Peking Duck Pancakes, Chi Lin, Los Angeles
Chef Tyson Wong takes no shortcuts and painstakingly follows a time-honored procedure to make his high-end, gourmet version of Peking duck. First he blows air into the duck to puff up its skin (thereby separating it from the fat); then he rinses the duck with a maltose syrup mixture that gives the skin its signature crispness upon roasting and hangs and dries the bird for eight hours in a refrigerator kept at the right temperature and humidity; and, finally, roasts the duck in two stages (for a total cooking time of about an hour).
As per tradition, the duck is presented to guests before carving and served tableside. It’s served with thin, small, wheat-flour pancakes, made in-house, topped with plum sauce, and combined with fresh spring onion and julienned cucumber.