Today is National Peking Duck Day. There’s a National Day for everything I guess. But when it comes to Peking Duck, I’m definitely celebrating and so is Morimoto Asia at Disney Springs. This classic Chinese dish was a childhood treat for me found only at the best restaurants in Portland’s Chinatown where one would go to celebrate.
I had Morimoto Asia’s Peking Duck on my first visit and found it exactly like I remembered it. Sweet crisp skin with tender duck meat and a choice of sauces.
Chef Morimoto’s signature duck is first fire-roasted and then the skin is deep fried to crispy perfection, providing an exceptional balance of texture and flavor to the tender fattiness of the duck meat. This decadent dish is served with steamed flour pancakes, pickled onions, hoisin miso sauce, and apricot sweet chili sauces.
“Duck is a very special ingredient to me for its culinary versatility it holds in Japanese, Western, and Chinese cooking, and I especially love Peking duck for its rich distinct flavor,” said Iron Chef Morimoto. “We serve Peking Duck at Morimoto Asia and Peking Duck Tacos at Momosan, as well as Duck Ramen which to me is the perfect marriage of two of my favorite comfort foods that work so well together.”
If you’re feeling adventurous, Morimoto Asia has shared the recipe for Peking Duck with us.
Morimoto Asia Peking Duck Recipe
2 oz salt
1 oz sugar
1 oz star anise
1 oz bay leaf
1 oz Szechuan peppercorn
1 oz five spice
Peking Duck Brine
2 cups water
½ cup honey
½ cup vinegar
1 oz cooking wine
2 cups apricot jam
1 cup sweet chili sauce
1 cup rice vinegar
- Rub the duck under the skin with dry rub, mix all the ingredients for the brine and heat up to incorporate.
- Allow brine to cool down, but still warm and brine the duck for a couple of minutes.
- Take out of brine and allow to sit to air dry.
- Set the oven to 356 degrees Fahrenheit and cook for 1 hour.
- Serve with Apricot glaze, julienne cucumbers, scallions and Hoisin Sauce.
Will you try making this at home or just stop by Morimoto Asia on your next visit for Peking Duck?