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How to Make Peking Duck for Chinese New Year's

How to Make Peking Duck for Chinese New Year's


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For a video and tasty recipe, check out Videojug’s How to Make Chinese Pancakes (see Videojug's step by step directions below).
You’ll need flour, water, sesame oil, sugar and a few special tools, including a rolling pin, cookie cutter and stop watch. Pancakes can be made ahead and steamed right before serving.

ABOUT THE LOCAL FOODS
Crescent Farms: Of literally hundreds of Long Island duck farms from the 1930’s and 1940’s on Long Island, only two remain.

Sang Lee Farm: largest grower of Asian vegetables for Community Supported Agriculture and Farmers Market customers

Paumanok Preserves and a few other local jam and jelly entrepreneurs make jam with local beach plums. Beach plums are native to Long Island and Cape Cod.

Honey by Don Sausser Apiaries of Southampton

Chinese Mandarin Pancake Recipe Courtesy of Videojug:

Step 1: You’ll need flour, water, sesame oil, sugar and a few special tools, including a rolling pin, cookie cutter, stop watch and steamer. Pancakes can be made ahead and steamed right before serving.

Step 2: Begin the dough
Put the flour and the sugar into a bowl. Combine them together with your wooden spoon then add the boiling water. Mix together, until it forms a sticky dough. Next, generously sprinkle the dough with some flour. Then dust the work surface and spoon the dough into the flour. Begin to gently fold the dough. Then knead it for a few minutes. Don't be afraid to add more flour to the dough, if necessary, as it might still be too sticky. Continue to knead until the dough takes on a smooth, non sticky, elastic consistency. Finally, cover it with a clean tea towel and set it aside for 30 minutes, to rest.
Step 3: Roll the dough
Uncover the dough and cut it in half. Rub the rolling pin with flour and roll one half into a thin sheet of about 1/2 cm in thickness. Repeat exactly the same process with the other piece.
Step 4: Cut the pancakes
Take one sheet and cut it into circles using the biscuit cutter. Take off the excess pastry but do not discard. You can roll it again later. Now brush each circle with a little bit of oil. Place one disk on top of the other, with their oiled sides together, to create a pair and repeat exactly the same process with the other half of the dough. Cover with a towel to retain the moisture.
Step 5: Roll the pancakes
Re- flour the working surface. Take each pair and using your rolling pin, roll them out to make them paper thin. Repeat until all of the pairs are rolled flat. Then cover again to retain the moisture.
Step 6: Fry the pancakes
Place the frying pan onto a medium-high heat and allow it to get very hot. Do not add any oil. When the pan is hot enough, add a pancake. Let it cook for about 1.5 minutes, until it begins to look char-grilled and slightly inflated. Then turn it over and cook other side. Remove it from the pan and separate it into two pancakes. This way of cooking, gives one slightly charred side, and a moist side. It also gives the pancakes more flavour and the dough is more elastic. Repeat with the rest of the pancakes. Once removed, keep them covered with a tea towel so they do not dry out.
Step 7: Serve or store
Your authentic Chinese pancakes are now ready. They can be eaten immediately with dishes like Crispy Aromatic Peking Duck, which can be found on our website, or they can be frozen. To reheat them, just steam them a bit!
Thanks for watching video How To Make Chinese Pancakes For more how to videos, expert advice, instructional tips, tricks, guides and tutorials on this subject, visit the topic Chinese.


This article mainly introduces the raw materials of Beijing roast duck, the breeding technology, traditional roasting techniques, how to eat roast duck, as well as the materials and specific methods of making Beijing roast duck. After reading this article, you will know how to roast Peking duck. However, not everyone has the conditions to buy the most authentic Peking duck. Therefore, you can choose duck that are close to the described in this article. The taste of the duck will be closer to the authentic Peking duck.

The authentic Peking duck is made of selected materials.

