Peking Duck Dinner Kit for 3-4
Philippe Chow’s signature Peking Duck is one of its most famous dishes. Traditionally sliced tableside to order, this crisp-skinned duck arrives whole, ready to be heated, thin-sliced, and served inside fresh pancakes topped with plum sauce and cucumber!
Since opening its doors on New York’s ritzy Upper East Side in 2004, Philippe Chow has become renowned as one of America’s finest, most upscale destinations for Beijing-style Chinese cuisine. Executive Chef Philippe Chow began cooking as a teenager in his native Hong Kong, and after years of cooking in some of the world’s most high-profile kitchens, his restaurant took New York by storm. Philippe Chow is more than just one of New York’s best Chinese restaurants; with its consistent quality, impeccable service, and meticulous attention to detail, it’s nothing short of a must-visit.
This package serves 3-4 people and includes
- Whole Peking Duck (approx. 5 lbs.)
- Plum Sauce (3 oz.)
- Cucumbers (2.7 oz.)
- 12 Pancakes (5.5 oz. total)
- 4 Pairs of Branded Chopsticks
- Kit ships with ice packs that may thaw during transit.
- Upon arrival, store kit in the refrigerator.
- Kit may be stored for up to 5 days in the refrigerator.
To Serve
Peking Duck – Air Fryer
- Cut Duck Into Two Or Four Pieces. Heat In Air Fryer At 400°F For 5 Minutes.
Peking Duck – Oven
- Before You Start: We suggest first gathering the following before you start to prepare your meal: wire rack, baking sheet, frying pan, pot with steamer basket, low smoke oil.
- Preheat Oven: Set to a high temperature, around 400°F (200°C). A high temperature is crucial for crisping the skin.
- Prepare Duck: For even reheating, allow the duck to sit at room temperature for 20-30 minutes before placing in oven.
- Brush With Oil (Optional): This can help crisp the skin but is optional depending on how much fat is in the skin. Use a low smoke oil due to the high temperature of the oven.
- Place On Rack: Place the duck on a wire rack over a baking sheet. This allows the heat to circulate around the entire duck, crisping the skin all over. If you don’t have a rack, place the duck directly on a baking sheet, but skin may not be as crispy on the bottom.
- Cook Duck: Place duck in preheated oven for 10-15 minutes.
- Check Crispiness: The skin should be visibly crisp, and the meat heated through. If the skin isn’t as crispy as desired, leave it in for a few more minutes. Be careful not to overcook, which will dry out the meat.
- Rest Before Serving: Remove duck from oven and allow it to rest for a few minutes for the juices to redistribute, making the meat more tender and flavorful. Remember, oven temperatures and times can vary, so these are guidelines. Adjust as necessary for your specific oven. Please take a moment to review the carving technique video presented by Master Chef Philippe Chow by scanning the QR code provided.
Pancakes – Steam
- Place in steamer basket over boiling water, cover and steam for 8 minutes.
- Separate the cooked pancakes
Pancakes – Pan-Fry
- Lightly brush a frying pan with oil. Cook each pancake over medium heat for 20 seconds on each side, until heated through but not browned.
Assembly
- Separate the cooked pancakes.
- Place a portion of the Peking duck, scallions, and plum sauce on each pancake.
- Note that the amount of Plum Sauce used is to your personal taste.
- Fold the pancake and enjoy your homemade Peking Duck dish!