Reheating & Serving Instructions

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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.

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HOW TO SERVE

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    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.

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​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

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       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

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    •    Refrigerate immediately upon receipt

    •    Best consumed within 2 days

    •    May be frozen for up to 30 days