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Chinese Peking Duck, also known as Beijing Roast Duck, is one of China’s most iconic dishes. Known for its crispy, golden skin and tender, flavourful meat, it is a culinary masterpiece that has captured the hearts of food lovers around the world.
Typically served with thin pancakes, hoisin sauce, and sliced scallions, Peking Duck offers a harmonious balance of textures and flavour. This dish is not just about the taste, it’s a dining experience that celebrates centuries of Chinese culinary tradition.
What Is Chinese Peking Duck?
Chinese Peking Duck is a traditional Chinese dish made from a whole duck that has been roasted to perfection. The key to Peking Duck lies in its preparation.
The duck is air dried and then coated with a special glaze before being roasted at high temperatures, resulting in its signature crispy skin. The meat itself remains tender and juicy, providing a delightful contrast to the crispy skin.
The duck is typically carved tableside, with the skin served separately for diners to enjoy its rich, crackling texture. Thin Mandarin pancakes are traditionally used to wrap slices of the duck, skin, and meat, along with hoisin sauce and finely sliced scallions or cucumbers.
Each bite is a delightful combination of rich, savoury duck, sweet hoisin sauce, and fresh vegetables, all enveloped in the soft pancake.
Ingredients and Taste
The ingredients for Peking Duck are simple but essential for creating its unique taste. A high-quality duck, with plenty of fat under its skin, is the star.
The glaze used before roasting usually includes maltose syrup, soy sauce, and a bit of rice vinegar, which helps create the duck’s iconic crispy skin. Air-drying the duck before roasting is also key to achieving that perfect texture.
The taste of Peking Duck is a mix of savoury and slightly sweet flavours, with a rich umami profile from the duck itself. The crispy skin offers a hint of sweetness from the glaze, while the hoisin sauce adds depth with its bold, sweet, and salty flavour.
The scallions or cucumbers provide a fresh, crunchy contrast that cuts through the richness of the duck, making the dish feel light yet indulgent. The soft, delicate pancakes wrap everything together, ensuring each bite is balanced and satisfying.
A Taste of History
Peking Duck has a long and storied history, dating back to the Yuan Dynasty (1271–1368). Initially, it was a dish reserved for the Chinese imperial court, where it was prepared and served in an elaborate manner.
Over time, the dish became more widely available, especially during the Ming Dynasty (1368–1644), when the duck was refined into the roasted version we know today.
The name “Peking Duck” refers to the city of Beijing (formerly known as Peking), where the dish originated and where it is still considered a symbol of the city’s rich culinary heritage.
For centuries, Peking Duck was prepared in royal kitchens, but as its popularity grew, it became a must-try dish in restaurants across China.
Today, there are specific restaurants in Beijing, such as Quanjude, that are renowned for their Peking Duck, serving it in the traditional style
Chinese Peking Duck (Beijing Roast Duck) Recipe
Serves: 4 people
Ingredients:
- 1 whole duck (around 2-2.5 kg), cleaned and patted dry
- 3 tbsp maltose syrup (or honey)
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp five-spice powder
- 1 tbsp Shaoxing wine (or dry sherry)
- 4-5 slices of ginger
- 4-5 scallions, roughly chopped
- 6 cups water (for blanching)
For Serving:
- 12 Mandarin pancakes (or thin flour pancakes)
- Hoisin sauce
- 1 cucumber, julienned
- 4-5 scallions, thinly sliced
Directions
To begin, preheat your oven to 160°C (320°F). In a small bowl, mix together 3 tablespoons of maltose syrup, 2 tablespoons of light soy sauce, and 1 tablespoon of rice vinegar. This mixture will serve as a glaze for the duck, ensuring the skin becomes crisp and golden during roasting. Set this aside for use later in the process.
Blanch the duck to tighten the skin. In a large pot, bring 6 cups of water to a boil. Holding the duck by the neck or using tongs, carefully ladle the boiling water over the entire duck for 1-2 minutes. This will help the skin tighten and prepare it for roasting. Once blanched, pat the duck completely dry with paper towels. This step is crucial for achieving crispy skin.
Prepare the marinade. In another small bowl, combine 1 tablespoon of Shaoxing wine, 1 teaspoon of five-spice powder, ginger slices, and chopped scallions. Rub this mixture all over the inside cavity of the duck. This will infuse the duck with aromatic flavors as it roasts.
Next, glaze the duck with the maltose mixture. Brush the duck evenly with the glaze, making sure to coat the entire surface. It’s important to ensure the glaze is spread evenly, as this will contribute to the skin’s crispness. Place the duck on a wire rack over a baking tray and leave it uncovered in the refrigerator for at least 6 hours, or overnight if possible. This allows the skin to dry out and helps the glaze set.
After the duck has dried, preheat your oven to 160°C (320°F). Place the duck, breast side up, on a roasting rack inside the oven. Roast for 60 minutes, allowing the duck to cook through slowly, rendering the fat while keeping the meat tender. Every 20 minutes, carefully brush the duck with more glaze to build up the crisp, golden skin.
After the first hour, increase the oven temperature to 220°C (430°F) and roast the duck for an additional 20-30 minutes to achieve a crispy, golden-brown skin. Keep an eye on the duck during this time to avoid burning the skin. The high temperature at the end of cooking will ensure a perfect, crackling finish.
Once the duck is cooked and the skin is golden and crispy, remove it from the oven and let it rest for 10 minutes. Resting allows the juices to redistribute, ensuring tender and flavorful meat. Carve the duck by carefully slicing off the crispy skin first, followed by thin slices of the meat.
To serve, place a few slices of crispy duck skin and meat onto a Mandarin pancake. Add a drizzle of hoisin sauce, a few julienned cucumber pieces, and sliced scallions. Roll the pancake tightly and enjoy. Repeat with the remaining pancakes and duck slices.
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