Reheating & Serving Instructions
For the best Peking Duck experience, please follow the instructions below.
Duck Slices
⭐ Method 1: Pan-Seared (Best Recommended)
• No oil needed
• Place duck slices skin-side down in a non-stick skillet
• Heat over medium-low heat for 1–2 minutes
• When the skin becomes crispy, flip the slices
• Heat the other side for 15–30 seconds
Tip: Duck skin contains natural fat and requires no additional oil.
This method provides the closest restaurant-style Peking duck experience.
⭐ Method 2: Air Fryer
• 375°F
• Heat for 4–6 minutes
⭐ Method 3: Oven
• Preheat oven to 350°F
• Arrange duck slices evenly on a baking tray
• Heat for 7–10 minutes
⭐ Method 4: Microwave
• Microwave for 30–60 seconds
Note: Quick and convenient, but the skin will not remain crispy.
Peking Duck Pancakes (24 pcs)
Steamer (Recommended)：Steam for 2–3 minutes.
Microwave：Wrap with a slightly damp paper towel and heat for 30–60 seconds.
Scallions & Cucumber：Serve chilled.，No reheating required.
Peking Duck Sauce： Ready to serve. No reheating required.
HOW TO SERVE
1. Warm the duck pancakes before serving.
Steam for 2–3 minutes or microwave for 20–30 seconds.
2. Spread a small amount of Peking duck sauce on the pancake.
3. Add a few slices of duck, cucumber strips, and scallion strips.
4. Roll the pancake tightly and enjoy.
Tip:
For the best flavor, serve immediately after reheating the duck slices while the skin is still crispy.
Duck Carcass
The duck carcass is served with traditional spices including star anise and bay leaves.
Serving Suggestions：
• Reheat and enjoy as is
• Make duck soup with tofu and vegetables
• Stir-fry
• boil to be a noodle soup base
Duck Soup recipe
Using the included chopped duck carcass, scallions, ginger, star anise, and bay leaves, prepare a rich and flavorful duck soup at home.
1. Add the duck carcass, scallions, ginger, star anise, and bay leaves to a large pot or wok.
2. Stir-fry over medium heat for about 2 minutes to release the aroma.
3. Add cold water and bring to a boil over high heat.
4. Boil for 15 minutes.
5. Add tofu and cook for an additional 10 minutes.
6. Add napa cabbage and cook for 5 minutes.
7. Season with salt and white pepper to taste.
8. Reduce heat and simmer gently for another 15 minutes.
9. Garnish with chopped scallions and cilantro before serving.
Chef’s Tip:
For an even richer flavor, simmer the soup a little longer and adjust the seasoning to your preference.
Storage Information
• Refrigerate immediately upon receipt
• Best consumed within 2 days
• May be frozen for up to 30 days
