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Easy "Peking Duck" Lettuce Cups
Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
duck, vegetable oil, salt, black pepper, green onions, cloves, hoisin sauce, lemon, sesame oil, hot sauce, rendered duck, bibb lettuce, cucumber, sesame seeds
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Crispy Duck Legs with Toasted Hazelnut and Garlic Sauce
Marcia Kiesel roasts duck legs simply with salt and pepper until the skin is crisp, then makes a sauce by thickening the meaty cooking juices with hazelnuts, toasted bread, and garlic.
olive oil, spanish onion, cinnamon, chicken stock, butter, garlic, baguette, dry red wine, peking duck, plum tomatoes
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Franck Deletrain's Long Island Duck Breast with Green Zebra Tomatoes
Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
sugar, salt, rice vinegar, water, coriander seeds, fennel seeds, bay leaves, mustard, garlic, peking duck, chicken broth, mirin, honey, pepper, spice mix, shallot, peppers, tomatoes, butter, cinnamon, peaches
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Peking Pork Chops
I believe I am the original poster of this recipe. My mom handed this recipe down to me several years ago and it has recently become very popular with busy moms all over the Internet. Try using Chinese ketchup instead of regular. Serve with steamed white rice like jasmine or basmati and/or Chinese noodles.
brown sugar, ginger, soy sauce, ketchup, garlic
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Roast Duck
A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming
duck, navel orange, lemon, water, coriander seeds, soy sauce, butter, flour