Peking duck has a reputation for being a restaurant-only affair, all lacquered skin and elaborate air-drying rituals. This home-style version skips the ceremony but keeps the payoff: shatteringly crisp duck skin, tender meat, and that sweet-savoury hoisin hit wrapped up in a soft pancake.
We use duck breasts instead of a whole bird, which means no special equipment and no multi-day drying process — just a well-scored piece of duck, a hot pan, and a short rest in the oven to render the fat properly.
Serve it the traditional way: warm pancakes, a smear of hoisin, matchsticks of cucumber and spring onion, and let everyone build their own. It's the kind of dinner that feels like an occasion even on a Tuesday.
