Published September 1, 1993.
California chef David SooHoo simplifies this classic Chinese-restaurant dish for home preparation.
This Chinese-restaurant classic, if made in the traditional fashion, takes time and intricate preparation.
We wanted to make Peking Duck at home with minimal fuss.
We use modern tools -- an electric fan and a metal hangar -- to cut the drying time from three days to several hours. To get the skin as crisp as possible, we also use modern tools -- a basketball pump or straw -- to pump air into the bird, which lifts the skin from the meat. Chef SooHoo's trademark wok bath pulls the fat right out of the bird -- fill a large wok or stockpot with boiling water and vinegar, then ladle the hot liquid over the duck's skin to open the pores.list of recipes