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Crispy aromatic duck.
You may be surprised to learn that the roots of this dish are not to be found in the Forbidden City in Beijing, but in the kitchens of 1960s north London. A former chef from the Chinese embassy, who was a master in the traditional methods of making Peking duck, set up his own London restaurant. As there was little demand for whole ducks, the chef devised this technique of braising then deep-frying portions of duck to serve with the traditional condiments of pancakes and hoisin sauce.
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