Peking Duck Cheeseburger

Chef Joseph Poon's take on a classic Chinese dish.

Ingredients
1 lb. Shredded Duck Meat stir fried in Merlot Hoisin Sauce (see below)
½ lb. Shredded Jicama
16 pieces green onion (1-1/2” long)
8 steamed Chinese buns
 
 
Merlot/Hoisin Sauce
1 cup hoisin sauce
½ cup Merlot wine
 
 
Procedure
 
1. Buy the Hong Kong Roasted Duck.
 
2. Cut the meat into strips and stir-fry with approximately 1 cup hoisin sauce and ½ cup Merlot.
 
3. If you cook the duck meat, don’t add any oil.
 
4. Add shredded jicama and two pieces of scallion (green onion).
 
 
To assemble:
 
Toast a Chinese steamed bun until golden brown.
 
After toasting, place peking duck into the sliced bun, top with 2 pieces of scallion and one slice of jicama. Top with ½ slice of cheddar cheese on top of hot ingredients and other half of bun.  Cheese will melt.
 
Serve immediately.

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