The Jailhouse

[nealgalt]

Occam-The Peking duck recipe I use involves rubbing the duck with absolute alcohol to remove water from the skin, and then chilling it in a low humidity, low temperature environment for 48 hours.

Traditionally only the skin and the breast meat are served, accompanied by a duck and chinese cabbage soup made from the legs, thighs, and back. Most restaurants work one duck ahead because of that.

Hoisen sauce with the spring onions (also used as a brush for the sauce application) and chinese crepes for the wrap.

Yum.