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Gallery Peking Duck Credit: David Malosh Recipe Summary prep: 30 mins total: 50 mins Servings: 8
Ingredients Ingredient Checklist 2 boneless duck-magret breasts (about 2 pounds; available at dartagnan.com), room temperature, halved and patted dry Coarse salt Cabbage leaves or a parchment round with several small perforations, for steaming 16 mushu pancakes (available in the freezer section of Asian groceries) or 8-inch flour tortillas 4 Persian or mini cucumbers, cut on the bias into 1/4-inch slices, for serving Baby Bok Choy Slaw, for serving Thinly sliced chile peppers, hoisin and plum sauces, and very thinly sliced scallions, for serving
Cook’s Notes How to Score a Duck BreastTo render the fat from a duck breast and ensure crisp skin, use a sharp knife to score the fat side of each breast half in a 1/2-inch crosshatch pattern. Be sure to slice entirely through the skin and fat, but don’t penetrate the meat or it may dry out and overcook.
Gallery Peking Duck Credit: David Malosh
Recipe Summary prep: 30 mins total: 50 mins Servings: 8
Gallery
Peking Duck Credit: David Malosh
Peking Duck
Credit: David Malosh
Peking Duck
Recipe Summary prep: 30 mins total: 50 mins Servings: 8
Recipe Summary
prep: 30 mins total: 50 mins
Servings: 8
prep: 30 mins
total: 50 mins
prep:
30 mins
total:
50 mins
Servings: 8
8
Ingredients
Ingredients
- 2 boneless duck-magret breasts (about 2 pounds; available at dartagnan.com), room temperature, halved and patted dry Coarse salt Cabbage leaves or a parchment round with several small perforations, for steaming 16 mushu pancakes (available in the freezer section of Asian groceries) or 8-inch flour tortillas 4 Persian or mini cucumbers, cut on the bias into 1/4-inch slices, for serving Baby Bok Choy Slaw, for serving Thinly sliced chile peppers, hoisin and plum sauces, and very thinly sliced scallions, for serving
Directions
Score skin side of each duck-breast half in a 1/2-inch crosshatch pattern. Season generously with salt.
Arrange breast halves in a single layer, skin-side down, in a large skillet. Place over medium-high and cook until skin is crisp and golden brown, 8 to 10 minutes. Flip, reduce heat to medium-low, and continue cooking until a thermometer inserted in thickest part registers 135 degrees for medium-rare, 5 to 7 minutes. Transfer to a carving board; let rest 15 minutes.
Meanwhile, set a steamer basket (preferably bamboo) lined with cabbage leaves or parchment in a wok or skillet containing 1 inch of simmering water. Place pancakes in basket, cover, and steam until warm and pliable, 3 to 4 minutes.
Thinly slice duck on the bias, against the grain. Serve, with steamed pancakes, cucumbers, slaw, chiles, sauces, and scallions.
Cook’s Notes How to Score a Duck BreastTo render the fat from a duck breast and ensure crisp skin, use a sharp knife to score the fat side of each breast half in a 1/2-inch crosshatch pattern. Be sure to slice entirely through the skin and fat, but don’t penetrate the meat or it may dry out and overcook.
Cook’s Notes
How to Score a Duck Breast
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