To make the Peking duck: Arrange the duck breasts on a rack over
icrowave oven heat up the Duck (or other poultry of your
).
Place duck legs in a large
Remove skin and bones from peking duck and cut meat into bite-
In a wok or large frying pan, heat oil until very hot. Stir-fry mushrooms, shallot and garlic for 1 min. Add duck meat, water chestnuts and carrot. Stir-fry for 1 min. Deglaze with wine. Add hoisin sauce and soy sauce. Bring to a simmer and cook for 1-2 mins, until sauce thickens. Remove from heat. Add snow peas and bean sprouts. Toss to combine.
Serve in lettuce cups.
Remove giblets from inside the duck. Remove the excess fat that
gar called for in this recipe resembles honey.
This and
heet with parchment paper. Cut duck skin into thin strips and
thaw duck overnight in
ther end of the duck; prick the duck skin all over with
Season the duck legs with kosher salt
Cut off duck wings at second joint,
Rinse the duck inside and out, and pat
Clean duck, rub inside and out with
o 350 degrees F. Place duck on a double thickness of
Wash& dry the duck inside and out.
Rub
igh heat. Break up the duck bones and sear them on
sing kitchen twine, truss the duck, leaving enough twine to form
Whisk together fish sauce, chili sauce, lime juice, sugar and chili. Set aside.
In a large serving bowl, combine duck with remaining ingredients. Add vinaigrette and toss to combine. Season and serve.
o 325\u00b0F. Put the duck breasts skin-side down in