I followed the hint about roasting it at 375 degrees for two hours instead of steaming because I could not fit it in my steamer or wok (roast for two hours, then jump to the basting and 5 minute skin crisping). I made a large foil tent and placed it over the duck the entire time it was roasting and I think that really helped crisp the skin. I was skeptical that the skin would crisp at all but was pleasantly surprised. It was not crisped to the extent of real peking duck, but it was very satisfactory. I was out of cloves and nutmeg, so I added extra cinnamon to cover for it and I had no green onions, so I left those out. Oh, and instead of the plum sauce mixture I used Hoisin Sauce, which is what my chinese friend does. Still turned out marvelous, can't wait to try it with all the ingredients!
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I followed the hint about roasting it at 375 degrees for two hours instead of steaming because...