Peking Duck Dinner Kit for 4
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Just a few simple steps
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Crispy, juicy Peking duck, ready to carve at home. A whole free-range heritage duck is marinated and dried for 48 hours, cooked Peking style, and packed with bao buns, hoisin, cucumber, and scallions for building your own bites. TAO has made it a signature since opening in Midtown Manhattan in 2000, where Chef and Partner Ralph Scamardella built a Pan-Asian menu that drew a celebrity crowd. Perfect for a Christmas dinner showstopper, a Thanksgiving twist on the usual bird, or a big night in. Midtown’s hottest table, in your kitchen.
This package serves 4 people and includes everything you need to make a Peking Duck Dinner
- 1 Whole Cooked Peking Duck
- 10 Bao Buns
- 4 oz. Hoisin Sauce
- 1 Cucumber
- 4 oz. Sliced Scallions
- Gloves
- Peking Duck Dinner ships with ice packs, may thaw in transit
- If you are planning to cook the same day allow the duck to fully thaw in your refrigerator
- Duck and contents can also be held in the fridge for 2-3 days
To Serve
- Preheat oven to 250 degrees
- Place duck on a cooking tray or in a roasting pan with a rack, breast side up
- Place in the oven for 30 minutes, then rotate whole pan in the oven and increase the temperature to 375 degrees
- Cook an additional 10-15 minutes until the skin becomes crispy
- Remove from the oven and let rest for 5 minutes
- While duck is resting, take your cucumber and slice it lengthwise, then cut into half-moon slices and set aside
- Using the gloves we’ve provided for your convenience and safety, carve your duck according to the instructions provided in this video
- Place bao buns in a microwave-safe container, covered, for 30-45 seconds until steamed and hot
- Build individual buns with duck meat, cucumbers, scallions, and hoisin sauce
- Enjoy!
- Peking Duck – Jurgielewicz Duck, Star Anise, Cinnamon, Black Cardamom, Tangerine, Cloves, Licorice Root, Sugar, Chicken Powder, Salt, Ginger Powder, 5 Spice Powder, Garlic Powder, Shallots, Fresh Ginger, Rice Vinegar, Red Vinegar, Baking Soda, Maltose
- Hoisin Dip – Hoisin (Sugar, Soybean Paste (Water, Soybeans, Salt, Wheat Flour), Rice Vinegar, Salted Garlic, Sesame Seed Oil, Salted Chili), Honey, White Vinegar
- Bao Buns – Wheat Flour, Baking Powder, Instant yeast, Sugar, Salt, Refined soybean oil, sesame oil, Milk powder, Water.
Pan-Asian Classics from one of NYC’s Hottest Restaurants
Pan-Asian Classics from one of NYC’s Hottest Restaurants
The now-legendary TAO restaurant launched in October of 2000 in Midtown Manhattan and has since grown to include locations in Las Vegas, Los Angeles, Chicago, and a second NYC location in the famed Meatpacking District.
Inspired by ingredients from the land, sea and sky; Chef Partner Ralph Scamardella combines culinary elements of China, Japan and Thailand to create a menu packed with bold flavors. Award-winning cuisine and timeless design has made TAO a celebrity favorite for over two decades.
You can now enjoy two of TAO’s signature dishes - our expertly prepared Peking duck and the delicate, mouthwatering Satay of Chilean Sea Bass - from the comfort of your own home.
