Peking Duck

Name: Peking Duck
Yield: Serves 4
Cuisine: Chinese
Ingredients: 4 cloves, garlic, peeled; 2 slices, fresh ginger (1/2 inch in length), peeled; 1 tablespoon, table salt; 2 tablespoons, granulated sugar; 1 , star anise (whole), or 1/2 teaspoon five-spice powder; 1 tablespoon, ground bean paste; 2 tablespoons, rice wine or white wine; 4 - 5 pound, duck (with or without head and legs); 1 bunch, fresh cilantro leaves, leaves and stems, (about 1 cup); 2 , scallions, roots trimmed; 1/2 cup, distilled white vinegar; 1/2 cup, cornstarch; 1/2 cup, granulated sugar or honey

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Appears in Cook's Illustrated September/October 1993

Main Courses

Chinese

Duck

Our recipe cuts down the drying time for a faster version of Peking duck.

SERVES4

TIME2¾ hours, plus 4 to 8 hours drying

WHY THIS RECIPE WORKS

The traditional Peking duck recipe takes time and intricate preparation. For our version of this Chinese recipe, we used an electric fan and a metal hanger to cut the drying time from three days to several hours. To get the skin as crisp as...

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