Remember my experiments with Sichuan and Peking duck earlier this year? After those initial forays, I wanted to make a whole 3-course Peking duck meal with the Mandarin pancakes, stir-fry and final soup. Editor Russ Parsons of the Los Angeles Times "Food" section let me go at it and the article was published today.
I cooked a lot of ducks to perfect the recipes, and the photos above give you the highlights. The roasted duck. Its crisp flesh in a homemade pancake (it's like a flour tortilla but better), the stir-fry with the roast duck meat, and the final soup made from ducky broth and cabbage.
Don't be daunted. It surprisingly doesn't take much to produce this wonderful Chinese meal in your home kitchen. My husband and I ate it multiple times during recipe development. We never tired of it and didn't even develop duck tummies. Seriously.
Check out my journey toward Peking duck-dom, recipes, and techniques:
Dine-in Duck (Los Angeles Times, July 29, 2010)
Start practicing on your family and friends. Let me know your thoughts!
Related Chinese duck recipes:
Chinese Fragrant and Crispy Duck - Version 1 (Xiang Su Quan Ya)
Chinese Fragrant and Very Crispy Duck - Version 2 (Xiang Su Quan Ya)
Homemade Peking Duck
