Peking Duck with Lime Hoisin and pancakes

Mr Holloway

Great post
Everything looks so good
I have found a great source for fresh duck
Time to mess up the kitchen :laugh:

Shane

Little Chef

I'm a Dudette...but thanks!! :laugh:

Haggis

After reading a random selection of responses to your post, I thought I'd ask a bit more of you . . .

In the tradition that I learned, part of the preparation of a Peking duck was to remove the fat layer by letting it drip out over several days (similar to the ducks one sees hanging in a Chinese shop.) I've tried many times to melt off the fat with the Egg and,unfortunately, failed totally.

Although my Egged ducks have been perfectly good, they've never come close to the ducks I've had in China or Thailand. Not only because of the fat but also because I've not achieved the crisp skin.

Did your method manage to finesse those issues somehow? Did you get a crisp skin? Did you get rid of the fat? If so, you are my new god of cooking and I want to learn more!

BENTE

not much to say other than WOW!!