.
  3. Place duck over a large bowl or pan to catch the sherry mixture as you ladle it over the duck. Make sure you cover the entire duck. Reserve the left over sherry mixture. 30 minutes later repeat the process and reserve the mixture. 30 minutes later do it one more time. Leave duck to air dry overnight.
  4. Day 2
  5. Preheat oven to 375 F
  6. Place the duck on a wire rack over a roasting pan. Roast for 30 minutes.
  7. Reduce oven temperature to 300 F and roast 40 minutes or until well colored and cooked through.
  8. Remove from oven, cover with aluminum foil and let rest about 15 minutes before slicing and serving.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 663g
Recipe makes 6 servings
Calories 1434  
Calories from Fat 1159 81%
Total Fat 128.48g 161%
Saturated Fat 43.18g 173%
Trans Fat 0.0g  
Cholesterol 248mg 83%
Sodium 221mg 9%
Potassium 730mg 21%
Total Carbs 18.79g 5%
Dietary Fiber 0.0g 0%
Sugars 14.58g 10%
Protein 37.65g 60%


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