Peking Duck
Ingredients
- 5 lb whole domestic duck
- 1 tsp salt
- 0.5 tsp black pepper
- 1 0.5 cup all-purpose flour, sifted
- 2 whole eggs
- 2 cup water
- 1 tbsp vegetable oil (for the pan)
- 1 cup hoisin sauce
Instructions
- 1
Preheat the oven to 350°F.
- 2
Season the entire duck inside and out with salt and pepper. Place in a roasting pan and roast for 2 hours.
- 3
While the duck roasts, make the pancakes: in a mixing bowl, whisk together the flour, eggs, and water until smooth. Season the batter with salt.
- 4
Lightly oil a 6-inch non-stick pan and heat over low heat. Pour 1 tablespoon of batter into the pan, swirling to form a very thin pancake. Cook until set on top and golden underneath, about 30 seconds per side. Stack the cooked pancakes under a damp towel to keep moist. Repeat with remaining batter.
- 5
Remove the roasted duck from the oven. Remove the wings and legs, then carve the remaining meat into thin slices. Reserve the crispy skin.
- 6
To serve, smear each pancake with hoisin sauce. Lay duck slices and pieces of crispy skin in the center. Roll the pancake tightly, tucking the ends in like an envelope.
- 7
Garnish each plate with either a leg or wing. Serve immediately.