7 Reviews of Peking Duck

From: Arabannie

On Jun 2, 2003

This duck was unbelievable. I was a little leary about hanging a duck out for so long, but wow, this was truly fantastic. I prepared it exactly as the recipe is written, hung it for 6 hours in front of a fan and it was the juiciest duck ever. The skin was a beautiful color and very crispy. We had these with Bergy's "Mandarine Pancakes" and ate like kings. Top notch recipe with perfect results.

From: *Shelly*

On Dec 26, 2004

Exquisite duck. I love this very much. We bought some of the pancakes at the local Asian market and in each one we brushed on hoisin sauce with green onion "brushes" threw the green onion in there too, some of the duck meat, a piece of the crispy and oh so delicious skin and a little spear of cucumber. Simply wonderful. Had for Christmas dinner.

From: Crystal Rose

On Jul 2, 2007

My fiance and I made this together. It was our first time making duck, and we wanted to go all the way and try an authentic Peking recipe. It was definitely worth the effort! We hung the duck indoors with a fan on low in front of it, and it took about 6 1/2 hours for the skin to dry (next time we will turn up the fan). It cooked very nicely and I didn't notice any excessive splashing while in the oven. In fact, the roasting pan underneath did a wonderful job of keeping everything clean. The skin came out perfectly! I used Bergy Dim Sum #7, Mandarin Pancakes for the Chinese pancakes and served with the scallion brushes and hoisin, cucumber slices, and shredded carrots. The meal was fantastic, and we can't wait to make it again for guests! My fiance said "You can't buy duck this good!"

From: Peter J

On Nov 21, 2006

Great duck! I found the directions excellent and easy to follow. I also dried indoors in front of a small fan. There was a small amount of splatter but probably no more than normal roasting, I think what helped here was using a nice deep pan at the bottom.

From: Chef #1374653

On Sep 6, 2009

Delicious. I didn't use the cornstarch and it turned out fine. I hung the duck from my pot rack and put a fan on the counter to dry it. It only took 2 hours for the skin to dry. I suppose I could have left it out longer but it was completely dry. I used a V-rack in a heavy Calphalon roasting pan with an inch of water. It contained the dripping fat and I didn't experience any splattering. My oven walls are still pristine so I can't imagine what happened to the reviewer. Perhaps the water evaporated enough so there was more fat than water?

From: Sue #6

On Nov 12, 2006

Don't do it! Don't make this recipe! It makes a good Peking Duck but your oven will be ruined and you'll be cleaning it for hours. Seriously, I made this and when the duck is in the oven, the fat drips off and drops in the pan of water below which then causes the water/grease mixture from the pan to splash up on all the inside walls of your oven. It was a terrible mess to clean. Go out for Peking Duck and save yourself loads of work.

From: Personal Chef Adam

On Jan 9, 2009

actually a very good recipe. i tried it tonight after spending much time looking for an authentic chinese duck recipe and was more than pleasantly surprised. i made a few adjustments and it made it over the top. i will write my recipe for anyone interested including homemade simple mandarin pancakes.