Cooking on Orange Street: Peking Duck

Chef K was sooooo excited to try his hand at this Chinese classic. For two weeks in a row, we were denied fresh duck at the farmer's market -- first, because we passed up the duck to make chicken instead, and then the next week because we came too late in the day and they were sold out.

So when we finally got our hands on one, Chef K pounced and right away started brining it and prepping it for its two-day transformation into the dish we all love.

Since the idea of hanging it up overnight (the proper traditional way) made the professional in him queasy, he put the brined duck in the fridge for about 8 hours to dry out:

Then he roasted it and together we shredded it and set out the hoisin sauce, thinly sliced scallions and warmed buns. A definite treat!