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Jul 21, 2012 01:21 PM

Peking Duck Take-Out Question

I decided to get some Peking Duck from the little BBQ joint in the Sunny Market Plaza at Leslie and Finch.

I am curious however; what is the best temperature to eat it at? Room temp? (the lady there told me its best to keep it out of the fridge, but I neglected to continue my questioning) If it is best to heat it up, I would guess at a high heat to crisp the skin quickly without drying it out....

Many thanks!

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  1. Are you sure its Peking Duck and NOT the Cantonese style roast duck? I'm not aware of any B-B-Q joint actually selling Peking Duck especially for take out since the skin has to be separated from the freshly ready bird almost immediately to ensure skin crispiness?!!! However, if indeed there is such a thing, to avoid over burning the skin using ovens, I would buy the whole bird and use a 'hair dryer' to crisp and heat up the skin afterwards!! I use that on the Cantonese version a few times! Good luck!

    2 Replies
    1. re: Charles Yu

      Charles you are right,its a regular cantonese BBQ duck...The place is Ho Ho BBQ and being a regular there I know they dont sell Peking duck.......I'm assuming the OP meant a regular roast duck...
      Sadistick ,normally I micro it ..not too much though....if its already room temp then 30-45 seconds is enough.....

      1. re: warlock

        My mistake.

        I ended up heating in a 400 degree oven for a few minutes and finishing with the broiler.

        The results were fairly successful. Either way, it was more some last minute food to help showcase a wine, TBH :)