Peking Duck 北京烤鸭（běi jīng kǎo yā）
Chinese food culture has a long history and profound influence. It carries the history and culture of the Chinese nation for thousands of years and exhibits unique charm and charm. From exquisite palace cuisine to folk snacks, from light flavors in the south to strong flavors in the north, Chinese food attracts diners from all over the world with its rich variety and different flavors. Today, let’s first take a look at the first of Beijing cuisine – Peking Duck. In the book “Shizhenlu”, it has been recorded that roast duck, as a famous palace dish, has won the favor of the royal family with its unique taste and exquisite production process. After centuries of development and innovation, Peking Duck has become an important business card of Chinese food culture, and its delicious and unique taste has gained worldwide reputation.
History and Development of Peking Duck:
During the early Ming Dynasty, common people in Nanjing enjoyed eating Nanjing Salted Duck, and even the emperor was fond of it. It is said that Zhu Yuanzhang, the founding emperor, would have “roast duck every day.” In order to please the emperor, the imperial chefs tried various methods to create new ways of serving duck dishes. This led to the development of two popular styles: Char Siu Roast Duck and Oven-roasted Duck. Quanjude represents Char Siu Roast Duck, while Pianyifang is most famous for its Oven-roasted Duck. When Emperor Chengzu (Zhu Di) usurped the throne and moved the capital to Beijing, many skilled Nanjing duck makers were brought along. During the Jiajing period, roast duck transitioned from the palace to the common people. The first roast duck shop in Beijing, the old Pianyifang, opened for business in Mishi Hutong near Caishikou. At that time, it was called “Jinling Crispy Duck“! On the signboard of the old Pianyifang, there was a small line that read: Jinling Roast Duck! In 1864, the most famous roast duck restaurant in Beijing, Quanjude, also opened its doors. The technique for roasting ducks improved, entering the era of the “hanging oven.” Fruitwood flames were used for roasting, giving the duck a special fragrance. Not only did it make the aroma of the roast duck spread far and wide, but it also replaced Nanjing Roast Duck with “Peking Duck.” “Jinling Crispy Duck” can only be found on menus in southern cities such as Hong Kong, Macau, Shenzhen, and Guangzhou. After the establishment of the People’s Republic of China, the reputation of Peking Duck continued to grow and gained worldwide recognition. It is said that Premier Zhou Enlai greatly appreciated and promoted this dish, often serving it to foreign guests. To meet the needs of social development, duck restaurants have modernized their roasting processes, resulting in even more exquisite flavors. Among the roast duck family, Quanjude holds the most glorious position, establishing itself as the ambassador of Beijing’s roast duck heritage.
Authentic Peking Duck must be made from genuine Beijing ducks. Beijing ducks are known for their tender meat and thick layer of fat under the skin. After being roasted, the duck becomes rich but not greasy, melting in the mouth with a delightful aroma. Its texture far surpasses that of other types of roast duck.
According to legend, the history of breeding these pure and precious Beijing ducks dates back approximately a thousand years. It is said that during hunting trips by emperors from the Liao, Jin, and Yuan dynasties, a pure white wild duck species was occasionally captured. These ducks were then raised exclusively for the emperors’ hunts, leading to the development of this excellent pure breed, which has been cultivated into the highly prized poultry it is today. Because of the feeding method used to fatten them, these ducks are called “Tianya” (meaning “force-fed duck”) in Chinese.
Furthermore, Beijing ducks were introduced to Europe and America more than a hundred years ago, where they gained astonishing popularity through breeding programs. As a result, Beijing ducks, known for being high-quality breeds, have long been regarded as a valuable source of prestigious duck varieties worldwide.
Peking Duck is not only a delicacy but also a symbol of Chinese culture. Exploring the close connection between roast duck and Beijing culture, we can see how it integrates with history, art, and etiquette. The application of roast duck in important occasions, such as weddings, birthday banquets, and diplomatic receptions, showcases the unique charm of Chinese culture. While savoring Peking Duck, one can also appreciate the cultural heritage of Beijing.
Traditional Preparation of Peking Duck:
Ingredient Selection:
For Peking Duck, the main ingredient used is Beijing duck, which is specifically bred for this dish. These ducks have a large size and a pure white appearance. Every day, skilled workers stuff a mixture of buckwheat flour and other nutrients into the ducks’ esophagus, causing them to consume very little food on their own. This practice has given rise to the saying “force-feeding” in teaching methods.
Roast:
Roast duck can be divided into two kinds – roast duck in the brazier and roast duck in the hanging oven.
Brazier: there is a door, using straw as fuel.When roasting, first burn fuel such as straw in the oven, and put out the fire after the inner wall of the oven is heated to a certain temperature. Then put the duck into the oven, close the door, and bake the duck until it is cooked by the heat of the furnace wall.The whole process of the duck is not seen by the open fire, the door is not opened in the middle, the duck is not rotated, and the duck is put into the oven once.Because the duck is roasted by the residual heat of the furnace wall, the air humidity is high, the oil consumption is small, and the duck meat is noisy.Beijing’s old brand “Pianyifang” is famous for roast duck in the brazier.
