Martha_Stewart_Living_-_February_2016_USA__

RECIPES AND FOOD STYLING BY GREG LOFTS; LARGE ABBESSES PLATE, IN RED, AND SOLID LINEN NAPKIN, IN BISCUIT,

CANVASHOMESTORE.COM

“PEKING” DUCK PARTY

Crisp, lacquered Peking duck is a beloved restaurant dish, with good reason.

It makes a delicious hands-on meal (you roll up the meat in mu shu pancakes

with tangy hoisin sauce), but preparing it is traditionally a long, complex

process. Our shortcut, made with duck breasts, delivers big flavor and all of the

fun—in under an hour. Invite friends to share in the feast. Start the evening

off with a pitcher of whiskey cocktails—a festive punch with punch—and

end with cups of green tea and sliced tropical fruits.

PHOTOGRAPHS BY DAVID MALOSH

MENU

“Peking” Duck

Baby Bok Choy Slaw

Marmalade

Whiskey Sours

Set out the

duck and all the

accompani-

ments so guests

can fill their

own pancakes.

MARTHASTEWART.COM

Entertaining

44

FOOD & GATHERINGS