PEKING DUCK PANCAKES WITH GRILLED ORANGES AND SCALLIONS
• 1 Duck Breast
• 1 Medium Onion -Coarsely Chopped
• 3 Cloves of Garlic - Coarsely Chopped
• 1 1-inch Piece of Ginger -Peeled and Coarsely Chopped
• 2 cups Diced Canned Tomatoes
• 1/2 cup Water
• 1 cup Hoisin Sauce
• 1/3 cup Heinz Ketchup
• 3 teaspoons Soy Sauce
• 3 tablespoons Heinz White Vinegar
• 3 teaspoons Honey
• 1 teaspoon Asian Red Chile Pasta
• Salt and Freshly Ground Black Pepper to Taste
• 2 Oranges -Halved and Grilled
• 12-16 Chinese Pancakes or 6-inch Flour Tortillas
• 8 Scallions -Cleaned and Cut into 3-inch Lengths
In a medium saucepan, sauté the onion, garlic and ginger in the oil for about 8 mins. Add the remaining glaze ingredients, season with salt and pepper to taste and simmer for 20 mins. Transfer the mixture to a blender and blend until smooth. Return to pot and simmer again until thickened, about 15 mins. Cool.
Heat grill to medium heat.
Set aside 2 tablespoons of the glaze for brushing the cooked duck and 1 cup of the glaze for serving.
Using a knife, score the skin of duck breast in a crisscross pattern, being careful not to cut through the fat to the flesh. Season with salt and pepper. Grill the duck breasts skin side down and grill until the skin begins to crisp, about 6-8 mins. Turn the breasts over and increase the heat on the grill and grill, brushing often with the glaze, until medium, about 5 mins longer.
Remove the breasts from the grill and brush with the reserved 2 tablespoons of the glaze. Let rest for 5 mins, then cut each breast into 1/2 inch thick slices. Wrap the pancakes in foil and warm them on the grill.
Serve the duck on a platter surrounded by the orange wedges. Pass the remaining glaze, scallions and pancakes.
To eat: Spread some of the glaze on a pancake, add some duck, top with a scallion and squeeze a little bit of orange over the meat. Fold and eat.
Courtesy of H.J. Heinz Co. www.heinz.com