Chef’s Table: Elena Wu Restaurant & Sushi Bar
Peking Duck

Serves 2

1 whole Long Island duck

1 tsp
vegetable oil

6 stalks

5 tbsp
hoisin sauce

3 cloves
crushed garlic

2 tbsp

1?4 cup
fresh cucumber strips

1 package
Asian pancakes

1 tsp

to taste

Elena Wu, owner

Elena Wu, owner


To make the marinade, heat oil in a saucepan and sauté three sliced scallion stalks with the crushed garlic cloves. Add 3 tbsp. hoisin sauce. Salt and pepper to taste. Remove from heat and set aside.

To prepare the duck, clean the bird inside and out, and drain well. Rub the marinade inside the duck, and use a stainless-steel pin to close the duck, keeping the marinade inside. Meanwhile, boil two quarts of water and add the cornstarch. Hang the duck or hold from the neck, and pour all the boiling water over the outside of the duck. Let the duck drip-dry in a cool place or position a fan in front of it.

Once dry, roast at 375 degrees for one hour, or until skin is golden brown. Cool, carve and serve with pancakes, remaining hoisin sauce, scallions and fresh cucumber strips.

When You Go:
Elena Wu Restaurant & Sushi Bar
12106 Town Center Boulevard • Voorhees
856-375-2289 •

August 2015
Related Articles

Comments are closed.

Millennials looking for Mentors

Get SJ Mag in Your Inbox

Subscribe for the latest on South Jersey dining, weekend entertainment, the Shore and much more - sent directly to your inbox.

* indicates required
Email Format
April 2024 Issue (600 × 500 px)