Soy sauce, honey, Chinese five spice, and hoisin season this rich duck with incomparably crispy skin. This delicious roast duck dish popularized in Beijing is known for crispy, intensely golden brown ...

Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This ...

I never thought I could make Peking duck at home. The first time I had Peking duck was during my school holiday program in Beijing when I was 14 years old. The tourist guide took us to a local Peking ...

Ken Hom is the authority on Chinese stir-frying—he's written four books on the subject. So when Hom replaced chicken with meatier, richer duck breasts in a stir-fry, we knew it would be a good idea: ...

Looks like the former Sri Lankan cricketer has been busy whipping up a storm in the kitchen.

Bring a large pot of water to a boil. Use a knife to scrape any rough patches off the duck’s skin. Remove the innards if necessary, cut off the wing tips, and remove excess fat around the cavity ...

Note: This recipe requires the use of a small pump (such as a bicycle pump); the duck can be inflated by hand using a bamboo straw or turkey baster, though this requires a bit of effort. This recipe ...

A Peking duck dinner is a feast built from a single ingredient. It starts with nibbling on a taco-like snack of the delicately crisp skin tucked inside thin mandarin pancakes with a lick of earthy ...