The roast duck is probably the most well-known dish of the Peking cuisine.

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The preparation of the roast duck is very time-consuming. The duck needs to be seasoned, air blown, sealed, poached in hot water dissolved with maple sirup and red rice vinegar and finally air-dried over 24 hours before going into the oven.

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The duck will be hang in the oven and roasted for an hour. The duck will receive its typical red shining colour during the process of roasting and become crispy.

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We serve our guests the Peking roast duck in three courses.

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1st course: Duck soup with shiitake mushrooms and glass noodle.

2nd course: 2 home-made spring rolls

3rd course: thinly cut duck meat with crispy skin, accompanied by duck dipping, pancakes, shredded cucumber and leek.

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Price:
Fr. 41.- per person, from 2 persons.

 

Pre-order:

Yes. But please ask our staff for availability, sometimes we may prepare more ducks than needed.

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Origin of the duck:

Germany