It is axiomatic among some habitués of Chinese restaurants that the more cliché the ambience—the statuette of a pudgy Buddha, the bottles of plum wine on a shelf, the tattered New Year’s dragon ...

Using a pairing knife slightly score lines in the skin of the duck breast. Mix the salt, soy sauce, wine, and five spice powder in a small bowl and massage into the duck. Leave the duck breasts skin ...

As at many a Chinese restaurant, hanging ducks greet visitors to Mainland. Here, though, they have a glamorous room to themselves, behind a picture window, where they roast in a fruitwood-fired oven ...

A Peking duck dinner is a feast built from a single ingredient. It starts with nibbling on a taco-like snack of the delicately crisp skin tucked inside thin mandarin pancakes with a lick of earthy ...

You’ll never hear us say no to Peking duck. This gourmet classic wins us over every time with its thin, crispy glazed skin ...

Longer nights and cooler temps will lead naturally to richer, fuller-flavored foods. Duck, in particular, seems to celebrate autumn's sensuality with its crisped skin, sweet fat and plush flesh that ...

For a duck to be served right out of the oven at a Chinese-style banquet, start roasting 30 minutes before guests come -- or even later, depending on when the bird will be served. Carving the finished ...