The type of Beijing Roast Duck have been bred carefully, constantly developing good varieties and selecting inferior ones. Under the influence of the duck “cramming” method recorded in the Southern and Northern Dynasties of China, the artificial “cramming” method began to appear. Finally, a new breed of Beijing Roast Duck (also known as Peking Duck) was bred. Its coat is white, plump and natural, and the meat is tender and thin.

best peking duck near me

How to Make Peking Duck at Home (From Scratch!) | The Food Lab

Describe something to me as golden brown and crisp, and I'm as happy as a lion who's discovered that his cage door is unlocked just before the zoo opens. Add the word "duck" to that phrase, and I'm the same lion who's discovered that not only is his door open, but it happens to be "free admission if your pants are stuffed with ground gazelle day."

And does anything get golden browner, crispier, or duckier than Peking duck? When properly prepared, the deeply flavored skin should crackle and crunch with the slightest touch of your teeth, and the meat (more of an afterthought, really) should be moist, tender, and flavorful. Wrapped in ultra-thin Mandarin-style pancakes with scallions, crisp cucumber, and a smear of sweet and pungent Hoisin or plum sauce,* it's like a Chinese burrito whose flavor is belied by its diminutive nature.

Of course, getting a decent version—even at a restaurant—can be a chore. Places that do do it well generally require at least a day of advanced notice. Why, you might ask? The preparation is intensely complex, that's why.

  • Day one: Slaughter duck. Dress, eviscerate, and rinse. Remove neck bone without breaking skin. Tie neck skin in knot. Apply maltose/soy sauce coating to skin. Hang overnight to dry.
  • Day two: Use straw to inflate duck skin like a balloon to separate from meat. Blanch duck quickly in boiling water to tighten skin and begin rendering fat. Apply more maltose/soy mixture. Hang overnight to dry again.
  • Day three: Roast duck while hanging vertically in wood-fired brick oven. Roast until rendered fat from under skin has completely dripped out of duck, basting meat and rendering skin crackly crisp. Serve immediately.

It's hardly an afternoon project, and to be honest, my goal here is not to try and cheat my way to a vastly simpler preparation. I would, however, like to discover a way to streamline the recipe as much as possible, while still achieving the same goals. Should be easy as duck soup, right?

Duck vs. Duck

First order of business: make sure I've got the right duck for the job. Traditionally, the Pekin breed from Nanjing is the duck of choice. With its smalls stature, deep flavor, and relatively low-fat skin, it's the ideal candidate for ultimate crispness (the more fat you've got, the harder it is to render it all out to a crisp state). Luckily, most of the ducks available in this country are variants of that breed. But are all Pekin ducks created equally?

According to Bob Ambrose of Labelle Farms, not so. According to him, the longer a duck takes to grow to full size, the richer the flavor. Chilling is also a factor. Most ducks (and chickens, for that matter) are rapidly chilled after slaughter by dunking them in an ice water bath. At the supermarket, the ducks can contain up to 10% extra water weight, making them less flavorful, and harder to crisp properly.

Air-chilled birds, on the other hand, retain no extra water weight. I know that air-chilling makes a significant difference when it comes to chicken (try a regular Tyson or Perdue chicken against a Bell & Evans and you'll see what I mean), but does the same apply to duck?

I had Bob send me one of his Alina ducks, a French Pekin breed that takes about three weeks longer to grow to full size than the six weeks that a traditional Long Island Pekin duck is allowed to mature. The ducks are also air-chilled.

Straight up, there were some immediate differences. The air-chilled duck (on the left) was dry to the touch, with tight, dark colored skin, while the water-chilled duck (on the right) was pale in comparison, with a sponge-like texture. I roasted the ducks side by side in the same oven with nothing but a little salt and pepper and fed them to nine tasters in a blind taste-test. While both ducks were reasonably crisp, the air-chilled duck was significantly more so. Flavor and texture-wise, it also trounced the water-chilled duck, with a more intense, ducky flavor akin to squab. Out of nine tasters, seven picked the Alina duck as their favorite.

Air-chilled it would be.

Under The Skin

So what's the key to crisp skin? Three different things have to happen.

