A true East-West dish, Chef Ming Tsai teamed up with New Orleans’ own Glenn Mistich (creator of the “All-Madden Turducken”) to bring you the Asian-Cajun PekingDucken. Each brought their expertise to the table creating a classically prepared Peking Duck (blown up and dipped) that has been deboned and stuffed with a deboned Chicken, then a deboned Squab, all encompassed by a delicious blend of Shiitake-Garlic Chive Sticky Rice Stuffing. The resulting creation is a true show-stopper!
The Asian-Cajun PekingDucken weighs approximately 5 1/2 lbs before cooking and serves approximately 8 people
Allergen Alert: Contains Shellfish, Soy, Wheat/Gluten.
Instructions / Storage
Storage & Care:
PekingDuckens are frozen before shipping and arrive fully or partially frozen. They require roasting in your oven after defrosting. If you plan to enjoy it within 2-3 days, store in your refrigerator in it’s original packaging; otherwise, store the PekingDucken in your freezer for up to 3 months. Defrost in the refrigerator for 24-48 hours.
EQUIPMENT NEEDED: Baking sheet with lip or a large baking dish with a flat rack, or a broiler pan
STORE: Your PekingDucken was frozen before shipping and will arrive fully or partially frozen. If you plan to enjoy it within 2-3 days, store in your refrigerator in it’s original packaging; otherwise, store the PekingDucken in your freezer for up to 3 months.
PREP: 1. Defrost PekingDucken (PD) in fridge overnight.
2. Preheat oven to 375°F (or 325°F with low fan). Place the rack on top of the baking sheet. Remove PD from packaging and place on the rack, breast side up. Allow to rest at room temperature 25-30 minutes before roasting.
3. Roast PD for an hour and thirty to an hour an forty minutes, or until the internal temperature reaches 140°F and the skin is a dark caramel color; May take longer depending on your oven. Check after 45 minutes; if skin seems dark, loosely place a tented piece of tin foil over the PD and continue roasting.
4. Immediately remove PD from the roasting rack, to stop from overcooking, and place onto a cutting board to rest for at least 15 minutes and up to 30 minutes. Before slicing, use scissors or a pairing knife to cut the string at the end of PD then carefully pull string out in one piece. Using a sharp or serrated knife, slice into 1-inch thick pieces. Squab is best enjoyed a bit rosy; don’t worry if you see a little pink in the resting juices, the chicken will be fully cooked.
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