Week 22: East Asian – Plum & Peking Duck Pizza

To satisfy the rather broad requirement of East Asian cuisine, I pizza-morphed the dish I long for the most: Peking Duck. Such a feat required a bit of skirting traditional preparations for a more convenient Western take on the dish. Serious Eats had some mad tips in this department.

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First the duck was salted and air-dried for 2 hours before coating with a honey, soy and baking powder mixture for another 12 hours.

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The duck was roasted on a low oven heat (300-350 degrees F) until the skin turned golden brown. The meat was sliced to replicate the Peking Duck style.

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Meanwhile, I cooked up a batch of the Serious Eats’ plum sauce.

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With plum sauce and a little cheese to soften the edges of this pie, the roasted duck was applied liberally and the whole was tossed into the oven.

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Cucumber sticks sand scallion ribbons were prepared for post-oven additions, as was a mixture of hoisin and plum sauce for drizzling over.

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The pizza tasted much like my memories of the very few true Peking Duck experiences of my memories. While the extra stint in the oven over cooked the duck a tad, the cucumber was fresh and the plum sauce light and vibrant.

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Having purchased my first bottle of Japanese wine just a week after Week 8’s Japanese challenge, I leapt at the chance to pair a wine so well suited for the theme.

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It may have not been the best pairings, what with fruit and a bit of chili spice calling desperately for Riesling, I still find the wine fascinatingly delicious and extremely well balanced with tart fruits and minerality dancing about the palate as if it were expected of the style. I will be chasing Japanese wines again, but likely not alongside a pizza like this.

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