Really good and easy to follow... have to really watch it at the end... we just put the heat at 375 for the last 2 min then basted and then turned the duck basted again.. cooked for 2 min ... the spices were just right!!

How about Peking Chicken? I made this using chicken instead of duck. the steaming process really made for a very moist and tender chicken. You may want to very slightly reduce the spices a little since the chicken has a milder flesh. Overall very nice!

This recipe was absolutely delicious!!! My family and all were licking our sauce laden fingers at the end. I was unable to steam the duck but roasted it covered in foil for two hours. I marinated it every thirty minutes as well. I also used dark soy sauce which gave it an awesome color. thanks for a great recipe.

I'm Chinese and thought this was a very good duck recipe, although not really comparable to the real Peking Duck. Nonetheless we really enjoyed it for our Valentine's Day dinner!

This is a great recipe. Everyone loved it. I don't have a steamer, so I put the duck in a double pan (water in the bottom pan and the duck on the holed top pan). I covered the duck with foil and put in the oven at 375 degrees for about an hour. Then I removed the foil and let the duck brown (both sides) at 425 degrees. The skin wasn't crispy (it was charring so I took it out of the oven) but the meat was delicious. I'll definitely make it again.

I am Chinese and grew up eating duck frequently. I really like this recipe. The only problem is that the skin didn't turn out crispy. I would broil it for 10 minutes next time to see what happens. Otherwise, the taste is very good. Of course, nothing compares to the ducks you get in Chinatown. But unless you can afford getting one of those special Chinse roasting oven and have a whole day roasting a duck, this is the best a home oven can do.

The Best!

I've never had peking duck made the traditional way so I can't say how it compares to the original but this super-quick and easy version makes a crispy duck and a scrumptous spicy fruit glaze and is a really delicious recipe!!!

This is the third time I've made this recipe, its wonderful. I made it for a small dinner party last. I bought two 5 pound ducks and marinated for 24 hours with a little garlic on in inside with the green onions. Also used fresh ginger. I don't have a steamer big enough so I just roast it at around 425 for 40 minutes, basting it every ten minutes, then I put on the glaze and turn the oven down to 350 for about 30 minutes glazing and basting every ten minutes then 250 till done. When I need to crisp it I turn it to broil or 450 checking it often. I wait until its internal temp is 165. I serve with Wontons and rice. Hope this wasn't confusing

I absolutely love duck! I was so excited to see this on here. Followed exactly and it turned out wonderful. If you really like duck, I would get a little bigger duck for more servings. I used a 5lb and it was barely enough for my husband and I once you get the meat off.Very good and will make again!!

My husband said this was the best duck he ever had, and he has had Peking Duck in Peking! The roasted crust was great and the meat very succoulant. I prefer a saltier taste, so I will add salt next time. The steaming then roasting process was key to the tenderness of the meat, as duck is often cooked too dry. Great recipe!

This duck is AWSOME!!!!!!!!!!!!!!!!!!!!!

While I'm not a big duck fan, my spouse is. She and her girlfriends devoured this duck and loved it! I cooked it exactly as given in the recipe. The plum sauce went over big, also. If you like duck you will love this recipe.

This recipe was absolute rubbish. You need a good few hours (8+) to render the fat before even thinking about making the skin crispy. An utter failure

I made this duck for New Years day, it was very easy. I did have to put duck under broiler to get it crispy, the duck was still great. I would definitely make this again.

Very easy compared to tradional peking duck recipes, and very tasty. I added grated ginger and pieces of star anise into the cavity and used all the spice rub for the skin. A notes of caution, watch duck very closely when increasing heat (especially if using a convection oven). Didn't make the homemade plum sauce, instead heated 2 tsp. canola oil in saucepan until hot, then added 1 cup hoisin sauce (it will sizzle) and jusce of 2 limes. Usually, peding duck is served with "pancakes" for wrapping the meat - instead, I used lettuce leaves to wrap the duck, along with basil leaves & mint, then added the sauce - fabulous! Serve with fried rice or noodles.

I did something wrong and it did not come out crispy....but the flavor was wonderful!! We did buy a premade plum sauce to go with it (lazy that day). We are going to make it again though...great way to have duck! Giggle, giggle, quack!!!