Why This Recipe Works
The traditional Peking duck recipe takes time and intricate preparation. For our quicker and easier Peking duck recipe, we used modern tools—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 possible, we also used modern tool—a basketball pump or straw—to pump air into the bird, which lifted the skin from the meat. To pull the fat right out of the bird, we filled a large wok or stockpot with boiling water and vinegar, then ladled the hot liquid over the duck's skin to open the pores, releasing the fat.