First, all the moisture must be driven off. Until all the internal moisture is evaporated, it's impossible to get the skin to a sufficiently high temperature to brown properly, which brings us to the second thing: Browning. The skin must brown slowly, developing flavor, and crisping up in the process. Finally, the fat must render and drain. If the liquid fat is trapped in or near the skin, it will quickly become soggy again as soon as it starts to cool. If all three of these criteria are met, what remains is a protein-based matrix packed with the flavorful products of browning reactions.

So the first step to getting really crisp skin is dehydration. Much as I'd like to be able to make Peking duck in a single day, the best way to dry the skin is to allow the duck to air dry, uncovered, overnight in the refrigerator. Here's another trick: Back when I was searching out a method to make the Ultimate Oven-Fried Buffalo Wings, I discovered that applying a coat of baking powder mixed with salt to the skin before allowing it to dry out resulted in extra crispness.

The baking powder accomplishes this goal in two ways. First, it's slightly basic. By raising the pH, browning reactions occur more efficiently. Secondly, the high pH weakens peptide bonds in the skin, creating more fault lines and rendering the skin ultra crisp and crackly. Would applying this same rub to my Peking work the same magic? I answered that question the only way I know how: by doing it. Fortunately, the answer is an emphatic yes

In addition to the salt and baking powder rub, I also applied a mixture of maltose and soy sauce. Available at Chinese supermarkets, maltose is a sugar molecule formed by linking two glucose molecules (regular sugar is made with a glucose molecule and a fructose molecule). Unlike table sugar, it doesn't granulate, making it easy to spread over the duck. It is, unfortunately, really sticky, messy stuff. The key to working with it is to get your hands wet and to pick up handfuls of it rapidly. Try microwaving a small amount of it along with soy sauce for an easily spreadable syrup you can then rub over the duck with your bare hands. By the time the maltose had time to dry overnight, the duck had taken on a tanned, burnished look that cooked to the familiar deep mahogany color in the oven.

I tried using sugar syrup, maple syrup, and honey as well in case you can't find maltose. Honey was the best substitute, though it was a little sweeter, due to the addition of fructose.

The next key to crisp skin is fat rendering. While heat alone will cause fat to render, unless that fat has some means of draining away, it's no use. This is accomplished by two means. First, the skin is inflated via a straw inserted into the duck cavity. This causes it to pull away from the meat, giving it a channel to drip out of. Second, the duck is cooked by hanging vertically in a hot oven. As the fat renders, it drips out and away from the bottom cavity of the duck, leaving the skin crisp and relatively fat-free.

In order to get rid of the stretch marks caused by the inflation, the ducks are dipped in boiling water briefly, which quickly tightens the skin back up (The channels for rendering fat between the skin and meat still remain).

So how does one replicate these steps at home?

The first part is easy: Rather than inflate the duck (I tried it with no success with a bicycle pump), just pull the skin away from the meat using your fingers and the handle of a wooden spoon. I discovered that really, the most important part is getting the skin away from the breast meat, and from around the joint where the thigh meets the body. It's really very easy to do—just stick your fingers in there and slowly work your way through the cavity.**

For the boiling phase, I wanted to figure out a method that wouldn't require me to lug out the lobster pot. My five-quart stock pot is not quite big enough to dunk a whole duck into. So rather than bring the duck to the water, why not just bring the water to the duck, I thought?

I placed the duck on a rack (yes, it's an IKEA dish rack) in the sink and simply poured the hot water over it, making sure to get it on all sides and inside the cavity. The skin immediately shrunk and tightened around the duck, just like my latex superman suit does when I sit too long in the tanning booth.

Traditionally, the duck needs to be air-dried a second time before entering the oven, but here's what I was thinking: that water is boiling hot, and most of it goes straight down the drain into the sink. Surely, whatever's left should evaporate fast enough that it won't have time to be re-absorbed into the duck skin, right? Indeed it does.

By weighing the duck at all stages in the process, I found that during the overnight rest, it loses about 10% of its weight through moisture loss. If I follow the prescribed method and allow the duck to rest the second night after boiling, it ends up losing only an additional 1% of its weight—hardly worth the fuss, I think. Roasting the duck immediately after pouring boiling water over it confirmed this suspicion: The second rest makes very little difference to the finished product.

