Crisp-Skinned Duck with Mock Mandarin Pancakes Recipe | Epicurious.com
"This dish is similar to classic Peking duck in the way that it is eaten: Slices of breast meat, crisp skin, scallion, and hoisin sauce are rolled inside pancakes. In a traditional rendition the meat from the duck legs would be stir-fried with vegetables, but here the duck legs are served whole. Be sure to allow three days for this duck to dry in the refrigerator...."
INGREDIENTS
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two 5- to 6-pound Long Island (Pekin) ducks, thawed if frozen
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1 cup boiling water
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1/4 cup honey
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1 tablespoon rice vinegar
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24 or 48 thin scallions for scallion brushes
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hoisin sauce
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Mock Mandarin Pancakes
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