Comments on: Peking Duck, An Easy Home Version (北京烤鸭)

By: Wei Guo

Wei Guo — Tue, 20 May 2025 06:52:11 +0000

In reply to Felix. Thanks for the thoughtful feedback. I’m glad it turned out so well overall! For a more evenly crispy result, you may try placing the duck on the middle rack of the oven with a separate pan underneath to catch the drippings. Using the fan/convection function will also help increase airflow and promote more even browning all around.

By: Felix

Felix — Sat, 17 May 2025 01:43:19 +0000

Tried this recipe with a smaller whole duck. I adjusted the cooking times to my best judgement, so I kept the initial 15 min roast at convection 200C and then took out the duck when it reached 74C on the lower temp. However I noticed that the bottom of the duck never really got brown and (nearly) crispy the way the top of the duck did. Is that how it is supposed to happen? I was under the impression that having it on a rack in the middle of the oven lets the air circulate in a way that the whole duck would roast the same way. Any ideas on what might’ve gone wrong?
Otherwise it worked out great. Nice flavor and aroma, beautiful color on top. Looked mostly just like the real thing

By: Wei Guo

Wei Guo — Sun, 26 Jan 2025 19:26:45 +0000

In reply to May. I’m so glad the recipe worked well for you, and how exciting to try Peking duck after mastering crispy pork belly! I don’t have an oven large enough to fit an upright roaster, so I haven’t tried that method. If you do give it a go, I’d love to hear how it turns out!

By: May

May — Thu, 23 Jan 2025 19:02:03 +0000

I make my own crispy skin pork belly now so I wanted to give Peking duck a try. I did a practice run to make sure it turned out before my family’s CNY dinner.
Your recipe and instructions were so easy and the duck turned out great!
I was wondering, have you roasted the duck in an upright roaster before?
Thanks

By: Ting

Ting — Thu, 16 Jan 2025 20:44:53 +0000

In reply to Wei Guo. Thank you so much for your response. Looking forward to trying this!

By: Wei Guo

Wei Guo — Thu, 16 Jan 2025 09:19:20 +0000

In reply to Rabbit. That sounds like a great idea. Thanks for sharing!

By: Wei Guo

Wei Guo — Thu, 16 Jan 2025 08:22:39 +0000

In reply to Ting. Hi, Ting! While it’s tempting to prepare ahead, I wouldn’t recommend roasting the duck days in advance. Duck meat can lose its crisp skin and juicy texture when reheated, especially after being refrigerated for a few days. For the best flavor and texture, it’s ideal to roast it fresh on the day. To keep the sliced meat warm during the party, a warming tray works well. Hope that helps!

By: Wei Guo

Wei Guo — Thu, 16 Jan 2025 08:05:26 +0000

In reply to meili88. Thank you so much for your kind words! I’m so happy my recipes have been a success for you. As for carving the roast duck, I have to admit, I’m not the best at it myself! But no worries—there are some excellent step-by-step videos on YouTube that can guide you better than I ever could. I hope this recipe brings back fond memories of your grandmother’s cooking. Wishing you a wonderful and delicious 春节!

By: meili88

meili88 — Tue, 14 Jan 2025 20:59:55 +0000

Thank you for this recipe! I will try it for the upcoming 春节! My grandmother used to make roast duck every cny and I really miss it! (Hotpot was for every 中秋节)
One request though, I would really appreciate if you could include a short video or a few pictures on how to cut up the finished roast duck, since for me (and maybe for lots of people too) it’s the first time attempting it. Thanks! I really love your authentic recipes and until now they’ve always been a success!

By: Ting

Ting — Sun, 12 Jan 2025 16:11:01 +0000

Hi! I’m hoping to make this for a buffet style CNY party. However, I am wondering if you have any suggestions for roasting the duck a few days in advance and then reheating? Would it be better to reheat the carved meat or the entire duck? Any suggestions for keeping the duck meat warm through the party? Thank you!!