What's for supper - Second Course

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cerebus said:
Did you do the Peking yourself? It's hectic difficult, I don't even know how you'd start with that. Peking is one of those dishes that can only really be done right in a restaurant I think.

Also what's up with the pancakes, they look raw?

Looks good though
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It was a somewhat adapted recipe...we did have the two ducks drying in the fridge for like 3 full days after pouring boiling water over them...it was a long process and tbh probably not 100% authentic but certainly yumm.
 
flytek said:
It was a somewhat adapted recipe...we did have the two ducks drying in the fridge for like 3 full days after pouring boiling water over them...it was a long process and tbh probably not 100% authentic but certainly yumm.
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I think the really tricky part is blowing out the skin from the inside. Never had peking duck myself, dying to try it though.
 
cerebus said:
I think the really tricky part is blowing out the skin from the inside. Never had peking duck myself, dying to try it though.
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We definitely didn't do that :p
Ours were woolies ducks with no heads etc...I think authentically its done with heads on and all holes sewn up..
 
Biltong cheesy pasta.

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