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Peking Roast Duck Recipe, Side Dish and How to Eat It

Peking Roast Duck: Recipe, Side Dish and How to Eat It

Calling all Chinese food lovers! The wait is over to enjoy the best in Chinese fine dining Miami has to offer! We are not just a restaurant but a place to collect memories and celebrate milestones. Highly recommended by both the Eater Magazine and the Miami Herald, you’re dining experience with us will be like no other. Our kitchen will be your home away from home with delicious food like our traditional and fully customizable, signature hot pot with a modern twist. Labeled as a hidden gem, you’ll immerse yourself in an exquisite and modern Chinese decor complete with detailed wooden carvings and convenient bar seating while eating gourmet Chinese food. 

Our name, Da Tang Zhen Wei, says it all but you may not be familiar with its meaning. The word “Zhen” is a Chinese phrase that represents the most delightful and wonderful food. The word “Wei” is a Chinese phrase meaning “taste” but has other meanings as well. For us, it represents the special relationships throughout the restaurant. These relationships include the chefs and the ingredients, the interaction between the food and the diners, and the staff and the diners. As you can see, we encourage the flow of positive energy throughout our restaurant to create a memorable dining experience for all who walk through our doors. 

When you arrive, you’ll want to try the Peking Duck recipe. We guarantee you won’t find another dish like our best selling Crispy Peking Duck. One of the most famous Chinese dishes, our traditional take on this popular dish will have your mouth watering and your stomach wanting more! 

Crispy Peking Duck Recipe

For those of you who can’t make it to our restaurant for any reason, we have the next best thing! This Crispy Peking Duck recipe bypasses our traditional method of 3-day preparation but it will still be satisfying. You’ll want to recapture the golden crispiness of the original Peking duck recipe by removing all excess fat and separating the skin from the meat. Air-dry the duck overnight and roast vertically. Since the crunchiest skin is located on the backside and legs of the duck, you should carve those first to maintain the crispiness. Finish off with honey glaze mixture for that burgundy hue you love so much! 

Crispy Peking Duck Recipe

Ingredients for Crispy Peking Duck

This recipe yields 4 servings with 2 hours of cooking time, including drying the duck. It also calls for 2 sets of ingredients. You’ll need to gather the 1st group of ingredients for cooking the duck and 2nd group for serving condiments. Those will include: 

  • The duck 

a) 3 tbsp of mild honey (acacia, orange blossom, or clover)

b) 2 tablespoons of low sodium soy sauce

c) 1 tablespoon of turbinado (or light brown sugar)

d) 1 teaspoon of 5 spice powder

e) 1 (5 or 6-pound) Peking or Long Island duck

f) 3 tsp of salt

g) ½ tsp of black pepper

h) 1 24 oz beer can of 50/50 beer and water 

i) ½ cup hoisin sauce

j) 1 tsp toasted sesame oil

  • The condiments 

a) 8 Chinese tortillas or 8-inch warmed flour tortillas

b) 4 scallions cut lengthwise into 3-inch sections

c) 2 Persian or Kirby cucumbers cut into 3-inch sections

  • The preparation

a) Phase 1 – In a saucepan, combine the honey, sugar, soy sauce, and ½ teaspoon of 5 spice powder. Over low heat, stir for 3 minutes until the sugar melts. 

b) Phase 2 – Pour 4 quarts of water in a large saucepan while removing the giblets from the duck. Wait for it to boil. Feel free to reserve for use at a later time. Remove excess fat and cut off the tail. This will be useful when balancing the duck over the beer can later. 

c) Phase 3 – Being careful not to tear the skin, slowly separate the breast meat and skin. Then remove the skin from the backbone until you’ve reached the legs. You can use scissors to assist but make sure not to pierce the skin. Once you’ve finished, place the duck on a rack set in the sink. 

d)Phase 4 – Now take a measuring cup and pour half the boiling water over the duck. Then flip the duck and repeat. Drain the water from the duck and pat dry. 

e) Phase 5 – Combine the 5 spice powder, 1 tsp salt, black pepper, and 1 tsp of glaze in a small bowl and rub inside the duck cavity. Insert the beer can into the duck cavity and place duck vertically. After this, place the duck in a roasting pan or on a rimmed baking sheet.

f) Phase 6 – Brush the rest of the glaze onto the duck using a pastry brush and sprinkle with 2 teaspoons of salt. After your finished, place the uncovered duck in the refrigerator for 24 hours. The skin should be leathery and dry.

g) Phase 7 – Oven should be heated to 450 degrees while removing duck from the fridge and adding 1 ½ cups of water into the bottom of the pan. To prevent burning, wrap wings tips and drumstick tips with foil paper and create a loose foil tent for the duck. For 15 minutes, roast the duck then decrease the temperature to 350 degrees for up to 1 and 15 minutes. Keep the tented foil and use a thermometer to check the temperature for 165 degrees. Add water as needed and check for the burgundy hue to show. 

h) Phase 8 – With the duck still on the can, place it on a cutting board and let it rest. Carve off the crispy skin of the back and legs and cut into strips. 

i) Phase 9 – Separate the duck and beer can. Thinly carve the breasts and legs while shredding the dark meat. 

j) Phase 10 – Grab a small bowl and strain all fat and juices from the duck into it. Then combine hoisin sauce, sesame oil, and half of the drained juices into another small bowl to create the sauce. 

k) Phase 11 – When serving, spread a tablespoon of this sauce over the tortillas and top with scallions, crispy skin, duck meat, and cucumber. Roll each and take a big bite!

The preparation

Order Online Today 

While your mouth is watering, make sure to make your list of ingredients before heading out to the grocery store so you don’t forget anything! As an added convenience, you can make the honey glaze the day before and keep it at room temperature. However you chose to plan out your Crispy Peking Duck, make sure to look for Peking or Long Island Duck. Remember, you want a duck with a deep, golden-brown skin that crackles and pops with flavor. This is the secret to the ultimate Crispy Peking Duck recipe. 

Don’t want to make it at home? Order online today or check out our take out menu on Ubereats, Postmates, and Seamless. For a birthday, anniversary, or any other celebrations you can think of, a restaurant gift card is a great way to show that special someone you love them. We also offer private dining rooms for exclusive celebrations and a happy hour when it’s safe to do so. 

For now, check us out online or stop by. Let us make our signature Crispy Peking Duck for you. Make your online order today!