Signature Beijing-style Dinner Kit for 4-6

Philippe Chow’s signature Peking Duck is one of its most famous dishes. Traditionally sliced tableside to order, this crisp-skinned duck arrives whole, ready to be heated, thin-sliced, and served inside fresh pancakes topped with plum sauce and cucumber. Also included are your choice of dumplings and marinated chicken satay skewers with luscious and creamy peanut sauce!

Since opening its doors on New York’s ritzy Upper East Side in 2004, Philippe Chow has become renowned as one of America’s finest, most upscale destinations for Beijing-style Chinese cuisine. Executive Chef Philippe Chow began cooking as a teenager in his native Hong Kong, and after years of cooking in some of the world’s most high-profile kitchens, his restaurant took New York by storm. Philippe Chow is more than just one of New York’s best Chinese restaurants; with its consistent quality, impeccable service, and meticulous attention to detail, it’s nothing short of a must-visit.

MORE DETAILS

This package serves 4-6 people and includes

• Peking Duck Kit
  • Whole Peking Duck (approx. 5 lbs.)
  • Plum Sauce (3 oz.)
  • Cucumbers (2.7 oz.)
  • 12 Pancakes (5.5 oz. total)
• 6 Chicken Satay Skewers, uncooked (each approx. 1.6 oz.)
• Satay Sauce (4 oz.)
• 12 Dumplings, your choice (each approx. 1.2 oz.)
• Dumpling Sauce (3 oz.)
• 6 Pairs of Branded Chopsticks

Dumpling Options Include

• Chicken
• Vegetable
• Shrimp
• Duck
• Pork Fried
• Beef Fried

INSTRUCTIONS / STORAGE

• Philippe Chow ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• 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.

To Serve

SIGNATURE BEIING–STYLE DINNER KIT

Total Time For 2 Cooks 1 hr. 15 min.
We Recommend Cooking In This Order:

• Bring water for Steamed Shrimp Dumplings and Steamed Pancakes to boil while oven is
  preheating to 400°F.
• Start heating the Satay Sauce, remember to stir occasionally throughout the heating process.
• Place the Peking Duck into pre-heated oven, then fry any Pan-Fried Dumplings.
• Once any Pan-Fried Dumplings are ready, steam any Steamed Dumplings.
• The Peking Duck will come out of the oven to rest while cooking Dumplings.
• Steam the Pancakes once the Steamed Dumplings are ready.
• 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℃). 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!

Dumplings

Steamed 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.
• Cook Dumplings: Place in steamer basket over boiling water, cover and steam for 7 minutes. Carefully remove from steamer and enjoy hot. Enhance the dumpling’s flavor with the Soy Vinegar Dipping Sauce* included in your package.

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.

Satay Skewers

Sauce

• Prepare a bain-marie (double broiler) by bringing a pot of water to boiling, then reducing the heat to low.
• Place a heatproof bowl over the pot, ensuring that the bottom of the bowl does not touch the water.
• Add the sauce to the bowl above the water. Gently heat the sauce for 30 minutes, stirring occasionally to ensure even heating and to prevent any scorching or sticking.
• Add Peanut Sauce To Satay: Generously drizzle peanut sauce over satay. Your satay are now ready to be enjoyed. Relish in the combination of crispy meat and flavorful peanut sauce in every bite.
  • Note that the amount of Peanut Sauce used is to your personal taste.

Satay

• 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.

Ingredients

• Peking Duck – Duck, Plum Sauce, Cucumbers, Pancakes
• Chicken Satay – Chicken, Satay Sauce. Contains Peanuts, Eggs, Dairy
• Vegetable Dumplings – Flour, Mushrooms, Carrots, Cabbage, Salt, White Pepper, Sugar, Scallion Oil
• Chicken Dumplings – Flour, Chicken Cabbage, Celery, Salt White Pepper, Sugar, Chicken Stock, Scallion Oil
• Shrimp Dumplings – Flour, Shrimp, Bamboo Shoots, Salt, White Pepper, Sugar
• Duck Dumplings – Duck, Carrots, Celery, Mushrooms, Salt, White Pepper, Sugar, Scallion Oil
• Pork Fried Dumplings – Pork and Cabbage Salt White Pepper Sugar Scallion Oil
• Beef Fried Dumplings – Beef, Cabbage, Salt White Pepper, Sugar, Scallion Oil