Royal Feast for 6

• Items ship frozen with dry ice & ice packs, may thaw during transit.
• Dry ice may dissipate in transit.
• Do not remove dry ice with bare hands.
• Upon arrival, store items in the refrigerator.
• Items may be stored for up to 5 days in the refrigerator.

Preparing Your Feast

You are about to indulge in some of Chef Philippe Chow’s signature dishes in your own home. As some can certainly put together this spread on their own, we suggest enlisting family and friends to assist you in preparing your meal so that each dish is ready for the table as close to the same time as possible so you can all sit and enjoy your feast together!

Before You Start

To ensure you have all that you need to prepare your Royal Feast, we suggest gathering the following before you start: wire rack, baking sheet, frying pan, frying pan with lid, double broiler, basting brush, measuring cup, teaspoon, mixing spoons, plates, paper towels, vegetable oil, water.

ROYAL FEAST PREPARATION

Total Time For 2 Cooks 1 hr. 45 min.
We Recommend Cooking In This Order:

• Bring water for Steamed Pancakes to boil while oven is preheating to 400°F.
• Place the Peking Duck into pre-heated oven, then fry the Lobster.
• When Peking Duck comes out of the oven to rest, set oven temperature to 350°F.
• Start heating the Satay Sauce, remember to stir occasionally throughout the heating process.
• Place Spare Ribs into oven when temperature reaches 350°F, then fry the Dumplings.
• Steam The Pancakes.
• Fry the Satays.
• Carve the Peking Duck.

Peking Duck

Pancakes – Steam

• Place in steamer basket over boiling water, cover and steam for 8 minutes.
• Separate the cooked pancakes

Pancakes – Pan-Fry

• Lightly brush a frying pan with oil. Cook each pancake over medium heat for 20 seconds on each side, until heated through but not browned.

Peking Duck – Air Fryer

• Cut Duck Into Two Or Four Pieces. Heat In Air Fryer At 400°F For 5 Minutes.

Peking Duck – Oven

• Before You Start: We suggest first gathering the following before you start to prepare your meal: wire rack, baking sheet, frying pan, pot with steamer basket, low smoke oil.
• Preheat Oven: Set to a high temperature, around 400°F (200°C). A high temperature is crucial for crisping the skin.
• Prepare Duck: For even reheating, allow the duck to sit at room temperature for 20-30 minutes before placing in oven.
• Brush With Oil (Optional): This can help crisp the skin but is optional depending on how much fat is in the skin. Use a low smoke oil due to the high temperature of the oven.
• Place On Rack: Place the duck on a wire rack over a baking sheet. This allows the heat to circulate around the entire duck, crisping the skin all over. If you don’t have a rack, place the duck directly on a baking sheet, but skin may not be as crispy on the bottom.
• Cook Duck: Place duck in preheated oven for 10-15 minutes.
• Check Crispiness: The skin should be visibly crisp, and the meat heated through. If the skin isn’t as crispy as desired, leave it in for a few more minutes. Be careful not to overcook, which will dry out the meat.
• Rest Before Serving: Remove duck from oven and allow it to rest for a few minutes for the juices to redistribute, making the meat more tender and flavorful. Remember, oven temperatures and times can vary, so these are guidelines. Adjust as necessary for your specific oven. Please take a moment to review the carving technique video presented by Master Chef Philippe Chow by scanning the QR code provided.

Assembly

• Separate the cooked pancakes.
• Place a portion of the Peking duck, scallions, and plum sauce on each pancake.
  • Note that the amount of Plum Sauce used is to your personal taste.
• Fold the pancake and enjoy your homemade Peking Duck dish!

Satay Skewers

• Before You Start: We suggest first gathering the following before you start to prepare your meal: frying pan, double broiler, mixing spoon, plate, paper towels, vegetable oil, water.
• Heat Oil: Fill a pan with enough vegetable oil to fully submerge satay; heat to 350°F, a suitable temperature for deep frying that ensures a crispy exterior without burning. If the satay are too long for the pan, cut them in half for easier handling.
• Cook Satay: Carefully place the satay in the hot oil. Deep fry for 2-3 minutes, or until golden brown, indicating a perfect crispness.
• Drain Satay: After frying, transfer the satay to a plate lined with paper towels to absorb excess oil. For beef satay, allow them to rest briefly after frying to let juices redistribute, ensuring a more flavorful and tender bite.

Spare Ribs

• Before You Start: We suggest first gathering the following before you start to prepare your meal: baking sheet, basting brush.
• Preheat Oven: Set to 350°F (175°C).
• Cook Ribs: Remove ribs from refrigerator and leave to sit at room temperature for 20 – 30 minutes. Then place them into preheated oven for 5 minutes. This initial baking helps to warm them through.
• Add Honey Sauce: After 5 minutes, remove ribs from oven. Generously brush them with Honey Sauce*, ensuring they are well coated for a sweet, flavorful glaze.
  • Note that the amount of Honey Sauce used is to your personal taste.
• Cook Ribs In Sauce: Return coated ribs to the oven and cook for 3 minutes. Remove from oven.
• Your delicious Honey Sauce Spare Ribs are now ready to be enjoyed.

Pan-Fried Dumplings

• Before You Start: Dumplings arrive frozen and take 6 – 8 hours to thaw in the refrigerator. We suggest first gathering the following before you start to prepare your meal: pot with steamer basket, water.
• Heat Oil: Over medium heat, add 1 tbsp of low smoke oil to a pan, coating the bottom without pooling and heat until oil is shimmering but not smoking.
• Cook Dumplings: Arrange dumplings in pan so they do not touch. Fry until the bottom of the dumplings are browned and crisped and then reduce the heat to medium-low.
• Add Water For Steaming: Hold the pan’s lid in one hand (as a shield) and carefully pour 1⁄4 cup of water into pan. Expect steam and sizzle; be cautious of oil splatter.
• Steam And Simmer Dumplings: Cover the pan with lid. Let the dumplings simmer and steam for 4-6 minutes (7-10 minutes if they are frozen). Check occasionally to confirm water remains in the pan. Once the water has evaporated, uncover and remove dumplings from pan.
• Enjoy these delightful dumplings hot. Enhance their flavor with the Soy Vinegar Dipping Sauce* included in your package.
  • Note that the amount of Dumpling Sauce used is to your personal taste.

Maine Lobster

• Before You Start: We suggest first gathering the following before you start to prepare your meal: frying pan with lid, plate, paper towels, measuring cup, mixing spoon, vegetable oil.
• Prepare Lobster: Lightly coat with flour.
• Heat Oil: Fill a pan with enough vegetable oil to fully submerge lobster; heat to 350°F, a suitable temperature for deep frying that ensures a crispy exterior without burning.
• Cook Lobster: Carefully place the lobster in hot oil and cook for 3-4 minutes or
  until golden brown, indicating a perfect crispness. The exact time may depend on the size of the pieces.
• Drain Lobster: After cooking, transfer the lobster to a plate lined with paper towels to absorb excess oil.
• Prepare Sauce: Carefully remove hot oil from pan, then add 1.5 cups of water, ginger and scallions to pan. Add a pinch of salt and sugar; heat mixture to boiling.
• Simmer Lobster In Sauce: Once sauce boils, add the lobster back into the pan. Stir for 30 seconds, then reduce heat and cover pan with a lid. Simmer for 2-3 minutes. For more well-done lobster, add an additional 2-3 minutes of cooking time.
• Thicken Sauce: Once desired cooked lobster temperature is achieved, dissolve a teaspoon of cornstarch in a small amount of water and add to sauce to thicken. Let stand for 1 minute, then plate and enjoy!