Martha_Stewart_Living_-_February_2016_USA__

MAKE AHEAD

For the slaw, you can

slice the bok choy and chiles

one day ahead and

refrigerate them in separate

containers. Preparing

the slaw up to eight hours

in advance is actually

recommended, since its

flavors marry with

time. You can also make and

refrigerate the whiskey-

sour mixture the morning

of the party.

SERVE

Thinly slice the duck

just before serving. Mu shu

pancakes steam quickly;

warm eight at a time so they

will stay pliable. Keep

dessert casual and carefree:

Slice up a few tropical

fruits—we like mangoes,

papayas, and kiwifruits—

and arrange them on

a platter or tray.

From top: The six-

ingredient slaw makes

a light side for the rich

duck. A pitcher of drinks

means the host doesn’t

have to be the bartender,

too; orange marma-

lade and lime juice flavor

these whiskey sours.

“PEKING” DUCK

Active Time: 30 min.

Total Time: 50 min.

Serves: 8

2 boneless duck-magret

breasts (about 2 pounds;

available at dartagnan

.com), room temperature,

halved and patted dry

Coarse salt

Cabbage leaves or a

parchment round with

several small perfor-

ations, for steaming

16 mu shu pancakes (available

in the freezer section of

Asian groceries) or 8-inch

flour tortillas

4 Persian or mini cucumbers,

cut on the bias into ¼-inch

slices, for serving

Baby Bok Choy Slaw (see

recipe, opposite), for serving

Thinly sliced chile peppers,

hoisin and plum sauces,

and very thinly sliced scal-

lions, for serving

1. Score skin side of each
   duck-breast half in a ½-inch
   crosshatch pattern (see
   how-to, opposite). Season
   generously with salt.
   2. Arrange breast halves in a
   single layer, skin-side down, in
   a large skillet. Place over medium-
   high and cook until skin is crisp
   and golden brown, 8 to 10
   minutes. Flip, reduce heat to
   medium-low, and continue
   cooking until a thermometer in-
   serted in thickest part registers
   135° for medium-rare, 5 to 7
   minutes.Transfer to a carving
   board; let rest 15 minutes.
   3. Meanwhile, set a steamer
   basket (preferably bamboo)
   lined with cabbage leaves or
   parchment in a wok or skillet
   containing 1 inch of simmering
   water. Place pancakes in bas-
   ket, cover, and steam until warm
   and pliable, 3 to 4 minutes.


2. Thinly slice duck on the
   bias, against the grain. Serve,
   with steamed pancakes, cu-
   cumbers, slaw, chiles, sauces,
   and scallions.

Get Cooking

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Entertaining

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FOOD & GATHERINGS