Full Recipe
Author
Food Network Kitchen | 2024-06-20
Description
The crispy skin and juicy meat of restaurant-style Peking duck is easy to capture at home in this recipe that is made using duck breasts only — no whole duck required. Marinating the duck breasts in a mixture of hoisin sauce, oyster sauce and aromatics results in flavorful, tender meat. The dish's signature crunchy skin is achieved by deeply scoring it, air-drying in the refrigerator and then starting the breasts skin-side down in a cold skillet, a method that effectively renders the fat during cooking for irresistible results. Gather the classic accompaniments of scallions, cucumber and hoisin and diners can assemble the duck in classic wrappers, or you can use steamed bao buns instead, a fun variation.
