Food & Cooking Recipes Ingredients Meat & Poultry Peking Duck Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: David Malosh Prep Time: 30 mins Total Time: 50 mins Servings: 8 Mu shu pancakes steam quickly; warm eight at a time so they will stay pliable. Set out the duck and all the accompaniments so guests can fill their own pancakes. Ingredients 2 boneless duck-magret breasts (about 2 pounds; available at dartagnan.com), room temperature, halved and patted dry Coarse salt Cabbage leaves or a parchment round with several small perforations, for steaming 16 mushu pancakes (available in the freezer section of Asian groceries) or 8-inch flour tortillas 4 Persian or mini cucumbers, cut on the bias into ¼-inch slices, for serving Baby Bok Choy Slaw, for serving Thinly sliced chile peppers, hoisin and plum sauces, and very thinly sliced scallions, for serving Directions Score skin side of each duck-breast half in a 1/2-inch crosshatch pattern. Season generously with salt. Arrange breast halves in a single layer, skin-side down, in a large skillet. Place over medium-high and cook until skin is crisp and golden brown, 8 to 10 minutes. Flip, reduce heat to medium-low, and continue cooking until a thermometer inserted in thickest part registers 135 degrees for medium-rare, 5 to 7 minutes. Transfer to a carving board; let rest 15 minutes. Meanwhile, set a steamer basket (preferably bamboo) lined with cabbage leaves or parchment in a wok or skillet containing 1 inch of simmering water. Place pancakes in basket, cover, and steam until warm and pliable, 3 to 4 minutes. Thinly slice duck on the bias, against the grain. Serve, with steamed pancakes, cucumbers, slaw, chiles, sauces, and scallions. Cook's Notes How to Score a Duck BreastTo render the fat from a duck breast and ensure crisp skin, use a sharp knife to score the fat side of each breast half in a 1/2-inch crosshatch pattern. Be sure to slice entirely through the skin and fat, but don’t penetrate the meat or it may dry out and overcook. Rate it Print