There’s no way I would ever let any Peking duck go to waste, but what’s the best way to reheat it? I experimented with five different ways to find out.
The best way to reheat Peking duck is in the oven. Arrange the duck in a baking pan and braise with melted butter. Place the skin on top of the meat and heat at 350°F (180°C) for 5 to 10 minutes. Then use the broiler to crisp the skin to taste – about 2-3 minutes.
Reheating in the oven is one of the most reliable methods. Preheat the oven to 350°F (175°C). The duck should be placed skin-side up on a baking tray lined with foil or on a wire rack to allow even heat circulation. Cover loosely with foil to prevent drying and reheat for about 10-15 minutes.
How I tested reheating Peking duck
As Peking duck is a delicacy and time-consuming to make, I opted to order a couple of entrees from my favorite Chinese restaurant for this experiment. After nibbling a bit (okay, quite a lot), I let the food cool to room temperature before storing the duck in the refrigerator overnight.
The next day, I started my experiment using several different reheating methods, including:
- Traditional oven: The best way.
- Microwave: Okay for the meat, leaves skin soggy.
- Air fryer: Quick and tasty.
- Skillet: Good, but a two-step process.
- Hot oil: Adds oil and clean-up time.
Now for the taste test! I evaluated each method based on how well it heated the duck meat and whether it left it juicy or dry. I also noted how crispy the skin was, as well as how easy each method was.
Reheating Peking duck in an air fryer
Time: 3-5 minutes Rating: 8/10
- Separate the duck meat from the skin.
- Set the air fryer to 350°F (180°C) and lightly sprinkle chicken stock and water on the meat.
- Wrap the meat in foil and put the foil packet in the air fryer.
- Spray the skin with some oil to help it crisp up (optional) and place the uncovered skin into the air fryer next to the foil packet.
- Heat for 3-5 minutes.
Wrapping the duck meat in foil is essential as air fryers tend to dry out food, and you don’t want dry duck meat. The same drying effect is great for the skin, but check on it often to make sure it doesn’t burn.
Results: The air fryer was a fast and reliable method for reheating Peking duck. I also tried reheating without the foil, but the duck came out chewy, so I don’t recommend that. Sadly this method is only useful if you own an air fryer!
How to reheat roasted duck?
FAQ
How do you reheat duck without drying it out?
How do you store leftover Peking duck?
Do you have to reheat cooked duck?
How do you reheat Peking Duck?
The best way to reheat Peking duck is in the oven. Arrange the duck in a baking pan and braise with melted butter. Place the skin on top of the meat and heat at 350°F (180°C) for 5 to 10 minutes. Then use the broiler to crisp the skin to taste – about 2-3 minutes.
How do you cook a Peking Duck?
Cover the duck with foil and heat at 300°F (150°C) for about 30 minutes. Remove the foil. Cover the skin with melted butter and increase the heat to 350°F (180°C) for about 10 minutes to crisp the skin. To store Peking duck, first let it cool to room temperature to prevent condensation from building up.
Can You refrigerate Peking duck before reheating?
You can refrigerate or freeze your Peking duck before reheating. If you choose to freeze your Peking duck, it is very important that you allow it to thaw before attempting to reheat it. This is especially important if you intend to reheat your Peking duck using hot oil and a frying method. It must be both thawed and dry for safety purposes.
What temperature should duck be reheated?
The temperature should be at least 165°F (74°C). Second, when reheating duck, it is important to do so quickly and at the appropriate temperature. This will help to prevent the growth of harmful bacteria. To reheat duck, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until it is heated through.