So we decided to serve Peking Duck.

That’s right…we said it. Peking. Frickin. Duck.

Wipe your mouth cause I know you just drooled.

So to aid in your own kitchen explorations of exotic foods, here’s our 21-step-by-step guideto help you bust out your own Peking Duck.

Step-1: Like any good NE Ohioian-we opted for the West Side Market.

One 5.5 lbs duck preeze

Step-2: Rinse duck. Make sure you clean out the gizzards, giblets, etc…No waste-use those nasty bits for stock in soups.

Cold water rinse for ducky

Step-3: Dunkadunka in hot boiling water for a few minutes.

A quick blanching

Step-4: Let rest/sit on a stand. #ouch

Poultry the butt

Step-5: Setup improvised hanging system…and by that we mean get two metal clothes hangers, bend it like the illegitimate abortion clinic, and slide it through the duck carcass. Rig it up so it can hang.

If McGyver can do it, so can you!

Step-6: Hang up and set fan and timer for 12 hours….room temperature. No seriously…hang at room temperature.

The initial hanging of duck

After 12 hours, you may see some bleeding. That’s good because your duck is exsanguinating all the moisture from inside. By the skin tightening, it intensifies the flavors of the duck. #muncha


Skin should be tightening up all over and slowly drying out. Get the memo cause it’s clearly enhancing the flavors.

Duck neck fat...awesome

Step-7: Meanwhile, start to prep your “sauce” which should consist of water, thick soy sauce, honey, vinegar, and salt.

Rolling boil of duck glazing sauce

Step-8: Glaze/pour over duck.

Bath x4 preeze

We’d recommend four baths in the sauce.

Grab your rubber duckie cause it's bath time!

Step-9: Fan on and hang for another 12 hours.

Breezy ain't it?

Step-10: After 24 hours of hanging and fan drying, you should start to see a nice golden brown tan setting in. Skin should be slightly tight. This is good.

Hanging out again...

Step-11: Preheat your oven at 375.

Step-12: In roasting pan w/ water bottom and chunks of garlic (cause who doesn’t like garlic). Water bottom will also assist in regulating your oven temperature too.

Prep before the oven...

Step-13: Duck in rack breast down for 60 minutes. You should see lots of the duck fat drippings into the water below. Without the water in the bottom of the drip pan, you’d likely have flareups and set your home smoke detector off. Always practice safe ducking.


Step-14: Flip in rack to breasts up (heh heh) 60 minutes. (Bonus points for using rack and breasts in the same sentence).

Quack Quack

Step-15: Flip in rack breasts down for 20 minutes

Quack Quack Quack

Step-16: Flip in rack breasts up for final 20 minutes.

Quack Quack Quack Quack

Step-17: Hang the duck back up.

Preeze hang your duck back up

No seriously….Hang your duck back up. You’ll need to be hands free for the next step involving lotsa fire.

It's about to get crazy...

Step-18: Break out your best blow torch (We’d recommend your best torch from Harbor Freight or a roofer flamer thingy from Home Depot. Each is about $35-$50).

Just one example of necessary blow torch

The bigger the flame, the better (That’s what he said).


Step-19: Blow torch your duck.

Blow torch the duck...That's an order!

I’m sure there are a few Doubting Debbies out there because this part involves the use of a blow torch indoors. Well, we don’t exactly have a 3000-year-old Han oven to roast duck…so this would be a good option for modern houses.

Blow torch is essential to the crisp savory skin

You MUST crisp the skin to get that G-B-D (Golden-Brown-and-Delicious). It should slightly bubble and pop when moving your blow torch over all outsides of the duck.

Crisp skin - candy shell-like: G-B-D

And yes, the skin should be thin and crispy. I’d say almost candy-shell-like. Best test method? Tap it with your fingernail.

The Peking Duck skin is THE savory candy

Step-20a: Observe your local fire department extinguishing your house which was on fire from your bazerker torching.


Step-20b: Marvel at your beautiful Peking duck.

Step-21: Let duck rest for 15 minutes.

Service? Well, there are a ton of options.

Some Chinese (mostly rich ones) love to serve just crispy crunchy skin, green onions, and hoisin sauce on mu shu wrappers.

Roll em

Some Chinese (Cantonese) love to serve skin, duck meat, green onions, and hoisin sauce on a traditional steamed white bun (our preference).

Or you can just serve the duck w/ hoisin sauce and rice.

Or serve it with cake noodle…aka”dack neu-dole”.

Or you can use ALL the parts of the duck to make other great Chinese dishes too.

So, what did we learn today….Sorry, too much No Reservations (@NoReservations). No matter how you serve it, Peking Duck is truly fit for a special occasion because of the prolonged prep time. Do yourself a favor Wang Chung and channel your inner Sun Yat Sin to make a Peking Duck. And yes, it will also get you some blow torch time too.

Reporting live from QuarryLaneFarms…