Peking Duck Homestyle...
I love Peking Duck.
Much as I love the Duck Nazi, I have to admit to fortnightly indulgences of the cholesterol kind at home...
We buy a whole duck from either Ripples, Pacific House South Yarra or South Melbourne Market unchopped. When we are ready to eat, I carve the duck into several pieces (skin on meat). In Singapore, only the duck skin is used. But I like a bit of meat in my Peking duck wrap. Generally half a duck yields an average of 15 to 20 pieces.
Lay them out on an oven tray and grill quickly at about 220 degrees celsius to get the skin really crisp and with a shiny finish. Compare the colour of before (pic above) and after (below).
Get the crepe ready by steaming them from a frozen pack at any Asian supermarket or make your own! I use a mixture of 1 cup water, 1 cup milk, 1 cup flour and 2 eggs. Mix and crepe it over a flat surface pan. The more traditional Chinese version is really a mixture of 1 cup flour and 1 cup water, roll dough into thin round pieces and heat.
Get your spring onions, cucumber and hoisin sauce ready. Needless to say, I prefer the strong taste of spring onions and have added 2 to my store-bought wrapper.
And what is a fine stay-at-home indulgent Peking Duck dinner without a dessert of Eton Mess?