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5
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Go For it! It's Easy.,
February 7, 2009
By Sampson322
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"We drive a good two hours a couple of times a year to a fabulous restaurant in Falls Church, VA-the Peking Gourmet-for peking duck, jeo-yen shrimp and Schezuan beef proper. Now I can't recreate the beef and shrimp, but I can make the duck now. And it's easy. We bought the ducks frozen at the grocery. They are a little smaller than the restaurant ducks. One duck for two people as our dinner was good. Thaw them out, wash and dry and then we hung them in the garage with a fan blowing on them. It's winter now so it was nice and cold out there. Dried the skin nicely. Follow the recipe and you will will have a beautiful, crispy, golden bird. Recommendations: use tender scallions or spring onions and cut the greens into thin strips. Also-my first try at the pancakes was OK. A little thick. Try to get them thin. I will try a tortilla press next time. Use a sharp knife and "shave" small pieces of skin off the bird, scrap the fat off the meat and then "shave" off the meat. Lay a small stripe of plum sauce, scallions, meat and skin in your pancake. Fold and enjoy heaven! We have converted non duck eaters with this recipe. Don't miss out on something great."
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60 of 62 people found this review helpful.
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