D.I.Y. Peking Duck Meal Kit (whole)

Remove Peking duck from packaging and defrost uncovered (breast side up ) in a refrigerator for up to 24 hours until skin is dry.​

Preheat oven to 425°F.​

Lightly season the Peking duck skin with salt, place on cooking rack in a roasting pan, and loosely tent duck with foil.​

Roast the Peking duck for 30 minutes then lower oven temperature to 350 and roast for 1.5 to 2 hours (still tented with foil) until the internal temperature reaches 200-205°F.  ​

Pro tip – remove foil and broil duck on high for 2-3 minutes to make skin extra crispy.​

Remove Peking duck from oven and let rest for 10 to 15 minutes before carving.​

Simultaneously, remove  frozen bao buns from packaging and steam for 15 minutes.

Carve the Peking duck.​

Remove/carve the crispy skin from the back and legs of the duck and slice into strips​

Remove the legs, wings, and breast.​

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.