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Actually, you could just use the rack but rather than lie it on the rack just hang it from a string tied to the rack with a pan under, I don't see any reason why that won't work...

I'd really recommend using the string and fan so it rotates and drips, at least 4-6 hours... Any small hook will screw in under a cabinet will work fine for a 5lb duck, I don't think having it on a rack would be as good but I suppose it may work if the area is cool and dry. I speculate that if...

I just used a hook above my sink with a bowl under and a fan pointed at it, one of those small ones to hang a dish brush from... If you go to Shaw's they have very well-cleaned frozen ducks, overall it's fairly easy just takes time... BTW- the most important thing is to actually have a full 2-3...

All I can say is it came out AWESOME! I've had Peking Duck at several places and even a few in Hong Kong, I can say with no ego that the one I cooked last night was the best I've had. Seems the small things in the skin cooked out, it came out so crispy and good. My only complaint is that I wish...

yeah, I was a bit shocked when I saw the head with the beak still on it, I had to turn the other way to get through it, not an easy morning task :chef:

Hello everyone, This is my first post and I am seeking some assistance... I'm a bit of an amateur as this is my second Peking Duck of all time, the first one came out absolutely fabulous. The first duck I made was bought frozen from Shaw's and was more or less prepped with the exception of...