I tried the recipe of Peking duck on the app. Just had to improvise to be able to make it at home, but had great result! I pushed the intern temperature a little bit further than 135 F so that the legs/thigh could cook more. Messed up the smoke part a little with the hickory (sorry only one I had) and some parts were to intense. Definitely going for the applewood for next one.
I've been eating Peking duck since I was 5 years old and it is my favorite dish (taste, memories, etc). Thanks chefsteps!
