PEKING ROAST DUCK

The roast duck is probably the most well-known dish of the Peking cuisine.

The preparation of the roast duck is very time-consuming. The duck needs to be seasoned, air blown, sealed, poached in hot water dissolved with maple sirup and red rice vinegar and finally air-dried over 24 hours before going into the oven.

The duck will be hang in the oven and roasted for an hour. The duck will receive its typical red shining colour during the process of roasting and become crispy.

We serve our guests the Peking roast duck in three courses.

1st course: Duck soup with shiitake mushrooms and glass noodle.

2nd course: 2 home-made spring rolls

3rd course: thinly cut duck meat with crispy skin, accompanied by duck dipping, pancakes, shredded cucumber and leek.

Price:
Fr. 41.- per person, from 2 persons.

 

Pre-order:

Yes. But please ask our staff for availability, sometimes we may prepare more ducks than needed.

Origin of the duck:

Germany

CURRENT OPENING HOURS

Monday                                                     closed

Tuesday - Friday                           11:30 - 14.00

                                                    17:30 - 22:30

Saturday & Sunday                      17:30 - 22:30

HUAYUAN IN FISCHERMÄTTELI

Holligenstrasse 70, CH-3008 Bern

Tel: +41 (0) 31 381 37 89

E-mail: info@fischermaetteli.ch

Scan our QR code for Wechat and stay tuned for our new dishes & activities. 

加我們的微信並敬請關注我們的活動及菜品新動向。