Peking duck [Bianyifang] from Signature Dishes That Matter (page 263) by Pat Nourse and Susan Jung and Christine Muhlke and Howie Kahn and Andea Petrini

  • scallions
  • cucumbers
  • whole duck
  • five-spice powder
  • plum sauce
  • Chinese pancakes
  • duck broth
  • maltose syrup
  • sugar garlic dipping sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must cook 3 days.

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