So what about roasting it vertically? My thoughts immediately gravitated to beer cans (as they are wont to do). Specifically, beer can chicken.

If you're not familiar with the method, it involves jamming a chicken on top of an open, half-drunk bottle of beer, then chucking the whole thing on the grill. The idea is that the beer will slowly steam, keeping the chicken meat moist and flavorful while simultaneously allowing the chicken to cook evenly from all sides.

Like many good-sounding ideas, this one is totally bunk. To prove it, I cooked three chickens side by side in the same oven. One was stuck on a beer can half-full of beer, the second was stuck on a beer can which I had emptied and re-filled with dried beans (to offer the weight with none of the liquid), and the third was jammed on a can that I filled with the most revolting liquid I could think of: Lipton's Brisk Iced Tea.

After roasting, I carefully removed the cans and fed them to new Serious Eats intern Carly in a blind tasting. Asides from the small part of the chicken which I had accidentally poured beer on while removing the bottle, the three were completely indistinguishable, both in flavor and in texture. Weighing the pre and post cooking confirmed that moisture-wise, all three birds lost exactly the same amount, regardless of whether there was liquid or not inside the can.

Moral: Next time you cook a beer can chicken, drink all the beer first and fill up that can with water. You'll be saving beer, which is always a noble goal.

So what's the real advantage of cooking on a beer can? Positioning. By keeping the bird vertical, just like it is in a traditional oven, the fat and juices drip out the bottom as it cooks, leading to perfectly rendered, lacquered skin.

Wrapping it Up

Now that I had all of my ducks in a row, the only step remaining was to make the Mandarin pancakes. No real innovation here, as the method is already so cool as is.

The idea is that by using a rolling pin, you can only get a flour dough rolled out so thin. But rather than rolling out one ball of dough at a time, if you instead stack two balls and roll them together, you can get each on down to half the thickness you'd be able to otherwise.

The only trick is getting them to be easily separate-able post-cooking. You accomplish this by brushing the top of one with a bit of sesame oil before stacking the second on top of it. The oil not only keeps them separated like layers of puff pastry, but it gently flavors them with its aroma as well.

The dough is made with a standard wonton-style hot water dough. Adding boiling water to flour helps develop gluten really rapidly, creating a silky smooth dough that's a cinch to roll out and a pleasure to work with. After rolling, they just require a quick stop in a hot skillet, where they puff up and turn spotty brown.

Afterwards, all you've gotta do is.

. gently split them apart. If you're really lazy, you can just use flour tortillas. I've been to restaurants that do it. Not good restaurants, but restaurants nonetheless.

As for the garnishes, cucumber and scallion, both sliced thin are a must. Hoisin sauce is the traditional condiment, but it's the middle of plum season right now, so how could I resist making a quick and easy plum sauce? To deepen the flavor and add some savory notes to the beautiful Italian prune plums I bought from the farmer's market, I based my sauce on a dark caramel gastrique, adding a splash of soy sauce, chili, ginger, and vinegar to the mix.

So tell me seriously: after all that, can you think of anything you'd rather be eating right now than a crispy Chinese duck soft taco?. I've gone through a half dozen ducks this week working on this recipe, and I still am craving it.

The only part of the Peking duck that's missing now that I don't have to go out to a restaurant to get it is the bill,*** and that's the only part I could live without!

*I understand the gringo blasphemy of using plum sauce, but it's plum season, and what the heck—it's delicious. **um. that's what she said? ***sorry for the bad joke. Stupid puns just quack me up.


Easy Peking Duck: Recipe Instructions

First, marinate the duck.

Mix the salt, soy sauce, Shaoxing wine, and five spice powder in a small bowl and massage into the duck.

For the record, authentic Peking duck you get in Beijing is quite bland (the focus is on the flavor of the skin and duck fat) and likely does not use a marinade or five spice but we took the liberty to add more flavor to our easy version.

