Discount Peking Duck – This was my attempt at making the famous Beijing dish mor…

Discount Peking Duck – This was my attempt at making the famous Beijing dish more feasible at home. I removed the skin from the duck then slow roasted with chinese bbq glaze (maltose + soy sauce) to crisp up. I sous vide the underlying skinless meat with five spice to get perfectly medium duck breast.

Unfortunately, using the usual method of removing skin from raw proteins will not yield as thin a skin as the OG air pumped version! As such the skin was slightly chewy I guess next time i have to figure out how to scrape away the layer of epidermal fat.

Another lazy homecook substitute I made was to use instant prata, separating into two layers to get a thinner pancake. In the end, still had a p tasty wrap with hoisin sauce.
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