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Peking Duck at Departure

Peking Duck at Departure Wednesday, November 28, 2012


For the entire month of December, 2012, Chef Gregory will be serving whole Pekin ducks prepared in the traditional Peking style in celebration of the holidays.  Peking Duck, one of China’s national foods, is prized for its thin, crisp skin and Chef is very particular about how to achieve this delicate perfection.

Chef Gregory begins with curing the duck in 7 spice, salt and sugar overnight.  The duck is then dipped in a blanching liquid of shoaxing wine, honey, salt and 7 spice.  He hangs the whole duck for 24 hours to dry the skin and concentrate the meat flavors. Finally, the duck is roasted for about an hour and flash fried to order. After Chef Gregory presents the whole duck to your table it is brought back to the kitchen to be carved.

The Peking Duck is served with mandarin pancakes made from flour, water and duck fat that arrive to your table warm from the steamer along with traditional garnishes: cucumbers, sliced scallions, and pickled kumquats as well as house made plum sauce made with ginger, chili,  and hoisin sauce to spread on the pancakes and make mini wraps. As the diners enjoy these, Gregory takes all the left over duck bits and makes duck fried rice to be served as a final course. Duck fried rice is made with duck fat and the sous vide cooked duck gizzards (kidneys and hearts) as well as the liver, garlic, ginger, scallions. The Peking Duck serves four. We are excited for the return of this signature dish!   Invite your friends and family, order the duck and start your own customs.