Borjomi and Peking duck

Peking duck is a true classic of Asian cuisine that requires special attention to every detail. The main challenge in preparing it lies in achieving the perfect balance: getting that famous crispy skin while keeping the meat inside incredibly tender and juicy. This is where unconventional culinary solutions come to the rescue.

To create a deep, rich, yet balanced flavor, try replacing the regular water in the marinade with Borjomi mineral water. Thanks to its natural carbonation, it acts as a gentle, natural tenderizer. The carbon dioxide bubbles gently break down the dense fibers of the poultry without altering its natural texture at all. Moreover, the water’s rich mineral content helps bring out the complex aromas of traditional spices much more deeply and perfectly balances the rich sweetness of the glaze. As a result, the meat truly melts in your mouth.