Peking duck wraps! They seemed like such a fancy dish when I was young — something I only ate when my family went out for a special dinner. It never occurred to me that I could make them at home, until my husband and I picked up a 4 lb. duck from King Cole Ducks (only $15!) a few weeks ago, and I wanted to do something other than just roast it in the oven. I thought, I wonder if I could make Peking duck out of it? Well, here’s what happened!
The Peking duck turned out super yummy, with a lovely reddish-brown crispy skin and lots of soft, delicious fatty bits. After I took it out of the oven, it got significantly less crispy while I spent 40 minutes making the pancakes, so next time, I’ll be sure to have everything prepped so that we can eat the duck ASAP :’P
There were a few links I found very useful while making the duck: Serious Eats has two terrific articles here and here, Viet World Kitchen has a multi-page post with explanations and lots of pictures, ChowTown gives a nice history and summary of Peking duck, and The Salt talks about the hair dryer’s usefulness in the kitchen. The recipe for the pancakes can be found here.
Duck really is super delicious, so I’m looking forward to cooking more with it in the future!