Instructions for Peking duck preparation
FAQ Peking Duck Soup
The Peking duck soup contains winter melon, goji berries, shiitake mushrooms and Peking duck meat. The soups come in jars.
The Peking duck soup is cooked from the carcass of the Peking duck and other ingredients such as winter melon, goji berries and shiitake mushrooms.
The Peking duck soup is basically gluten-free. However, we cannot rule out gluten contamination, as products containing gluten are also processed in our kitchen.
FAQ Reheat Peking Duck Cooking Box
Method 1 for juicier Peking duck. Instructions:
- Preheat the oven to 180°C fan-assisted mode.
- Place the Peking duck, breast side up, on a rack on the middle shelf.
- Backe die Ente für 35 Minuten.
- Carefully remove the Peking duck from the oven and let it rest for 5 minutes before carving.
- Serve the Peking duck with the pancakes, hoisin sauce and spring onions.
Enjoy your meal!
Erläuterung zur Methode 1: Bei diese Methode erreicht die Ente ein Kerntemperatur von ca. 65°-70°C. Fall ihr ein Backofen mit ein Kerntemeraturfühler habt, könnt ihr auch die Temperaturautomatik einstellen. Guten Appetit.
Method 2 for crispier Peking duck. Instructions:
- Preheat the oven to 190°C (fan oven).
- Place the Peking duck breast side up on a rack and place on the middle shelf of the oven.
- Bake the duck for 30 minutes.
- Carefully remove the Peking duck from the oven and let it rest for 5 minutes before carving.
- Serve the Peking duck with the pancakes, hoisin sauce and spring onions
Enjoy your meal!
Explanation of method 2: With this method, the duck reaches a core temperature of approx. 75°C. If you have an oven with a core temperature sensor, you can also set the automatic temperature control.
Method 3 for crispier Peking duck. Instructions:
Alternatively, it is possible to warm up the duck at a microwave power of 600 W for 10 minutes and then bake it in a preheated oven at 230° in convection mode for a further 10 minutes. In this way, the Peking duck can be prepared quickly and easily without giving up the crispy taste of the duck skin.
FAQ Carving Peking duck
Here we have a Carving Peking duck-Instructions for you. Steps with the corresponding video times in brackets:
- Step 1: Place the duck on a cutting board with the breast side up.
- Step 2: Cut along the centre of the duck breast with a straight cut (0:13).
- Step 3: Cut back along the breast (see video). Lift off the skin with the tip of the knife. (0:13).
- Step 4: Repeat step 3 for the other half of the duck also through (0:53).
- Step 5: Turn the duck over and cut the skin in the middle (1:03).
- Step 6: Carefully carve out the crispy skin on both legs with the knife. The aim is to get as straight a piece of skin as possible for the rest (1:12).
- Step 7: Using the tip of the knife, carefully peel off the skin of the leg without breaking it off. Carefully move the knife tip along the back to the wing (1:26).
- Step 8: Now you can carefully remove the entire piece of crispy skin from the back. You may need to make further cuts if the meat is still attached to the skin (1:50).
- Step 9: Repeat step 8 for the other half of the duck (2:00).
- Step 10: Now comes the meat. We loosen the legs. Make a cut with the knife in front of the leg bone and after the leg bone, then press the leg outwards and loosen it (2:23).
- Schritt 11: Wiederhole Schritt 10 für die andere Keule (2:30).
- Step 12: Gut the breast pieces. Cut under the brisket with the tip of the knife (2:39) and make a cut along the breast meat at the ridge (2:43). Be careful not to cut too tightly. Carefully remove the breast piece.
- Step 13: Repeat step 12 for the other side of the chest (2:54).
- Step 14: Pull the duck wings outwards with light pressure while pressing against them with the knife (3:06). Now cut through at the joint of the wing with light pressure. The wings can be placed on the serving plate.
- Step 15: Repeat step 14 for the other wing (3:16).
- Step 16 (Video 3:30): To remove the meat from the leg, take the leg firmly at the end and separate the large piece of meat with a cut from above and from the side. With another cut, separate the opposite piece of meat. Gently press the leg and lower leg bones apart. Separate the two pieces with a cut at the joint. The leg can now be placed on the plate.
- Step 17 (video 3:42): Cut the meat of the leg into bite-sized pieces and also place on the plate.
- Step 18 (Video 3:52): Repeat step 16 and 17 for the other club.
- Step 19 (Video 4:11): Cut the two pieces of brisket into bite-sized pieces and place on the plate.
- Step 20 (Video 4:45): Wipe off the cutting board. Make sure that the crispy skin does not soak in again.
- Step 21: Cut the crispy duck skin into bite-sized pieces and place on top of the meat. Make sure to cut the back pieces first and place them on the right and left sides. The nice breast pieces go in the middle.
The carving is now complete. Serve the duck with pancakes, sauces, cucumbers and spring onions.
Enjoy your meal!
FAQ Mochis
Mochis, also known as glutinous rice cakes, are made of glutinous rice flour and filled with various fillings. All mochis are homemade and we look for opportunities to use seasonal and delicious ingredients.
Yes, you can choose the mochis from our available range. Just ask us which Mochis are currently available.
Most of our mochis are vegan. However, there are some varieties that contain (white) chocolate. If you explicitly want vegan mochis, please let us know.
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