Hanging stove: there is no furnace door, using fruit wood (more dates or pear wood) as fuel, this fuel burning, smokeless, burning after a faint fragrance.Hanging stove firing furnace is open, duck into the furnace, to use the pole regularly change the position of the duck, so that the duck heat evenly, around can be roasted.
Hanging roast duck embryo heat evenly and strongly, subcutaneous fat has melted, roast duck crispy and tender skin.Hanging roast duck and braised roast duck slice method is different.Hanging roast duck pays attention to each piece of meat must have skin, braised roast duck is skin and meat separation.
Ingredients:
After the duck is roasted, it is skillfully sliced into small pieces, known as “sliced duck.” Ideally, it takes around 2 minutes and 30 seconds to finish slicing. The sliced duck is traditionally served with julienned scallions, cucumber, and sweet bean sauce. It is then wrapped in thin pancakes and enjoyed. The remaining duck carcass, after the meat has been removed, can be used to make a delicious duck broth or soup.
Preparation Method for Peking Duck:
Method 1:
Use the three-cut method for slaughtering and bleeding. Dip the duck into water heated to 55-60°C for approximately 3 minutes to scald and remove the feathers quickly and gently without damaging the skin. Make a small incision under the wing to remove the internal organs swiftly without breaking them. Cut off the feet and wings of the duck. Rinse the duck cavity, neck, and beak thoroughly, removing any soft tissue from the neck and cavity, ensuring that the duck skin is clean and free from blood stains. Scalding for skin color: Pour boiling syrup water over the duck from top to bottom, repeating the process 3-4 times. Then, pour sugar water over the entire duck. Usually, the sugar water is made by mixing maltose and water in a ratio of 1:6-7. Cooling: Hang the duck in a cool and well-ventilated place to allow the skin to dry. In general, the duck should be cooled for 24 hours during spring or autumn, and 4-6 hours during summer. Roasting: First, seal the duck’s anus with a plug, then inject boiling water through a knife incision in the neck, which is called “soup injection.” After that, perform another round of coloring before placing it in the oven. The preferred wood for roasting Peking Duck is jujube wood, followed by peach, apricot, and pear wood. Once the wood is lit and the oven temperature reaches 200°C or above, the duck can be roasted. The key is to control the temperature, typically between 250-300°C. Adjust the position of the duck based on its browning during the roasting process. Generally, it takes about 30 minutes to roast the duck. The level of doneness can also be determined by the color of the liquid inside the cavity when the duck is cooked. Pinkish soup indicates 70-80% doneness, pale white soup indicates 90-100% doneness, but if the soup turns milky white, it means the duck is overcooked. This point should be well noted. After removing the duck from the oven, it is recommended to brush a layer of sesame oil on the skin to enhance its shine.
Method 2:
Ingredients: Beijing Duck (approximately 2-2.5 kilograms), Spring Onions (80g), Sweet Bean Sauce (20g), Pancakes (as needed), Cucumber (80g)
Seasoning: Salt (15g), Wine (50g) Syrup for Glazing the Skin: Maltose (15g), Water (600ml)
1.Make a small incision under the wing of the duck, remove the intestines, and wash it thoroughly. Coat the inside cavity with the seasoning.
2.Insert a three-inch wooden stick into the cavity of the duck horizontally, blocking it between the wings. Insert a tube into the duck’s head and inflate the duck by blowing air, making it expand uniformly.
3.Pour boiling water over the duck’s skin until raised points form. Dissolve the syrup for glazing the skin and coat the duck’s skin evenly. Hang the duck in a windy area to dry.
4.Use a fork to prop up the duck and place it on a charcoal stove. Rotate the duck repeatedly and baste it with oil several times. Roast it until the skin becomes crispy and turns golden red.
5.If using an oven, wrap the duck in aluminum foil and roast it until 80% cooked. Remove the foil and continue roasting until the duck’s skin turns golden yellow. Take it out and drizzle hot oil over the skin to make it crispy.
6.Slice the duck skin while it’s still hot, and serve it with spring onions, cucumber, sweet bean sauce, and pancakes.
The way of eating Peking duck is exquisite：
Peking duck has become a world-renowned delicacy. Throughout history, food connoisseurs have discovered many nuances in the way of eating Peking duck. It seems that without following these guidelines, the authentic flavor cannot be fully appreciated. These guidelines can be summarized into four main points.
Seasonal Considerations:
Eating roast duck must be done in the appropriate season, as the season can have an impact on the taste. Connoisseurs advocate that the best time to enjoy roast duck is during the winter, spring, and autumn seasons. This is because ducks during the winter and spring have tender and fatty meat. In the autumn, the weather is pleasant with clear skies, and the temperature and humidity are particularly suitable for making roast duck. Moreover, ducks during this season are usually plump and well-fed. However, during the summer, the climate is hot and humid, and ducks tend to have leaner and less desirable meat quality. The roasted skin of ducks during this season may also turn out less crispy. Therefore, the taste is relatively inferior.