Peking Duck with Mandarin Pancakes and Plum Sauce

Make this classic restaurant meal at home, entirely from scratch: We show you how to make the duck, the pancakes, and your own plum sauce.

Peking Duck inspired by A Christmas Story — Binging With Babish

A Christmas Story, beyond its bunny suits and leg lamps, is fondly remembered by Generation X-ers for its unfortunate portrayal of Chinese-Americans, and their alluring turkey alternative: peking duck. Crisp skin, juicy meat, deep flavor, all wrapped up in a Mandarin-style pancake with thinly sliced

Easy Mandarin Pancakes (w/ Dumpling Wrappers!) - The Woks of Life

This EASY recipe for mandarin pancakes is made from a pack of dumpling wrappers, oil, and a rolling pin. Taco night? How about a Mandarin pancake night?

Crispy Duck Wrap

Duck legs are braised to perfection for this crispy duck wrap, de-boned and then wrapped in a scallion pancake blanket and pan-fried until crispy. We used the braising liquid

Chinese Braised Duck Legs: Easy Recipe! - The Woks of Life

This Chinese braised duck legs recipe is as exquisite as it is simple. Carefully seared and braised with scallions, the sauce is perfect with steamed rice.

Moo Shu Chicken (with Homemade Mandarin Pancakes)

Ready for a traditional moo shu chicken that's higher quality than takeout? Check out this easy, authentic, restaurant-style recipe!

Roasted Braised Duck

This roasted braised duck recipe is so good. With a few special ingredients and a little time, you’ll have an amazing, special dinner on your hands!

Braised Duck with Taro

Do you ever wish that restaurants could be a little more creative with their menus? Why do all Cantonese restaurants serve the same dishes? Why do all Shanghainese and Sichuan restaurants do the same? The

Nanjing Salted Duck

Nanjing salted duck is a classic recipe of Huaiyang Chinese cuisine. Learn how to prepare this recipe at home with just a few simple pantry ingredients.

Pan-Seared Duck Breast With Orange Pan Sauce

To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.