Join Park City Culinary Institute for this Free Zoom Class for Chinese New Year! Award-Winning Chef Evan Francois will demonstrate three delicious Chinese recipes. Learn the in's and out's of crispy skin duck breast and mouth watering Chinese BBQ pork. Not to mention finishing the class off with wrapping them both in Mandarin style pancakes. Chef Evan will also stay on after class to answer any questions about these menu items or any other cooking questions you might have.

Crispy Chinese Duck Breast

Char Siu (Chinese BBQ Pork)

Mandarin Pancakes

8:30pm-10:30pm EST

6:30pm-8:30pm MT

5:30pm-7:30pm Pacific

Join The Zoom Meeting

https://us02web.zoom.us/j/86728264391?pwd=bkR6eURQT0pWVVhpV1ZnU2dlUktrdz09

Meeting ID: 867 2826 4391

Passcode: 379965

Crispy Chinese Duck Breast

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 4

Ingredients

4 duck breasts

1/2 teaspoon salt

Marinade

1/4 cup hoisin sauce

1/8 cup rice wine vinegar

1/2 teaspoon Chinese five spice

1 tablespoon ginger, sliced

4 cloves garlic, coarsely chopped

Serving

1/4 cup hoisin sauce

1 cucumber, sliced to strips

2 green onion, sliced to strips

Instructions

Combine all the marinade ingredients in a food processor and chop until it forms a runny paste. Pour into a baking dish. Pat the duck dry with paper towels. Place the duck in the tray with the marinade, skin side up. Sprinkle salt on the skin. Marinate in room temperature for 30 minutes to 1 hour.

Preheat oven to 425°F (218°C). Right before cooking, pat the duck dry with paper towels. Score the skin 1/2-inch (1 cm) apart to a diamond pattern.Place the breast pieces in a cold ovenproof 12-inch heavy skillet, skin-side down. Cook over medium heat, until they’re gently sizzling. Turn to medium-low heat. Cook until the skin turns golden brown, for another 10 to 12 minutes. Transfer the skillet into the oven and bake for 8 minutes, until the skin turns dark brown. Flip to skin-side up and bake for another 6 minutes, until the skin turns dark brown but not burnt. Transfer the duck onto a big plate, skin-side up. Allow to rest for 10 minutes without cover before carving.Slice the duck and place them on a plate. Serve with pancakes, hoisin sauce, cucumber, and green onions. To assemble, place one pancake in the palm of your hand, brush some sauce on the pancake, place 2 to 3 slices duck in the center, top with a few strips of green onions and cucumber. Roll and tuck the pancake like a mini burrito.

Char Siu (Chinese BBQ Pork)

Prep Time: 20 minutes

Cook Time: 30 minutes

Marinade time: 12 hours

Servings: 6

Ingredients

2 to 2.5 lbs pork tenderloin

Sauce

1/4 cup soy sauce

1/4 cup mirin

1/4 cup hoisin sauce

1/4 cup oyster sauce

1/4 cup sugar

2 tablespoons molasses

2 teaspoon garlic, grated

1 teaspoon Chinese five spice

3/4 teaspoon salt

1 tablespoon cornstarch

Instructions

In a large bowl combine the soy sauce, hoisin sauce, oyster sauce, mirin, sugar, molasses, garlic, five spice, and salt. Stir to mix well. Transfer the pork into a large ziplock bag. Pour 1/2 cup of the mixed sauce into the bag. Squeeze out as much air as possible and seal the bag. Massage the bag a few times so the pork pieces are covered evenly with the sauce. Transfer to the fridge and marinate overnight or for at least 6 hours.Warm the rest of the sauce in a pan over medium heat. Take 1 tablespoon of cornstarch and mix it with 2 tablespoons of cold water. Add the cornstarch mixture to the sauce and bring to a boil. Reduce to a simmer and cook for 5 minutes to thicken the sauce slightly.Once done, let the sauce cool for at least 10 minutes in the refrigerator. Preheat the oven to 450 degrees F (230 C). Line a large baking tray with aluminum foil and add 1/4 inch (1/2 cm) water. Place a grilling rack on top. Transfer the pork onto the grilling track. Bake for 10 minutes.Baste the pork, using a brush to dab the glaze onto the top side. Turn to the other side and dab glaze on top. Bake for 5 minutes.Baste the top of the pork and bake for another 5 minutes. Once done, you can check the doneness by inserting a thermometer into the thickest part of the pork. It should read 140 F (63 C). Turn on the broiler. Broil for 2 minutes. Flip the pork to baste the other side. Broil for another 2 minutes. The pork should look glossy, lightly charred, and cooked through.Once the pork is done, brush it with the rest of the glaze. Let rest for 10 to 15 minutes before serving.

Mandarin Pancakes

Prep Time: 1 hour 30 minutes

Cook Time: 15 minutes

Serves 4

Ingredients

2 cups (300 grams) all-purpose flour and extra to dust the working surface

3/4 cup (180 milliliters) boiling water

90 milliliters 1/4 cup + 2 tablespoons cool water (room temperature)

2 tablespoons vegetable oil for brushing

Instructions

Bring a small pot of water to a boil. Dust a working surface with plenty of flour. Add 150 grams (1 cup) flour into a large bowl. Slowly add boiling water into the first bowl. Whisk with a pair of chopsticks (or a spatula), until the water is fully absorbed. It will form a soft, sticky mass. Use a spatula to scrape the dough onto the working surface.Add the remaining 150 grams (1 cup) flour into the same bowl. Slowly add cool water and whisk until the water is fully absorbed. It will form a soft mass but should not be too sticky. Scrape dough onto the first dough on the working surface.Dust both hands with flour. Knead and press the two doughs together. Dust with more flour if needed. Knead the dough by hand until texture turns consistent, about 5 minutes. You should feel that the dough is slightly sticky while kneading, but it shouldn’t stick to your hands. Be careful not to dust the working surface with too much flour. The dough will become less tender as you blend in more dry flour. Dust the dough with flour. Cover with plastic wrap and let rest for 30 minutes.

Dust working surface with flour again. Shape the dough into a log and divide it into two equal pieces. Wrap one piece with plastic wrap (to prevent the dough from drying out) and work on the other piece.Pull and roll the dough log back and forth until it turns into a long roll, about 36 cm (18 inches) in length. Cut into 2-cm (1-inch) pieces. You should get 18 pieces of dough. Add oil into a small bowl with a small brush.Shape a dough into a cylinder shape and press it as much as you can into a small, round disc about 13 to 15 cm (5 to 6 inches) in diameter. Turn the dough a few times during rolling, to ensure the pancake are evenly rolled out. The pancakes will be very thin and might stick to the working surface when rolled. Dust with more flour if needed.Dust both sides of the pancake with flour again and place it aside, keeping them in a single stack. Cover with a damp towel (or damp paper towel) to prevent the pancakes from drying out.Heat a heavy skillet over medium high heat until hot. Turn to medium low heat. Place a pancake in the center and let cook until the surface puffs up and the bottom side shows small light-brown spots, about 30 to 40 seconds.Flip and cook the other side. The whole process should take 1 minute or less. Transfer the cooked pancakes to a plate to cool. Cover the pancakes with a damp paper towel to keep them moist.

*This class is a demonstration but feel free to cook along. Please read the recipes before class. The proteins need to be marinated ahead of time.