Comments on: Chinese Roast Duck (烤鸭) https://omnivorescookbook.com/chinese-roast-duck/ Modern Chinese Recipes Wed, 12 Feb 2025 01:58:14 +0000 hourly 1 By: Maggie Zhu https://omnivorescookbook.com/chinese-roast-duck/comment-page-1/#comment-239583 Wed, 12 Feb 2025 01:58:14 +0000 https://omnivorescookbook.com/?p=40805#comment-239583 In reply to Gabby.

Hi Gabby, thanks so much for leaving a positive review! It’s a labor intensive recipe. I’m so happy to hear you tried it out and enjoyed the dish 🙂

]]> By: Gabby https://omnivorescookbook.com/chinese-roast-duck/comment-page-1/#comment-239578 Wed, 12 Feb 2025 00:37:49 +0000 https://omnivorescookbook.com/?p=40805#comment-239578 Duck was sensational! Printed out and followed exactly and was the crispiest, juiciest duck ! Don’t be put off by the long instructions, trust the process and enjoy – you will be thanked for the effort! This was truly delightful and will be a special occasion meal every year here now

]]> By: Maggie Zhu https://omnivorescookbook.com/chinese-roast-duck/comment-page-1/#comment-238583 Sun, 26 Jan 2025 20:02:53 +0000 https://omnivorescookbook.com/?p=40805#comment-238583 In reply to Judith Metraux.

Hmmm, I don’t recommend it because Doubanjiang is spicy, and its strong flavor will definitely take over so you won’t taste the other sauces much. That being said, Doubanjiang with the rest of the ingredients will definitely make a marinade that tastes good by itself. It just changes the flavor profile and it won’t taste like a Cantonese roast duck anymore, but the duck should still be tasty.

]]> By: Judith Metraux https://omnivorescookbook.com/chinese-roast-duck/comment-page-1/#comment-238536 Sat, 25 Jan 2025 22:21:22 +0000 https://omnivorescookbook.com/?p=40805#comment-238536 Is it possible to substitute Broad bean paste , Doubanjiang, for the fermented tofu?

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