Beijing Roast Duck Ready-to-Eat Kit

Beijing roast duck is said to date back to the Yongle reign of the Ming dynasty. Quanjude was founded in the third year of the Tongzhi reign of the Qing dynasty (1864), and its hanging-oven roast duck technique is listed in China’s national intangible cultural heritage inventory. A properly prepared duck goes through seven stages: inflating, gutting, washing the cavity, scalding the skin, glazing, air-drying, and roasting. Jujube or pear wood fuels the open-flame hanging oven, giving the skin an even reddish-brown color, a crisp finish, and tender meat, carved into 108 willow-leaf-shaped slices.

Our ready-to-eat kit is described as a collaboration with Quanjude’s Qianmen restaurant. Vacuum packaging is said to preserve the crisp skin and tender meat. Each kit contains half a vacuum-packed ready-to-eat roast duck, one jar of sweet bean sauce, twelve thin pancakes, and a pack of shredded scallion and cucumber. Heat in a microwave or oven for 5-8 minutes to recreate the taste of Beijing.

Ingredients