Cook's Illustrated

30-Minute Peking Duck

Published September 1, 1993.

California chef David SooHoo simplifies this classic Chinese-restaurant dish for home preparation.

The Problem

This Chinese-restaurant classic, if made in the traditional fashion, takes time and intricate preparation.

The Goal

We wanted to make Peking Duck at home with minimal fuss.

The Solution

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.

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