Peking Duck Dinner For 4 Recipe
Whole Peking Duck (bao buns, mu shu pancakes, cucumbers, scallions), Steamed Edamame, Small Crispy Calamari Salad (sweet miso dressing), Small Asian Caesar Salad (spicy cashews), Vegetable Rice (coconut-curry foam), Curried Cauliflower (spiced cashews, madras curry)
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Ingredients
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Peking Duck
Steamed Edamame
Small Crispy Calamari Salad
Small Asian Caesar Salad
Vegetable Rice
Curried Cauliflower
Method
Peking Duck Preparation
- 1
Prepare the Duck
Rub the whole duck with Chinese five spice powder, honey, and soy sauce. Let it marinate for at least 1 hour, preferably overnight.
- 2
Roast the Duck
Preheat the oven to 375°F (190°C). Place the duck on a rack in a roasting pan and roast for 1.5 to 2 hours until the skin is crispy and the juices run clear.
Edamame
- 3
Steam Edamame
Steam the edamame pods for about 5-7 minutes until tender. Sprinkle with sea salt before serving.
Crispy Calamari Salad
- 4
Prepare Calamari
Dredge calamari rings in flour and deep-fry in hot oil until golden brown. Drain on paper towels.
- 5
Assemble Salad
Toss mixed greens with crispy calamari and drizzle with sweet miso dressing.
Asian Caesar Salad
- 6
Prepare Salad
Chop romaine lettuce, toss with spicy cashews, and drizzle with Asian Caesar dressing.
Vegetable Rice
- 7
Cook Rice
Rinse jasmine rice until water runs clear. Combine rice with coconut milk and curry powder in a pot. Bring to a boil then reduce heat and simmer until rice is cooked.
Curried Cauliflower
- 8
Cook Cauliflower
Steam cauliflower florets until tender. Toss with madras curry powder and spiced cashews before serving.
