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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
PEKING DUCK AND CHINESE PANCAKES

Duck:
● 1 large duck
● 2 tablespoons honey
● 2 tablespoons dry sherry
● 1 tablespoon white vinegar
● 3 tablespoons cornstarch

Chinese Pancakes:
● 1/4 teaspoon salt
● 1 cup warm water
● 2-1/2 cups all purpose flour
● 1/4 teaspoon vegetable oil
● 1 tablespoon sesame oil
● 1/2 cup finely chopped green onion

Hoisin Sauce:

● 1/2 cup Hoisin sauce
● 2 teaspoons sesame oil
● 1 tablespoon water

Celebrate the Chinese New Year on January 28 with a scrumptious Peking duck and Chinese pancakes meal; pair with a pinot noir.

Peking duck:
Œ1. Use an (unfrozen) duck (plucked and drawn) that’s been washed under cold water and patted dry with a paper towel. Afterwards, marinate the duck with 1/2 teaspoon of salt and 1 tablespoon of vinegar per quart of water for at least an hour. Remove the duck from the water and let it drain dry.
2. Boil six cups of water in a wok or oven roaster. Add the honey, stir to dissolve. Add the dry sherry and vinegar along with the cornstarch and stir well.
Ž3. Dip the duck into the mixture and spoon it overtop of the bird. Allow the liquid to dry for at least an hour.
4. Pre-heat your oven to 350 F.
5. Put the duck in an oven roaster on top of a roasting rack; add a cup of water to keep it moist while being roasted for 1-3/4 hours. Remove the oven lid during the last 1/2 hour to brown it.
‘6. Carve the breasts into medallions.

Chinese Pancakes:
Œ1. Dissolve salt in 3/4 cup warm water. Mix 1 cup of flour until it forms a smooth dough.  Turn the dough onto a floured work area and knead it for several minutes. If it’s a bit sticky, add 1/4 teaspoon of vegetable oil. Divide it into 8 dough balls.
2. Cover with a towel and set aside for 1/2 hour to let it set up.
Ž3. Use a pastry cutter or fork and mix 1/4 cup of flour and 1 tablespoon of vegetable oil in a small bowl to achieve a consistency of fine crumbs.
4. On a floured work area, roll a piece of the dough into a thin 5x7 inch shape. Brush with sesame seed oil, sprinkle with 1-1/2 teaspoons of the flour-oil mixture, and 1 tablespoon of chopped green onion.
5. Roll the dough into the shape of a rope beginning with the long edge; pinch the seam.
‘6. Coil the rope into a spiral and flatten gently with your hand.
’7. With the flattened coil on a floured surface, roll it out into a pancake about 5 inches across, turning often to avoid making holes in the pancake.
“8. Repeat with each ball of dough.
”9. Add some sesame oil to a non-stick skillet; grill the pancakes at medium heat for a few minutes until golden brown.
•10. Quarter or half the pancakes.

Hoisin sauce: Œ
1. Mix Hoisin sauce with sesame oil and 1 tablespoon of water, as a dipping sauce for the duck medallions and Chinese pancakes. ■
 
My new recipe book, Fish & Wild Game Recipes, is now on sale – a must-have for every outdoorsman. Featuring 130 pages and more than 80 recipes with full colour photos of every meal. This book is also coil bound for easy reading and contains tips for fish, fowl and wild game.

You can order the cookbook online from this website (click here), or by calling
780-413-0331.
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