Mary & Martha's Kitchen Recipe

Category	Duck
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Peking Duck 2 Recipe 1 x SEE :PEKING DUCK 1" FOR INGR 6. Combine the sherry, sesame oil, sugar, soy sauce, and Hoisin Sauce. 7. To assemble, place duck slices on pancakes. Add scallions, cucumbers, and Hoisin Sauce mixture to each. Serve. We insist on using Long Island ducks for this, our specialty. When we carve the duck in front of our guests, they may request skin only (the traditional way of eating Peking Duck), skin with meat, or meat from a certain part of the duck. The air separates the skin from the meat; the marinade and the hanging help to a create a deliciously rich, crisp skin.

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<h1>Peking Duck 2</h1> <h2>Recipe</h2><p> <P>1 x SEE :PEKING DUCK 1" FOR INGR <P>6. Combine the sherry, sesame oil, sugar, soy sauce, and Hoisin <P>Sauce. 7. To assemble, place duck slices on pancakes. Add scallions, <P>cucumbers, and Hoisin Sauce mixture to each. Serve. We insist on using Long Island ducks for this, our specialty. When we carve the duck in front of our guests, they may request skin only (the traditional way of eating Peking Duck), skin with meat, or meat from a certain part of the duck. The air separates the skin from the meat; the marinade and the hanging help to a create a deliciously rich, crisp skin. <div><a href='http://www.maryandmarthaskitchen.com/Peking_Duck_2/39782/' title='Peking Duck 2 Recipe'>Peking Duck 2 Recipe</a></div>

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