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.
Spread hoisin sauce on steamed bao bun.
Add slices of cucumber and/or scallions to bao bun.
Add some crispy skin and duck meat.
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Shartlesville, PA 19554
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