Peking Duck from Mission Street Food by Anthony Myint and Karen Leibowitz
Peking duck is all about the crispy skin. Our alternative to roasting whole ducks is to start with separate skins and make cracklin. Ideally, you’d use duck skin, but chicken skin is easier to...
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Ingredients
- 5–10 thai chilies
- 2 cups hoisin sauce
- 1 pound raw duck (or chicken) skins
- 12 scallion pancakes, tortillas, or flatbreads
- cucumber, scallion, and cilantro for garnish
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