Let’s talk Peking duck

I love me some good Peking duck. I think the one in Juqi is the best by far. The slicing is spot on. The skin is fully rendered, dry, crispy, light, ethereal, almost like a shrimp cracker. The body is made into a second dish free of charge. If we didn’t live so far away from Flushing, we would go there every month.

Well, so far we’ve been there twice. The first time was mind-blowingly good. The second time we went, the skin could have rendered a bit more and the slicing was done by someone obviously not a pro. But it’s still our most fav Peking duck restaurant by far.

So recently we tried the Peking duck at Uluh. It’s a delicious duck regardless. But the skin was not crispy at all. There’s a crunch from the sugar, sure. But we’re seeking out for that “fully rendered, crispy, and light, almost like shrimp cracker” skin in Manhattan.

I’m trying to find a similar duck in Manhattan. I’ve read through many Peking duck related posts. I wish people could provide a more descriptive comment, not just “I like the duck at Restaurant X”.

Please help!!

Edit: I just found a great video of the kind of skin I’m looking for: https://www.reddit.com/r/oddlysatisfying/comments/156pu7s/crispy_tender_peking_duck/

Edit 2: The difference between real Peking duck vs regular roast duck. The money shot is at 1:08. There’s no white fat layer between the skin and the meat. 🤌
https://youtu.be/AgiDgAK9has?si=ugC6aceG2exM9csx