Peking Duck

Name: Peking Duck
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 cucumber, peeled, seeded, and cut into 2 x 1-inch batons; 1 tablespoon sugar; One 6-pound duck; 2 tablespoons sesame oil; ¼ cup plus 2 tablespoons hoisin; 4 scallions, trimmed, cut into 2-inch lengths, and thinly sliced; Shrimp chips, optional; 2¾ cups all-purpose flour; 2 tablespoons apple cider vinegar; 3 tablespoons honey; 3 tablespoons dark soy sauce

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Peking duck is definitely a special-occasion dish. The crackling sweet skin and savory gamy meat taste heavenly when wrapped in homemade chewy crepes. The hardest part of cooking Peking duck is finding room in your refrigerator for the marinating process. The skin needs to dry out completely to acquire its distinctive crunch.

(Ideally, the duck should cook hanging by a meat hook in your oven too.) Once the duck is properly marinated, the rest is quite straightforward.