Leave the duck breasts skin side up on a plate uncovered, and let sit in the refrigerator overnight to marinate and to let the skin dry out. (If you don’t want to wait overnight, reduce the marinating time to 30 minutes).

Next, prepare the Mandarin pancakes.

Mix the flour and salt in a heatproof bowl. Pour the boiling hot water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once it is cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic and allow the dough to rest at room temperature for at least 1 hour.

Roll the dough into a cylinder and cut into 12 equal pieces.

Form each piece into a dough ball, then flatten them out into a small disc about 2 inches in diameter. Lightly brush 6 of the discs with oil, ensuring the sides of the discs are also brushed with oil.

Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each comprised of 2 discs.

Use a rolling pin to roll the discs into 7-inch circles, flipping the pancakes frequently so both of the dough discs are rolled into the same size.

Heat a wok or frying pan over medium low heat, and place one pancake into the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes. Flip the pancake it should be white with just a couple of faint brown patches. Any more than that, and they are overcooked.

After another 30 seconds, the air pockets should be large enough to separate the two pancakes.

Remove the pancake to a plate, and let it cool for another 30 seconds. Now carefully pull apart the two pancakes at the seams. Place finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all pancakes are done.

The pancakes can be reheated in a steamer for about a minute when ready to serve. They also keep in the freezer for up to 3 weeks if you decide to make a larger batch.

If you’d like to serve your Peking Duck with steamed lotus leaf buns (pictured below) rather than mandarin pancakes, see our steamed lotus leaf bun recipe.

Next, prepare your fixings.

Place in small bowls to serve alongside the duck. (Using cantaloupe as one of the add-ins was new to us but was quite common in China. It’s a surprisingly delicious addition!).

Cook the duck and assemble the dish.

Next, preheat the oven broiler on low heat. Heat an oven-proof pan over medium-high heat, and add 1 tablespoon of oil to coat the pan.

Sear the duck breasts, skin side down, for 6-8 minutes. Move them frequently so the skin crisps up and fries in the duck fat that renders out. Turn the heat down to medium if needed.

After 6-8 minutes, or when the duck skin is a bit crispy and dark golden brown, carefully drain off the duck fat and discard (or save for later application to other recipes!).

Flip the duck breasts so they are skin side up.

Transfer them to the broiler for about 3 minutes. Be careful not to burn the skin.

Remove the duck from the broiler and let rest for 10 to 15 minutes. The duck will be cooked about medium to medium well, and will be very juicy.

Transfer to a cutting board and, using a sharp knife, cut into thin slices.

Serve the duck with your warmed pancakes, fixings, and sauce.


How To Make Peking Duck

Peking duck, a Chinese delicacy with centuries of history behind it and a real labour of love for an unforgettable dinner.

Known for its crispy skin and sweet and sour sauce it is served with, Peking duck is a favorite among lovers of Chinese food. The trick for obtaining that crispy skin lies in making sure the duck is very dry before going in the oven.

The duck obtains its peculiar flavor from various aromatics that go in the sauce, like shallots, ginger and five-spice powder. Learn how to make your own five spice salt seasoning with this easy recipe.


Recipe Summary

  • 1 (4 pound) whole duck, dressed
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground white pepper
  • ⅛ teaspoon ground cloves
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 orange, sliced in rounds
  • 1 tablespoon chopped fresh parsley, for garnish
  • 5 green onions
  • ½ cup plum jam
  • 1 ½ teaspoons sugar
  • 1 ½ teaspoons distilled white vinegar
  • ¼ cup finely chopped chutney

Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.

Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.

Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.

Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.

Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.


Chinese New Year Recipes

The Spruce Eats / Ulyana Verbytska

Given the importance of food in Chinese culture, it is not surprising that certain dishes play a major role in Chinese New Year celebrations. Foods that are considered lucky or offer good fortune are part of the menu, as are ingredients whose names in Chinese sound similar to other positive words. Tangerines and oranges are passed out freely during Chinese New Year as the words for tangerine and orange sound like "luck" and "wealth," respectively pomelos are found everywhere as the Chinese word for them sounds like the verb "to have." In addition, certain dishes are served throughout the two-week celebration based on their physical appearance: a whole chicken eaten during the Chinese New Year season symbolizes family togetherness, and uncut noodles represent a long life.

