Peking Duck
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Appears in Cook's Illustrated September/October 1993
Our recipe cuts down the drying time for a faster version of Peking duck.
WHY THIS RECIPE WORKS
The traditional Peking duck recipe takes time and intricate preparation. For our version of this Chinese recipe, we used an electric fan and a metal hanger to cut the drying time from three days to several hours. To get the skin as crisp as...