Carving Peking Duck
A Step-by-Step Guide
Welcome to Chinayung’s Peking Duck carving course! Immerse yourself in a culinary journey as we show you how to carve our famous Peking Duck step by step.
Enjoy the sight and irresistible crispiness of the golden skin as we show you how to perfectly prepare this delicacy at home.
Order our Peking Duck cooking box now and bring the taste of exquisite China directly to your home. Let our video inspire you and experience the unique enjoyment of our Peking Duck.
Step 1: Preparing the Workspace
Prepare everything you need for carving the Peking Duck: a beautiful cutting board, a sharp knife, two large plates, and a roll of kitchen paper. Make sure you have everything within reach to ensure a smooth and enjoyable carving experience.
Step 2: Preparing the Duck
Place the delicious Peking Duck breast-side up on the cutting board. Admire its crispy skin and perfect shape as you prepare for the upcoming carving adventure.
Step 3: Removing the Crispy Skin
Place the sharp knife in the center and make a straight cut through. Place the knife sideways and make another straight cut from the head to the tail, going under the skin between the skin and meat. Continue working with the knife tip along the center cut line of the breast under the skin and remove the entire crispy skin piece. The aroma of the delicious Peking Duck will captivate you.
Step 4: Cut on the Opposite Side
Perform the same cut as in Step 3 for the opposite side of the Peking Duck. Place the sharp knife in the center and make a straight cut through. Place the knife sideways and make another straight cut from the head to the tail. Make sure to go under the skin between skin and meat and separate the crispy skin piece. The Peking Duck will now be ready to be served in its full glory.
Step 5: Slicing the Crispy Skin
Turn the Peking duck over and place the knife in the center to make a cut. Guide the tip of the knife along the open breast side and carefully cut between the skin and the meat. Slide the knife along the skin side and loosen the crispy skin by gently inserting the knife between the skin and the meat. Pull the knife along the cut towards the head and try to carve the crispy skin in one piece.
Step 6: Cut on the Other Half
Repeat the same process as in step 5 for the other half of the Peking duck. Place the sharp knife in the center and make a straight cut. Bring the knife to the side and make another straight cut from the head end to the tail end. Be sure to cut under the skin between the skin and the meat, separating the crispy skin. The Peking duck will now lie before you in all its glory, ready to release its delicious aromas.
Step 7: Deboning the Legs
Briefly clean the cutting board with kitchen paper. Begin deboning the legs. Place the Peking Duck breast-side up on the board. Place the knife between the breast and leg and make a cut down to the leg bone. Repeat this step from the opposite side. Now press the leg outward with the knife and separate it from the body. If necessary, cut the leg off at the joint with the knife. Set the deboned legs aside and remove the other leg in the same way
Step 8: Removing the Breast Meat
Now remove the breast meat from the Peking Duck. Place the knife to the side of the breast meat and insert it deep into the meat. Cut along the breast and follow the ridge. With your hand, carefully pull out the meat. If necessary, you can use the knife to help gently press out the meat. Repeat this step for the other breast side in the same way.
Step 9: Slicing the Breast Pieces
Now that the meat is removed, we set the carcass aside. With the knife at an angle, we cut the breast pieces into thin slices. The tender meat is lightly fanned out and placed on a prepared plate. Each slice is a work of art for the palate.
Step 10: Deboning the Legs
After the breast pieces have been artfully cut, we now turn to the juicy legs. With precise movements, we remove the meat from the bones and cut it into bite-sized pieces. Each bite promises a true taste experience. The tender leg pieces are lovingly placed on the plate and harmoniously complement the overall presentation of the Peking Duck.
Step 11: Placing the Skin on the Breast.
Now follows what is perhaps the most beautiful part. The crispy skin is carefully placed on the meat. We begin with the side pieces, which we cut into bite-sized portions. We position these on the left and right sides of the plate. We place the two large skin pieces from the breast as an eye-catcher in the middle. Pay close attention to the video. You can literally hear how crispy the duck is.
Step 12: Enjoy the Peking Duck Now
Et voilà! Die Pekingente ist nun meisterhaft tranchiert und bereit zum Genuss! Verwöhnen Sie Ihren Gaumen mit unserer hausgemachten Hoisin-Sauce und wickeln Sie das delikate Entenfleisch zusammen mit Frühlingszwiebeln und Gurkenstreifen in unsere Pfannkuchen. Ob Sie die saftige Ente in ihrer Gesamtheit genießen oder sich auf die knusprige Haut konzentrieren, bleibt ganz Ihnen überlassen. Mit unserer Pekingente Kochbox von Chinayung wird jeder zum Gourmet.
