Cycle 17 – Item 272

Post 6,116

4 (Sun) October 2026

Soy Duck à la Peking

3.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and IZ

While the convection setting on my new oven has worked to achieve a crispy skin on roast chicken (see for example 17.202 Roast Chickens in Marsala Gravy), it failed with duck.  I suspect that it’s because of the inherent fattiness of duck skin, made even moister by the overnight soy marinade.

Even if somewhat flabby, the bird tasted just fine.

(See RESTAURANTS IN KOREA)

(See GLOBAL FOOD GLOSSARY)

(See HANSIK)

(See BOOZE)