miles wrote:
> ... One of my favourite dishes in any
> Chinese restaurant in Australia is Peking Duck Pancakes, which also
> commands a high price. Do you, or any at rec.food.cooking know a simple
> method of creating this succulent dish?

There are plenty of good recipes out there- but they're all very time
consuming. See, for example:

http://www.foodnetwork.com/food/reci..._18948,00.html
http://www.webwombat.com.au/lifestyl...pes/peking.htm

....although both leave out what I was told is a critical step: In
making the Mandarin Pancakes, press out two balls of dough, and then
sandwhich them together, with a little sesame oil between them. Now
when you roll them out you can get a much thinnner pancake. They should
be fried- but not browned- and then pulled apart and set aside.

The air drying of the duck is necessary to get the perfect crisp skin;
traditionally, when this dish was served at banquests, only the skin
was served to the diners, along with the pancakes and scallions, and
the meat and broth used in other dishes.

If you're in a hurry and don't mind a less than perfect skin, you can
skip the air drying. And if you don't want to make the Mandarin
Pancakes, you could use hand-made tortillas.I won't tell.

-- mike
http://smsfr.blogspot.com