This cooking project brings a serious wow factor, thanks to this duck’s beautifully shellacked, intensely garnet skin. Kay Chun whittles down what is typically a three-day process to just one. Her technique to ensure a crisp, crackly crust starts with loosening the skin on the duck, dousing it with boiling water to tighten, seasoning it with a honey and five-spice glaze, and air-drying overnight. Roast your duck set over a beer can for best results, then serve with hoisin sauce, scallions, cucumbers and tortillas — or homemade Mandarin pancakes, if you want to go the extra mile.

Recipe: Peking Duck With Honey and Five-Spice Glaze