Charles Aiken Recipe Reviews (Pg. 1) - (10807736)

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Charles Aiken



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Peking Duck

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.
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