Cooked up Kenji’s Peking Duck for New Years supper tonight. I’m super impressed by how easy it was. The skin was nice and crisp and the lacquer was super pretty.
Any tips for getting the pancakes thinner though? Did the double stack with sesame oil in between and then separated after the grill. They came out more like thin tortillas rather than the mu shu type pancakes I was expecting. Felt like they were going to tear if I rolled any harder…and even with boiling water I felt a lot more spring-back on the dough than I was expecting.
They were tasty but I’d love to get them restaurant thin.
by Anonymous5791