Skip to main content
Epicurious

Crisp-Skinned Duck with Mock Mandarin Pancakes

3.0

(1)

This dish is similar to classic Peking duck in the way that it is eaten: Slices of breast meat, crisp skin, scallion, and hoisin sauce are rolled inside pancakes. In a traditional rendition the meat from the duck legs would be stir-fried with vegetables, but here the duck legs are served whole.

Be sure to allow three days for this duck to dry in the refrigerator.

Read More
Rotisserie Chicken Congee
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Hong Kong Egg Scramble
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Kung Pao Chicken
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Southern Thai Fried Chicken (Gai Tod Hat Yai)
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.