Cooking & Serving Instructions for Kolikof Peking Duck

  1. Remove Peking duck from packaging and defrost uncovered, overnight (10-12 hours), breast side up, in a refrigerator.
  2. Pat dry.
  3. Preheat oven to 425°F.
  4. Lightly season the Peking duck skin with salt, place duck on a  cooking rack in a roasting pan, and loosely tent with foil.
  5. Roast the Peking duck for 30 minutes, then lower oven temperature to 350ºF and roast (still covered) for 1.5 to 2 hours or until the internal temperature reaches 200-205°F.
  6. Just before removing from oven, broil duck on high for 2-3 minutes until skin is crispy, brown, and glassy.
  7. Remove Peking duck from oven and let rest for 10 to 15 minutes before carving.
  8. If serving with our Bao Buns, now is the time to remove the frozen bao buns from their packaging. Steam them for 15 minutes.
  9. Carve the Peking duck.
    1. Remove/carve the crispy skin from the back and legs of the duck and slice into strips
    2. Remove the legs, wings, and breast
    3. Carve the duck breast into thin slices leaving skin intact
    4. Pull/shred the meat from legs and wings
  10. Assemble all meat and skin on platter
  11. To serve:
    1. Spread hoisin sauce on steamed bao bun
    2. Add slices of cucumber and/or scallions
    3. Add some crispy skin and duck meat
  12. Enjoy!