Irene Kuo

Peking Duck

掛爐鴨

Preparation info
  • As a main course for a sumptuous dinner, Peking Duck serves

    4 to 6

    . As part of a small Chinese banquet, it serves 8 to 12.
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

Peking Duck, a triumph of natural flavor, emphasizes in particular the crackling skin. The duck is first inflated with air between the skin and meat. This stretches the skin, lifting it from the moisture of the meat, breaking the fat formation, and providing space for the fat to melt and drip out during the roasting. Then the skin is scalded with boiling water; this astringent procedure makes the skin drier and tauter than normal. The duck is then dried with a coating of sugar water so that

Ingredients

Method