Reviewed: Nov. 28, 2009

I have never made peking duck; however i tried it when friends and family came over (guinea pigs). I didn't have a steamer but I had a roasting pan with holes on top as well as a rack that went with it on top. I poked holes in the duck with the fork after I had it sit with the spice marinade overnight. I did place green onions and a chopped garlic clove in the cavity. I placed water in the bottom of the pan and cooked with foil cover at 375 degrees in convection oven for an hour. I drained the fat and then placed it back on the rack with foil. At this point I basted it with the soy/honey every half hour. (still returned foil on top) I tried to turn up to 475 but smoking and too hot. Turned it down to 400 and continued cooking, basting with the sauce every 20 minutes. It did get a bit darker and not too fatty. I turned on broiler for about 5-10 minutes to make skin crispier. Delicious. Friend who doesn't like duck and had tried peking duck before truly enjoyed it. I doubled the sauce recipe but used plum sauce instead of jam and used mango chutney (did chop up the bigger chunks). Delicious. First time making duck. Definitely a hit. Will make again. Took approximately 2 1/2 hours to cook.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EntertainingHen

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2009

Delicious! The sauce was so awesome I was eating it on my mashed potatoes & rolls too haha! I can never cook a duck right but with this recipe it came out perfect!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CourtneyP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2009

This skin didn't turn out as crispy as I would have liked, but the flavor was excellent. I'll probably need to work on rendering the fat better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2009

This recipe made a duck with a nice flavor reminiscent of Peking Duck though much milder. The skin, for the most part, did not get very crispy. I turned on the broiler afterward, and it helped caramelize the skin a bit, giving it some color and more crispiness.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Andrea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2008

This was the first time I had ever made duck, and with my friends as the guinea pigs to test it, it was a big two thumbs up all around. Just a note of something I didn't notice till after the duck had cooked - steam it with the lid off, not on - which is what I had done. It still came out fine, just had a lot of water with rendered fat in it. For the duck sauce, I used grape jelly instead of plum, and it still was delicious and did a great job of complimenting the duck. Incidentally, a wise friend suggested I skim the fat from the water, and I used it to roast red skins to serve with it. I also served Japanese Green Beans (recipe also available on this site) with high approval all around.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JULIELYNMSU

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2008

This was a very uncomplicated recipe and everyone raved at my spectacular Thanksgiving duck! I'd never made duck for Thanksgiving so I am so glad I tried this recipe. I did not have a steamer so I placed the duck on the wire rack in a large roasting pan and added about 1/2 inch of water to the bottom, covered it with lid and "steamed" it right in the roaster. Then just turned up the heat and removed the lid to crisp the skin and baste every 30 minutes till done. It was perfect. Even my friend's little dog (who never pays much attention to me when they come over) is now my best friend after I fed her some of this duck. The meat was quite moist and juicy and not fatty at all. Oh, I did add 1 tsp. of orange extract to the basting mixture which imparted a lovely aroma to the meat. The whole thing went great with my homemade chutney and greengage plum jam sauce.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Charles Aiken

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Oakland, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 22, 2008

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!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ykminers

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2008

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!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

seaweasel

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: York, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SELAHBABY

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Living In: Compton, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2008

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2007

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EMLE234

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2007

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

bmr1230

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2007

The Best!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

.

Cooking Level: Professional

Home Town: Bartlesville, Oklahoma, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2007

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!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

funkysoul777

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2007

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

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

Kateriee

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2007

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!!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Kara

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2006

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!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

TEXNBELLE

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Munich, Bayern, Germany

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2006

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

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2006

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Brian

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Jacksonville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2006

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

grandmahawkeye

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Peking Duck

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!