Wednesday, November 25 2020


Peking Duck

Update: March, 30/2015 - 17:28

with chef Wong Chi Ming from Crystal Jade Palace restaurant of JW Marriott Hotel Hanoi

Exploring the complete taste of Peking duck in its various ways of serving. While the first serving is extremely the flavour bomb as crispy and aromatic skin wrapped in pancakes with cucumbers and special bean sauce, the second serving will delight you with the tender and juicy duck meat. Chef Wong Chi Ming will reveal the secret know-how of this famous recipe.

Ingredients: serves 8

For first serving:

  • 2.6kg duck
  • 10 kinds traditional Chinese herbs
  • Salt and pepper to taste

For second serving:

  • 800g duck (including bone, no skin)
  • 1 whole green chilli bell
  • 1 whole red chilli bell
  • 1 tsp Chinese black bean sauce
  • Salt and pepper to taste


For first serving:

  • Marinated the duck with 10 kinds of traditional Chinese herbs for 6 hours.
  • Boiled the duck in hot boiling water for just 1 to 3 minutes.
  • Need to blow dry the duck at least for 8 hours in overnight.
  • Roast the duck in Apollo oven for 45 minutes.
  • Shower the duck with hot boiling oil until golden in colour before serve.

For second serving:

  • Chopped the duck including bone into small pieces.
  • Sliced all both green & red chilli bell.
  • Stir-fried the chopped duck
  • Add in 1 tsp black bean sauce.

You can sample the dish at JW Marriott Hanoi, 8 Do Duc Duc Road, Me Tri Ward, South Tu Liem, Ha Noi.

Tel. +84 4 3833 5588.

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