Chef Adam and the culinary team are back at it creating magic! This time we are taking you on a journey dating back 600 years to the Ming Dynasty and the capital city of Beijing. It was considered an honor then as it is today to make this timeless dish for the Emperor or President - Peking Duck! It takes days of precision and care to prepare!
The Pekin Duck is a white feathered breed that is very mild and highly sought after. We are extremely lucky to be close to one of the most prestigious Duck Farms in the entire US called Crescent Duck Farms. They have been around for over 100 years and are a global producer of what is said to be some of the finest ducks money can buy.
We are making a southern Cantonese-style duck as compared to a Beijing-style duck. There is a major difference between the two cooking methods - both are great, but here is the difference - the Cantonese style is closed oven, where the ducks are stuffed with citrus and aromatics and slow roasted - finished with an oil bath to crisp the skin. We do not do this - we use convection to get the same effect. Beijing style is like you see in Chinatowns all over the world, hanging ducks over an open flame. Chef Adam likes the effect of stuffing the bird and the extra flavor.
We then pull the meat and create a soft delicate dumpling that we pair with our scallion ginger sauce and Hoisin BBq sauce for the ultimate bite!!
Comes with an 8 oz Hoisin BBQ Sauce - this is the real crowd-pleaser!!