skip to Main Content

Soy-Marinated Peking Duck

There’s something about duck that just screams “special occasion.” Is it the crispy skin? The juicy meat? The earthy flavor? We think it’s all of the above, and we think Peking Duck is one of the best ways to prepare it. Just add some scallion pancakes and some sides, and you’ve got a sure-fire feast on your hands.

The Duck

  1. Place duck on an aluminum foil-lined baking sheet skin side up, and heat in a 350F oven for 12-15 minutes or until warmed through. Careful not to burn the glaze!
  2. Carving time! Flip the sheet on over for step-by-step instructions (or, check out our step-by-step carving video ) 


The Scallion Pancakes

  1. Place on the baking sheet with your duck for the final 5 minutes that it’s in the oven. Flip ‘em over halfway through for extra crispiness!
  2. To serve, cut into wedges. Four, six, eight, it’s up to you!


The Radish & Kimchi Slaw

  1. Best eaten at room temperature!


The Marinated Persian Cucumbers

  1. This one too! Enjoyed best at room temperature.


Carving Your Duck

  1. Place your duck skin-side up on a 

     cutting board. Remove the wing from

     the breast for easy slicing.

  1. Grab the sharpest knife in your arsenal. For clean, even pieces, the sharper the better!
  2. Starting at the end of the breast, angle your knife so that you’re cutting into the breast at a bias. 
  3. Cut the breast into ¼” slices, making sure to keep the skin attached!
  4. Fan out your breast to show off all 

       your hard work! 

  1. For the leg, two options:

         – we love to shred it for topping

            our scallion pancakes. Simply grab 

            two forks, and shred away! 

         – or, cut into bite-size chunks, careful

            not to include any bone!

To build: 

The key is to have fun—maybe spread some yuzu mayo on the pancake, duck next. Top with slaw and/or cukes. Play around, pick your fave combo, pop it in your mouth and enjoy! 


And that’s it! New Year’s eats, solved. #weareWECO

Back To Top