Peking Duck

7 comments

Appears in Cook's Illustrated September/October 1993

Our recipe cuts down the drying time for a faster version of Peking duck.

SERVES 4

TIME 2¾ hours, plus 4 to 8 hours drying

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...

Print