DIY Peking Duck Half
After traveling around the world and learning from the best Peking Duck Masters, America’s Tastiest Duck is now available in a D.I.Y. (do it yourself) Peking Duck Half. Each duck half is semi-boneless and ready to cook. Just add bao buns, hoisin sauce, cucumber slices and/or scallions for garnish and create a world famous Peking Duck Dish in your restaurant or home kitchen. Enjoy and #eatmoreduck!
10 Halves – Frozen, 4 Halves – Frozen, Single Half – Frozen
- Remove Peking duck half from packaging and defrost uncovered (skin side up) in a refrigerator for up to 24 hours until skin is dry.
- Preheat oven to 400°F.
- Lightly season the Peking duck skin with salt, place on baking sheet uncovered (recommended to line baking sheet with aluminum foil and it is not necessary to grease pan or aluminum foil).
- Roast the Peking duck for 35-40 minutes until skin is golden brown and the internal temperature reaches 200-205°F.
- Remove Peking duck from oven and let rest for 5 – 10 minutes before carving.
- Simultaneously, remove frozen bao buns from packaging and steam for 15 minutes.
- Carve the Peking duck half – note that it is semi-boneless (the only bones are the wing, leg and thigh bone).
- Remove the leg and wing.
- Carve the duck breast into thin slices leaving skin attached.
- Pull/shred the meat from legs and wings.
- Assemble all meat and skin on platter.
- To serve:
- Spread hoisin sauce on steamed bao bun
- Add slices of cucumber and/or scallions to bao bun
- Add some crispy skin and duck meat
- Enjoy and #eatmoreduck! Thank you.