Name: Peking Duck
Prep time: 30 min
Total time: 50 min
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 1/4-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

Step 1

Score skin side of each duck-breast half in a 1/2-inch crosshatch pattern. Season generously with salt.

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Step 2

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.
Step 3

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.
Step 4

Thinly slice duck on the bias, against the grain. Serve, with steamed pancakes, cucumbers, slaw, chiles, sauces, and scallions.

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Peking Duck

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