Our collection includes recipes especially popular during the Chinese New Year season from appetizers to dessert, these lucky foods are delicious, worth trying, and representative of Chinese culture at one of the highlight moments of its yearly traditions.


Chinese New Year Recipes That Will Bring You And Your Taste Buds Good Fortune

Thursday, February 19, marks the start of the Chinese New Year. It's time to say so long to the Year of the Horse and welcome the Year of the Goat. As with most holidays worth celebrating, there's a long list of special food associated with the Chinese New Year, many of them said to bring good luck.

Fish is often served because the Chinese word for fish, , sounds like the Chinese word for abundance. Chinese dumplings are also said to bring prosperity -- and the more you eat, the better. That's a tradition we can stand behind. Other lucky dishes for the Chinese New Year include Niángāo, or glutinous rice cakes, tāngyuán, which are sweet rice balls, and long noodles, which are supposed to bring longevity. Duck, one of our favorite dishes, symbolizes fertility and health. Chinese tradition holds that duck and chicken should be brought to the table whole for the New Year's dinner -- only then can the carving begin.

The Year of the Goat is said to bring stability and tranquility and is also supposed to be a good time for education -- making it a great time to learn how to make some new recipes. We've rounded up 19 recipes to help you ring in the Year of the Goat in true style. Hopefully they'll bring you a ton of good fortune, but at the very least, they'll bring your taste buds a feast for the ages.


Peking Duck Pancake

Learn two ways to make peking duck pancake (Chinese pancakes or spring pancake, 春饼). This pancake goes with with moo shu pork, peking duck and other shredded chicken.

In a Peking duck restaurants in mainland China, peking duck usually is served with steamed soft pancakes. We get another name for the pan-fried version: 单饼 which means “single pancakes”. Those single pancakes are not directly served with peking duck but with normal homestyle salad or stir fries (the ingredients are usually shredded). I made those pancakes when I fry to catch up the serving ways of moo shu pork and fell in love with those chewy pancakes with a strong aroma of wheat flour.

It is quite easy to make this peking duck pancake at home. The only key step is to make a super soft dough. When the dough is soft enough, we can easily roll out to a thin and larger wrapper. Boiling hot water is the most important ingredients to make the dough soft enough. Using hot boiling water in a dough is called as “烫面” in Chinese. It can help to make the dough soft and shorten the cooking time. We also cook Northern style Chinese scallion pancake with this method. Previously I tried a combination of hot water and cold water. But after several times of testing, even with hot water only, the pancake can be chewy enough.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup hot boiling water+ 20ml for adjusting
  • 3 tablespoon sesame oil or other vegetable oil

In a large bowl, stir in hot water. Set aside until cool down. When the dough is still hot, it can be quite sticky and hard to knead.

Knead until smooth dough. Covered and rest for 15 to 20 minutes.

Divide the dough into 18 similar portions.

Pan-fried method: take one portion out and flatten. Brush oil on the surface.

Then overlay with another small portion. Roll the two pieces together.


Brush a small layer of oil on a pan (only a small amount needed) and fry over medium fire until one side is brownly dotted and then turn over and fry the other side.

Tear the two pieces apart when the pancake is still warm.

You can also check simplified steamed duck pancake version for a softer and quicker version of Chinese pancakes.


Smoked Duck Related Recipes

How To Smoke A Turkey (Brine Instructions Included) Whether it is for your Thanksgiving dinner or on any other day of the year, here is a simple guide on how to smoke a turkey. This recipe also includes brining, which will result in a great smoke and a delicious meal.

Honey Brined Smoked Chicken Thighs If you have never brined anything, well, you need to! Brining is very easy, it keeps your smoked chicken thighs extremely moist and it takes the flavor of your meat to a whole new level. The recipe is super easy.


Watch the video: Chinese New Year in Hong Kong! Peking Duck and a Parade


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