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.
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.
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. Make sure to go under the skin between skin and meat and separate the crispy skin piece.
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. Loosen the crispy skin by gently inserting the knife between the skin and the meat. 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. 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 knife between the breast and leg and make a cut down to the leg bone. Press the leg outward with the knife and separate it from the body. If necessary, cut the leg off at the joint. Repeat for the other leg.
Step 8: Removing the Breast Meat
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. 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: Cutting the Leg Meat
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. The tender leg pieces are lovingly placed on the plate and harmoniously complement the overall presentation.
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 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!
Et voilà! The Peking Duck is now masterfully carved and ready to enjoy! Treat your palate with our homemade Hoisin sauce and wrap the delicate duck meat together with spring onions and cucumber strips in our pancakes. Bon appétit!
