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Peking Duck
- Makes
4 to 6
main-course servings - Difficulty
Easy
Published 2003
Many people are disappointed by their first Peking duck dinner because the crispy skin, which is the best part, is usually served first, wrapped with a scallion in a little pancake and dipped in plum sauce. The rest of the duck, the meat, is served next and is a bit of an anticlimax. I avoid this problem by serving the meat and skin together, so my guests can use them both in their little pancakes. If you want to serve just the skin, serve it as a first course and use the meat in the
Ingredients
Method
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I had fun making Peking duck for the first time! The instructions are very clear and the "string round the wing / rolling pin / pair of chairs" set up worked really well (just needed to make sure it was in a room the cats couldn't get to!)
It's a full day project, and even then I had to resort for the hair dryer with the glaze and we ended up eating it pretty late, but it was really good and well worth the effort. We used commercially-produced Chinese pancakes (as do most restaurants, I think, so that seems fair enough.)