Peking Duck Dinner For 2 Recipe
Whole Peking Duck (bao buns, mu shu pancakes, cucumbers, scallions), Large Asian Caesar Salad (spicy cashews), Vegetable Rice (coconut-curry foam), Curried Cauliflower (spiced cashews, madras curry)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Peking Duck
Asian Caesar Salad
Vegetable Rice
Curried Cauliflower
Method
Peking Duck
- 1
Prepare the Duck
Preheat the oven to 350°F (175°C). Rinse and dry the duck thoroughly. Rub the skin with honey, soy sauce, and five-spice powder.
- 2
Roast the Duck
Place the duck on a rack in a roasting pan. Roast for about 1.5 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- 3
Slice and Serve
Slice the duck and serve with bao buns, mu shu pancakes, sliced cucumbers, and scallions.
Asian Caesar Salad
- 4
Assemble the Salad
In a large bowl, combine romaine lettuce, cherry tomatoes, and spicy cashews. Drizzle with Asian sesame dressing and toss to combine.
- 5
Finish the Salad
Top with grated parmesan cheese before serving.
Vegetable Rice
- 6
Cook the Rice
Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rice and coconut milk and bring to a boil.
- 7
Add Vegetables
Reduce heat, cover, and simmer for about 15 minutes. After 10 minutes, add mixed vegetables to the pot.
Curried Cauliflower
- 8
Prepare the Cauliflower
Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil and madras curry powder in a bowl.
- 9
Roast the Cauliflower
Spread cauliflower on a baking sheet and roast for 25-30 minutes, until golden and tender. Sprinkle with spiced cashews before serving.
