Peking Duck Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Jan. 11, 2005
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!!!
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 13, 2004
this was excellent. I made the following changes I split the duck along the breast bone and layed it flat before the spice rub, refrigerated overnight.I gently pricked the skin to render most of the fat. Steamed for about 2 hours. I made 3 different dipping sauces, the plum in the recipe, orange sauce made with orange marmalade, and a sweet and sour sauce. The duck was juicy with a nice crispy skin. Not a scrap was left.
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Reviewed: Jan. 23, 2004
This was delicious. I didn't have time to make the plum dipping sauce and the duck was tasty without it. But I wish I had planned better and made the sauce while the duck was steaming instead of waiting until the last minute.
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Photo by MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 1, 2003
Wonderful recipe. I stuffed the bird with a bread stuffing. Not very traditional for Peking duck, but delicious!
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Reviewed: Dec. 27, 2001
I changed this recipe slighty - becasue I don't have a steamer - and I roasted the duck for 2 hours befoer basting it. I also added chinese plum sauce to my honey baste. It was delicious.
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Reviewed: Jul. 5, 2001
Its delicious, and very impressive for entertaining. All liked it!
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Displaying results 51-56 (of 56) reviews

 
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