To make the Peking duck: Arrange the duck breasts on a rack over
ngredients less the 1 orange (for garnish) and mix well; Place
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 skin and bones from peking duck and cut meat into bite-
For the broth:
In a
For the duck:
Soak the wood chips in water for about 1 hour
ney; mix well.
Cook for 12 to 15 minutes,
he boil.
Simmer gently for 45 minutes.
Strain, return
heet with parchment paper. Cut duck skin into thin strips and
aste soak chillies in water for 1-2 minutes or until
o 325\u00b0F. Put the duck breasts skin-side down in
om inside the duck. Remove the excess
thaw duck overnight in
Sift flour into a bowl. Gradually whisk in milk and egg until smooth.
Heat a small frying pan over high heat. Lightly coat with oil. Add 1 tbsp mixture to pan, swirling to make a thin coating about 4 inches in diameter. Cook for 1-2 mins. Flip over and cook for 30 seconds. Set aside. Repeat with remaining batter, separating each crepe with parchment paper.
For the filling, combine duck with hoisin sauce and plum sauce. Distribute between crepes. Top with cucumber, onions and cilantro. Fold in sides and roll up to serve.
Rinse the duck inside and out,
Season the duck legs with kosher
Remove and discard, or use for other purposes, the neck, giblets
).
Place duck legs in a
e *malt sugar called for in this recipe resembles
Cut off duck wings at second joint