Reviewed: May 9, 2012

I prepared this and rabbit last week for a food and wine pairing party it was FANTASTIC!! Everyone LOVED IT...very easy and super moist

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Pammi

Reviewed: Jan. 1, 2012

fantastic! only let sit with spices for 2 hrs. next time will leave over night for more flavor!

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annabee85

Reviewed: Nov. 28, 2011

This was very good!! I made it for our Thanksgiving. I skipped the steam step and it turned out fine. I tented my duck for about 2 hours and then took off the foil for 30-45 minutes so the skin would crisp up. I used a 6lb duck so I doubled everything!! Yum.

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Reviewer:

LED87

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Nov. 25, 2011

This was excellent! I had made duck before but it had never turned out crispy skin and delicious. I followed the direction exactly, and my whole family enjoyed the duck - every bit was eaten, even by my two teenage daughters!

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sara

Reviewed: Oct. 17, 2011

It was really great

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Joyce

Cooking Level: Intermediate

Reviewed: Jun. 27, 2011

Easy. I substituted the chutney with Hoisin Sauce and it's more authentic that way. Take Chinese Pancakes and place some duck meat inside. Drizzle with Hoisin sauce. Add a sprig of green onion. Roll the pancake. Each person does his/her own rolling at the table before eating. That's the traditional way of having Peking Duck.

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GingerbreadMommy

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Mar. 13, 2011

I made this using chicken. Reduced the spices by half because chicken has a more delicate flavour and skipped the 'stuffing' ingredients. I also didn't make the sauce nor did I serve it with any other; I paired this with 'Colorful Fried Rice'. As for cooking, I baked it at 450F for 15 minutes to get the skin crispy and reduced it to 350F for 45 minutes to an hour.

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RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 20, 2011

I used duck that was shot down in the wild. And I skipped the steam part of the instructions and it still turned out delicious. Oh, and apparently chutney is hard to find at my supermarkets (Safeway). So I made the plum sauce without it, and it still made the dish delicious. Anywho, thanks for the recipe!

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janjan

Reviewed: Jan. 5, 2011

I've been spoiled by authentic, delicious Peking duck and this is far from being right on the money. However, it is a decent substitute for making it at hone. The key to crispy skin is to crank up the oven temperature 10 minutes before the duck is done. To make sure you don't lose moisture, I highly recommend stuffing the duck with half an onion and leaving it there for the duration of the cooking.

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thatklutzychick

Reviewed: Nov. 26, 2010

FABULOUS... best duck ever!!! I always make a duck as an appetizer for our Thanksgiving. Everyone LOVED this version ... said it was the best one I'd ever made.... they were even "fighting" over the skin!!!!! Used the modification suggested by Kateriee on 2/5/07. this will be our new "traditional Thanksgiving duck"

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