Peking Duck

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Approximate Cost: $20–35, Depending on whether you use chicken or duck

Peking duck is all about the crispy skin. Our alternative to roasting whole ducks is to start with separate skins and make cracklin. Ideally, you’d use duck skin, but chicken skin is easier to obtain and is a more than acceptable substitution. Your local butcher might be nice enough to just give you their unwanted poultry skins, but act quickly—chicken skin is the new bacon, and soon opportunists will be selling novelties like chicken wrapped in chicken skin.

Ingredients

You will Need

Method

  1. Salt the skins and lay them on a tray in a single layer between pieces of parchment.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Cover with another sheet tray to keep the skins flat.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. Bake for 45 minutes at 300°F, or until there are no soft, fatty parts.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  4. The skins will crisp up once they cool down. Set aside, and try not to eat them.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  5. Separate the confit quarters into skin, meat, and bones.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  6. Blend chilies and 1 cup of the hoisin sauce. Don’t blend all of the hoisin.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  7. Fold the chili-hoisin purée into the rest of the hoisin sauce.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  8. Fry the tortillas, flatbreads, or pancakes in duck or chicken fat.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  9. Gather breads, duck meat, crispy skins, hoisin, and garnishes.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

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