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We come from Beijing, we understand Beijing Duck!

Beijing Duck is one of the most famous dishes in Beijing cuisine.

The term “Beijing Duck” refers not only to the complex method of preparation and orthodox serving style of the world-famous Beijing Duck, but also to the breed of duck. This means that not every grilled duck prepared and served in a Chinese restaurant can be called Beijing Duck.

The duck used for the preparation in China is a special breed called the “Beijing White Duck”. This duck originates from the Beijing region and has a larger breast and smaller legs. The skin is thicker and the fat content is significantly higher than most other duck breeds. The meat is succulent, tender and full of flavour. Most commercial ducks on the market are good enough for grilled duck, but not for Peking Duck.

After tireless trials with ducks of different origins, it was proven that the world-famous “Silver Hill Duck” from Ireland has the most resemblance in the taste to a “Beijing White Duck”.


What also distinguishes Beijing Duck from regular grilled duck is its soulmate: the dipping sauce. To keep the taste as pure as possible, marination is not required during the preparation process of Beijing Duck. This means that the duck itself has no added flavour and thus the dipping sauce is of equal importance as the duck, as far as eating experience is concerned. Our dipping sauce is made of sweetened soybean paste and a few other spices and is prepared in the traditional way after numerous tests and adjustments.

The production of Beijing Duck is very complex. The duck is first blown to separate the skin from the meat, then coated all over with in hot water dissolved malt sugar, honey, red rice vinegar, corn starch and custard powder. After this treatment, the duck will be left to air dry for at least 12 hours in a dry-aging refrigerator at constant humidity and temperature. Under the double effect of skin water and air drying, the duck skin begins to gelatinize. The duck will now be frozen for at least 48 hours to have the skin dehydrated. After freezing, the preparation is finally complete and the duck is now ready for roasting. The duck will be roasted in the oven for an hour at increasing temperatures, during which the skin puffs up again, becomes crispy and takes on the typical, bright red colour.

The duck will now be sliced and served to guests with home-made duck sauce, plum sauce, granulated sugar, cucumber strips, leek strips, honey melon strips and pancakes.

A whole Beijing Duck costs Fr. 128.- and gives a filling meal for two persons, even for three if there is not such a big hunger.​​

Duck breed and country of origin:

Silver Hill Duck, Emyvale, Co. Monaghan, Ireland



A pre-order of at least two days in advance is required. Pre-order must be confirmed in writing.

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