The most royal dish of all Chinese cuisine has to offer. The roast honey Peking duck is a dish that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.
The preparation is a drawn out process. First the duck is pumped with air between the skin and meat, stuffed with seasoning and sealed. Hot boiling water combined with other ingredients is poured over the skin. Then hung to marinate and cold dry. Six hours later it’s lightly smoked and hung again. By the next day the duck is fully seasoned, it is then it is taken into an oven for roasting. Before the duck is fully roasted the final step of glazing with honey and other ingredients is performed. put back to roast and then 15 mins later the Peking duck is ready to be served.
At DSFC we limit the numbers of duck prepared each day, to ensure freshness each time you visit us and order one of this delicacy.