• How to prepare a Peking Duck
  • Clean out the internal organs, stuff it with ginger, garlic and other seasonings
  • Sew it well with a duck needle
  • Put into boiling water for a few seconds
  • Afterwards, bath in the liquid mixture of honey and vinegar
  • Hang it up until the skin completely dry out
  • Roast the duck in the oven until golden brown
  • Peel the cucumber's skin evenly with a chinese knife
  • Cut them into small strips
  • Cut the leek also into small strips
  • Mix the flour with boiling water to make the pancake dough
  • Knead the dough evenly into small round balls
  • Roll the dough with a stick to a thin round sheet
  • Fry it in the wok without oil until cooked
  • Sharpen the carving knife
  • Meanwhile, show the nice glanzed duck to the guest
  • Slicing the crispy duck's skin from the fat
  • Slicing the crispy duck's skin from the fat
  • Prepare a nicely decorated plate
  • Cut the skin into small pieces and place it on the plate
  • The meat of duck is panfried with other ingredients in a wok and served as main course
  • Our delicious two courses Peking Duck Menu is ready for you to enjoy!

 

北京片皮鴨   Peking Duck in two courses

(For 2 or more persons, CHF 65.00 per person with 2 courses menu)

Our guests can enjoy Peking Duck without ordering in advance or long waiting times.
We prepare it daily and serve it – while supplies last.

 

Starter:                   Crispy duck skin served with
pancakes, leeks, cucumbers and Soya bean sauce
   
Main course:

You may choose one of three varieties.

1.  Duck with eight delicacies (hot and spicy)

2.  Duck with pineapple (sweet-sour)

3.  Duck with soja bean sprouts (light)

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