DIY Peking Duck Meal Kit

Savor a celebratory Chinese feast of golden, crispy-skin Peking duck, sliced and served on steamed buns with hoisin sauce. For three generations, Joe Jurgielewicz & Son of Pennsylvania has been raising "America's tastiest duck." The Long Island heritage breed of duck is prized by chefs for its perfect meat-to-fat ratio and succulent flavor. This meal kit includes a whole dry-aged, pre-dipped Peking-style duck that's ready to roast in a few easy steps, plus bao buns and hoisin sauce. Just add cucumber slices and scallions to create an unforgettable meal at home.

• One whole duck (6 lb. 8 oz.), 15 bao buns (15 oz.) and hoisin sauce (20 oz.).
• 8 lb. 11 oz. total (4–6 servings).
• Humanely raised duck is antibiotic-free and hormone-free.
• Shipped frozen.

Receiving Instructions

• Duck and bao buns ship frozen with ice packs. Upon receipt, store in freezer for up to 2 years.
• Store hoisin sauce at room temperature until opened. Once opened, store in refrigerator for up to 6 months.

Preparation Instructions

• Remove duck from packaging and defrost uncovered, breast side up, in refrigerator for up to 24 hours until skin is dry.
• Preheat oven to 425°F. Lightly season duck skin with salt, place on cooking rack in roasting pan and loosely tent duck with foil. Roast duck for 30 minutes, then lower oven temperature to 350°F and roast for 1 1/2–2 hours, still tented with foil, until internal temperature reaches 200°F–205°F.
• Pro tip: Remove foil and broil duck on high for 2–3 minutes to make skin extra crispy.
• Remove duck from oven and let rest for 10–15 minutes before carving.
• Remove frozen bao buns from packaging and steam for 15 minutes.
• To carve, remove crispy skin from back and legs of duck, then slice into strips. Remove legs, wings and breast. Carve duck breast into thin slices, leaving skin attached. Pull or shred meat from legs and wings.
• Assemble meat and skin on platter.

Serving Instructions

• Peking duck is best served warm.
• Spread hoisin sauce on steamed bao bun. Add slices of cucumber and/or scallions to bao bun. Add crispy skin and duck meat.

• Peking Duck: Duck, sugar, water.
• Bao Buns: Wheat flour, water, sugar, soybean oil, milk powder, vegetable shortening (palm oil, soybean oil), yeast, baking powder, sodium bicarbonate.
• Hoisin Sauce: Sugar, water, soybeans, salt, sweet potato, modified cornstarch, sesame seeds, garlic, wheat flour, chile pepper, spices, caramel color, acetic acid, FD&C Red #40, potassium sorbate (preservative).

Shipping Information

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Return Policy

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