Classic Peking duck is a demanding specialty for a home cook like me. But there are ways to closely duplicate the same crackling skin and succulent meat at home. I learned those two versions from a Chinese Cook Book, which was published back in 1979. There wasn’t anything about the apples in the recipe but my Mom and aunt always used to roast duck or goose with fresh apples or pears or some times with dried apricots and prunes, and I follow this tradition.

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