7 September, 2008

“Peking” Duck

plum sauce

This is from Judith Wills’ Top 200 Low-Fat Recipes (out of print). It was nice, and very quick to make, but the duck itself, while virtuously low-fat, was a bit disappointing: no crispy skin! It was also a bit underdone; I think Peking duck really does need to be shreddable with a fork.

I would highly recommend buying the pancakes if they are available in your area; they aren’t here, so I had to make mine, using a Kenneth Lo recipe. Again, they are simple, but fiddly. It’s best to make them ahead of time and reheat in a steamer. That way, you will be relaxed when your guests arrive. I also recommend making more than you think you need, then you can throw away the ruined ones.

I was most pleased with the home-made plum sauce; effort vs. results was on a different scale to the other two items. Really delicious, and quick to make. I will certainly make this again … with real Peking duck next time :-)
Recipe for “Peking” Duck »

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