My absolute favourite restaurant Chinese dish is definitely the Peking Duck. The flour pancake wrap with crispy duck skin and a bit of meat. YUM. Since I have some time on my hands this summer, I thought I would give it a try and make it at home. Read some recipes and videos online and as per my cooking style, I started eyeballing and making it my own. (Baking however is completely different where I would follow a recipe religiously!)
Didn’t care to roast a whole duck as I’m only making dinner for two. And I coincidentally have 2 frozen duck breast in the freezer. Didn’t take a lot of pictures throughout, but was pretty happy with how it turned out. Nick was happy as well when he came home from volleyball to Peking Duck dinner. Didn’t actually take too long to make. Approx 40 minutes to make the wrap and roll it out. And approx 30-45 mintues of cooking time of the duck breast. I was overly generous with the cooking time to ensure it is thoroughly cooked as I don’t even like to see pink on duck meat. Sauce and cucumber side dish took all of 5 minutes to prepare. Onto the making of my homemade Peking Duck!
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