Everyday Food: Have a Peking duck party

• 2 boneless duck-magret breasts (about 2 pounds; available at dartagnan.com), room temperature, halved and patted dry
• Coarse salt
• Cabbage leaves or a parchment round with several small perforations, for steaming
• 16 mu shu pancakes (available in the freezer section of Asian groceries) or 8-inch flour tortillas
• 4 Persian or mini cucumbers, cut on the bias into  1⁄4-inch slices, for serving
• Baby bok choy slaw (recipe follows), for serving
• Thinly sliced chile peppers, hoisin and plum sauces, and very thinly sliced scallions, for serving

1. Score skin side of each duck-breast half in a  1⁄2-inch crosshatch pattern (see how-to below). Season generously with salt.

2. Arrange breast halves in a single layer, skin side down, in a large skillet. Place over medium-high heat and cook until skin is crisp and golden brown, 8 to 10 minutes. Flip, reduce heat to medium-low and continue cooking until a thermometer inserted in thickest part registers 135 degrees for medium-rare, 5 to 7 minutes. Transfer to a carving board; let rest 15 minutes.

3. Meanwhile, set a steamer basket (preferably bamboo) lined with cabbage leaves or parchment in a wok or skillet containing 1 inch of simmering water. Place pancakes in basket, cover and steam until warm and pliable, 3 to 4 minutes.

4. Thinly slice duck on the bias, against the grain. Serve with steamed pancakes, cucumbers, slaw, chiles, sauces and scallions.

How to score a duck breast

To render the fat from a duck breast and ensure crisp skin, use a sharp knife to score the fat side of each breast half in a  1⁄2-inch crosshatch pattern. Be sure to slice entirely through the skin and fat, but don’t penetrate the meat or it may dry out and overcook.

Nutritional analysis per serving: 311 calories, 10 grams fat, 28 grams carbohydrates, 25 grams protein, 87 milligrams cholesterol, 319 milligrams sodium, 2 grams dietary fiber, 30 percent of calories from fat.

If you’re making the slaw more than an hour in advance, keep it in the refrigerator; let it stand at room temperature for about 30 minutes before serving.

• 3 pounds baby bok choy, trimmed and thinly sliced lengthwise
•  1⁄3 cup unseasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon safflower oil
• 2 chile peppers, such as Fresno or serrano, thinly sliced into rounds, ribs and seeds removed (for less heat, if desired)
• Coarse salt

Toss together bok choy, vinegar, both oils and chiles in a large bowl. Season with salt. Let stand until bok choy collapses to half its volume (it will darken slightly), at least 20 minutes. Toss again before serving.

Nutritional analysis per serving: 239 calories, trace fat, 17 grams carbohydrates, trace protein, no cholesterol, 12 milligrams sodium, 1 gram dietary fiber, 0 percent of calories from fat.

It’s worth seeking out high-quality maraschino cherries, such as those from the brand Tillen Farms, which are free of artificial color.

• 20 ounces bourbon (2  1/2 cups)
•  1/2 cup fresh lime juice (from 4 limes)
• 1 tablespoon plus 1 teaspoon superfine sugar
•  1/2 cup orange marmalade
•  1/4 teaspoon angostura bitters
• Crushed ice and maraschino cherries in liquid, for serving

1. Combine bourbon, lime juice, sugar, marmalade and bitters in a pitcher. Stir vigorously until sugar and marmalade are dissolved.

2. Fill glasses with crushed ice, top with bourbon mixture, and serve each with a maraschino cherry and a drizzle of cherry liquid.

Nutritional analysis per serving: 239 calories, trace fat, 17 grams carbohydrates, trace protein, no cholesterol, 12 milligrams sodium, 1 gram dietary fiber, 0 percent of calories from fat.