20-Minute Peking Duck

  • 61free47out62 Posted: 03/16/09
    Worthy of a Special Occasion

    since i love mexican fare this is fine

  • Knickers Posted: 12/09/11
    Worthy of a Special Occasion
    Henderson, CO

    Finally -- a recipe that makes my husband's wild duck tolerable -- quite good, in fact! Even our 10 year old daughter liked it prepared this way. Ingredients were spot on, but we cooked the duck a little longer until the redness was gone. We left out the cucumber but agreed that it would be a nice addition next time. Will definitely make this again.

  • ssmynkint Posted: 01/20/12
    Worthy of a Special Occasion

    This has nothing in common with "Peking" duck. As, say, Quick Sauteed Duck" or whatever, irt's 4 stars.

  • AshleyEvans Posted: 01/11/13
    Worthy of a Special Occasion

    This was decent...but not great. The duck was good but the sauce almost overwhelmed the taste. Also, I would use regular flour tortillas (I made the mistake of picking out low carb ones). I cooked the duck breast with the fat and skin still on it (as it added some, but not a tremendous amount, of calories) and left out the sesame oil as it was not necessary with the fat. That did require more cooking time. In the end I was left with a delightful jar of rendered duck fat that I used in the pot pie crust of another recipe. I would consider making again if I tweaked the sauce, but I wasn't wowed. It certainly doesn't scream Peking Duck anyway...


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