Peking Duck 3 Ways
While most people are somewhat familiar with this famous duck dish, fewer will have experienced it beyond eating the crisp duck in a crepe or bun form. There is absolutely nothing wrong with just devouring the shattering skin tucked tightly in a flour crepe with a few slices of scallion and a dash of hoisin sauce, but why stop here when there’s the slowly roasted duck has so much more to offer? We stumbled upon this off-menu option at Peking Duck House on Mott street in Chinatown two years ago and ever since, once in a while, an email chain among friends starting with something like “mmm duck” will quickly escalate into an excursion to a restaurant that might normally not even have registered on our radar.
This time was no exception. LZ’s first visit back since moving away from New York almost a year ago had us salivating for this delicious meal so of course, it was designated as the reunion meal. With 6 of us present, it called for more than the typical order of duck 3 ways and thus another duck simply prepared was added along with our usual order of sauteed string beans.
A typical Peking duck meal starts with the condiments and accompaniments to the hands-on meal: julienned cucumbers and scallions, hoisin sauce and flour crepes. While the crepes at Peking Duck House more or less resembled flour tortillas, I still prefer it to the steam buns you sometimes see at other restaurants. Clearly, my focus is 100 percent on getting as much of the duck as possible.
After an obligatory presentation of the star of the meal to its hungry guests, the duck is carved swiftly at table side.
Within 5 minutes, our meal ready for us to dig in.
A piece of steaming crepe, a slice of crispy duck skin, a few wisps of scallions and a drizzle of hoisin sauce, my wrap is one biter (personal preference but it’s perfectly okay to squeeze a few more slices of duck in to make a small burrito).