Today let us rejoice in the great Holiday that National Peking Duck Day. Ok maybe that is a bit much. But Duck is incredible. People either seem to love it or hate it and if they haven’t had a perfectly seasoned and cooked Duck, they most likely will hate it. Then they usually start going off about other foods they hate and well the story goes downhill from there.
That is why we here The Supreme Plate, are glad that Peking Duck has its own day, that will hopefully entice people to give it a chance and put it on their plates and in their stomachs.
Something can be said for some crispy duck wrapped inside a warm fresh crepe. For those of you that haven’t had this incredible dish, you might need to be slapped upside the head. Ok we won’t go that far but it is truly some of the most amazing simplistic food you will ever have in your life.
That is to say you can pull off the crepe as it should be done. Don’t overcook the crepe and don’t undercook the Duck that’s just a bad evening waiting to happen at that point. You want to make sure that you have the perfect balance of the crispy skin, sliced Duck meat, scallion, cucumber and Hoisin sauce in your crepe.
Hoisin can be found in most major supermarkets on the Asian foods isle and for those that are leery of buying things they don’t know, Kikkoman makes a nice low sodium version that will work great for this recipe.
