Posts Tagged ‘Peking Duck’

Peking Duck with Polish Flavors

By Stanley A. Fishman, Author of Tender Grassfed Meat

This is the best duck recipe I know. This recipe came about as a result of my quest to enjoy the famous Chinese dish known as Peking Duck. Every restaurant version I had was disappointing, so I decided I would have to make it myself. The key to a great Peking Duck was supposed to be a very crisp skin over moist, tender meat. All the recipes contained methods for achieving crisp duck skin. The classic way of doing this was to cut a small hole in the skin, insert a straw into the hole and blow through the straw until the air caused the skin to separate from the meat, which was supposed to dry the skin. This did not appeal to me. Other recipes suggested using a bicycle pump to inflate the skin. I did not find that very appetizing either. After the skin was inflated, the duck would be painted with a marinade, then hung up to dry in a cold, drafty place. I did not have a cold drafty place. Some recipes suggested hanging the duck in front of a powerful fan (which could result in droplets of marinade being sprayed all over the room). One even suggested using a hair dryer. I didn’t like any of these methods either.

Finally, I ordered duck at a Vietnamese restaurant. The skin was crisp and delicious. I asked the cook what she did to get the skin so crisp, and she pointed to the refrigerator (her English wasn’t very good).

I finally figured out that it was possible to dry the duck skin by placing it in the refrigerator. This I could do.

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