Orange Peking Duck

Name: Orange Peking Duck
Cook time: 40 min
Total time: 3 1/2 days
Yield: Makes 8 servings
Ingredients: 2 oranges, cut into 1/4-inch-thick rounds; 4 cups water; 3 tablespoons honey; 3 tablespoons dark (black or mushroom) soy sauce; 1 (5 1/2- to 6-lb) fresh Pekin duck (sometimes called Long Island duck), excess fat removed from cavity, rinsed inside and out, and patted dry; 1 tablespoon five-spice powder; 1 tablespoon coarse sea salt; 1 teaspoon coarsely ground mixed or black peppercorns; 2 small oranges, quartered; 6 (1/4-inch-thick) fresh ginger slices

August 20, 2004

Ken Hom likes to dry his duck the traditional way: He hangs it in front of a fan at cool room temperature for 1 day. In keeping with U.S. food-safety standards, we've adapted his technique for the refrigerator, with excellent results. The Pekin (Long Island) duck available in the U.S. has a thicker layer of fat than the French variety, but we were still able to roast away most of the fat layer, leaving mahogany-colored crisp skin.

Active time: 40 min Start to finish: 3 1/2 days

Recipe notes

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Rotisserie Chicken Congee

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Moo Ping (Thai Grilled Pork Skewers)

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Fish Stock

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.