Peking Duck Recipe

This recipe for duck wasn't exactly the traditional Peking duck I'm used to having at Chinese banquets, but it turned out to be cooked perfectly with an absolutely amazing flavor. I adjusted the spice amounts and steaming time to match the 5.12 pound duck I used. I was a bit confused by the mention of chutney in the recipe, as I had only ever made cranberry chutney for Thanksgiving and couldn't find a generic version at the store. Instead, I made a hoisin dipping sauce to serve with the duck. Next time, I'll try to make some traditional wraps to enjoy with the duck and scallions!

For those looking to achieve a crispy skin reminiscent of traditional Peking duck: Start by rinsing the bird and drying it thoroughly. Once it's as dry as possible, apply a dry brine. Place the bird on a wire rack and let it rest in the fridge overnight. Generously sprinkle diamond kosher salt all over the skin, in the crevices, and inside the bird cavity. Follow this up by evenly coating the skin and crevices with baking powder. Massage the salt and baking powder into the skin, ensuring it's well-distributed. No need for precise measurements. Do not wash off the salt and baking powder mixture.

I had never attempted to make Peking duck before, but when friends and family visited, I decided to give it a try. I didn't have a steamer, so I used a roasting pan with holes on top and a rack to cook the duck. After marinating the duck with spices overnight, I poked holes in it with a fork and stuffed the cavity with green onions and garlic. I cooked it in a convection oven at 375 degrees for an hour, basting it with a soy and honey sauce every half hour. Even though I had to adjust the temperature to avoid smoking, the duck turned out flavorful and not too fatty. I broiled it for a few minutes at the end to crisp up the skin. The end result was delicious, and even a friend who normally doesn't like duck enjoyed it. I doubled the sauce recipe using plum sauce instead of jam and mango chutney, and it turned out great. This was my first time making duck, and it was definitely a success. I will be making it again in the future. It took around 2 1/2 hours to cook, but it was well worth the effort.

I tried this recipe for Thanksgiving duck and it was a huge hit! It was simple to follow and turned out absolutely delicious. I improvised by placing the duck on a wire rack in a roasting pan with some water in the bottom to steam it, then crisped up the skin by removing the lid and basting it regularly. The meat was moist, juicy, and not greasy at all. I even added a hint of orange extract to the basting mixture, giving the duck a lovely aroma. Served with homemade chutney and greengage plum jam sauce, the whole meal was a success. Even my friend's dog, who usually ignores me, became my new best friend after trying a bite of the duck!

Outstanding duck dish! I requested a table for one and thoroughly enjoyed my meal. Since I was dining alone this weekend, I prepared a single duck breast rather than the entire duck. I made a few adjustments to the recipe by omitting the orange rounds and using pomegranate molasses instead of plum jam, garlic rice wine vinegar instead of distilled vinegar, and sweet and spicy Thai sauce in place of the chutney. I followed the remaining ingredients as directed. After scoring the fat and seasoning both sides, I refrigerated the duck overnight. Instead of steaming, I opted to sear it skin-side down until achieving a golden crisp. I then cooked it on a bed of green onions at 375 degrees for 10 minutes, topped it with the honey mixture, and roasted it for an additional 3 minutes. The duck turned out incredibly tender with a perfect pink center. The sauce provided a delicious contrast to the richness of the meat. I paired it with smothered potatoes and onions fried in the duck fat, along with oyster sauce glazed yellow squash. A delectable meal overall!

I really like it! Great product!

The meal was absolutely delightful.

I found this recipe to be disappointing. Steaming the duck resulted in the loss of its flavorful fat, which is a key component of its taste. Additionally, applying the glaze after roasting made the skin lose its crispiness. As a result, the dish ended up tasting more like steamed duck rather than the crispy Peking duck I was hoping for.

Review rewritten: The taste of this dish is absolutely wonderful, I didn't even have to use the plum sauce. I'm interested in finding a way to make the skin crunchier, but the flavor was fantastic. I will definitely be making this recipe again, and perhaps experiment with the seasoning on chicken too!