Imperial Duck, Wing Lei

Sometimes called Peking Duck, or Beijing Duck, this extravagant preparation is nothing less than imperial when it’s served at Wing Lei. The roasted duck, with its golden-brown skin, is transformed into two courses. First, it arrives at your table whole on a cart before a server expertly slices 16 pieces from it. These are tucked into fluffy white bao or thin crepes to make sandwiches with thinly sliced scallion and hoisin sauce, while the rest of the duck is whisked away to the kitchen to become the filling for lettuce cups.

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