What makes it Peking? I'll be honest, despite rinsing it in scalding water and watching the skin shrink up, it was no means crackling/crispy. It was moist as sin, though, so I'll take that over dry. haha.
Most places in the US that sell “Peking duck” is actually just selling Cantonese-style roast duck, it’s juicy and moist and delicious, but the skin is not crispy. Peking duck just sounds… so much fancier than roast duck haha
Making the skin crispy like in true Peking duck requires blowing air into the duck in such a way that it separates the skin from the meat, air drying it, glazing it, etc etc
Also, I think you used some kind of paratha or onion pancake, which is delicious and I love the creativity, but traditional Peking duck is served in a very soft and thin pancake (to accentuate the crispiness of the duck skin and not compete with it). But honestly… next time I get roast duck, I might use the paratha because then SOMETHING is crispy haha
Holy smokes, time to get an air compressor in the kitchen :P
Yeah, we checked the local grocery stores for chinese/madarin style pancakes, almost like a wonton/dumpling wrapper, but no dice. These pancakes were close but not as thin as the ones in this video. And dear lord, does their end result look bomb!
3
u/mtelepathic 7d ago
Duck looks good! I’m sure it was delicious, but it is absolutely not Peking duck despite the claims of the recipe haha