Full of Spices

Peking duck is one of the most iconic dishes in Chinese cuisine. It’s known not only for its flavor, but for the technique, patience, and respect for texture. The contrast between crisp skin and tender meat is what makes it so memorable. Celeriac turns out to be a surprisingly good base for recreating that idea in a plant-based way. It has a dense structure, a mild flavor, and it holds its shape well, which makes it perfect for marinating and roasting. When prepared properly, it becomes firm on the outside and soft inside, echoing the layered texture that defines Peking-style dishes. What I like about using celeriac is that it doesn’t try to imitate meat directly. Instead, it borrows the logic behind the original recipe: building depth through preparation, seasoning, and technique rather than relying on fat or heaviness. Wrapped in rice paper and roasted, it develops a satisfying chew and a lightly crisp exterior, while still staying light and clean. This approach respects the inspi...