The weekend is a great time to be a bit more experimental in the kitchen and try something totally different. I love Peking duck and have been trying to perfect this recipe for many years. Since many of us don’t have a wood-fired oven at home, just a conventional one, the result is a cross between a roast Cantonese-style duck and Peking Duck. Go that one step further and fry the duck once cooked for a crispy, aromatic-style duck found in Chinese restaurants all over the world. Serve with steamed wheat flour pancakes with cucumber slices and spring onion threads. Duck-elicious! The full and detailed recipe can be found in Exploring China: A Culinary Adventure - it really is worth the effort! Love, Ching x
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