Peking Duck

Synopsis

Peking Roast Duck is one of China's most representative traditional and famous dishes, with a history of over six hundred years. It is primarily prepared in two major styles: open-fire roasting over fruitwood in a hung oven (Quanjude) or closed-oven roasting with a hidden fire (Bianyifang). The skin is crispy, the meat tender, and the color a radiant red. A skilled carver slices the whole duck into 108 pieces, which are then served with thin pancakes, shredded scallions, and sweet bean sauce. The Quanjude hung-oven roasting technique is recognized as a National Intangible Cultural Heritage.

Overview

Peking Duck is one of the most renowned traditional dishes in Chinese culinary culture and the first calling card of Chinese cuisine to the world. Made from specially bred Peking ducks and roasted using a unique process, the finished dish is characterized by its reddish-brown, glossy color, crispy skin, tender meat, and rich yet non-greasy flavor. When served, a skilled carver slices the whole duck into thin pieces at the table. These slices are traditionally eaten wrapped in thin pancakes (he ye bing) with shredded scallions, cucumber strips, and sweet bean sauce, offering a complex and delightful taste experience that represents the pinnacle of Chinese culinary art.

The history of Peking Duck can be traced back to the Yuan Dynasty, with records of roasted duck already existing in the imperial court. After Emperor Hongwu of the Ming Dynasty established the capital in Nanjing, imperial chefs began roasting Nanjing lake ducks over charcoal fire, forming the early prototype of the dish. When Emperor Yongle moved the capital to Beijing, the roasting technique was brought along. Over centuries of development and evolution, it formed the unique Peking Duck culture we know today. Now, Peking Duck has become a must-try iconic dish for any visitor to Beijing.

Two Major Schools

The Hung Oven Roast is the mainstream method, represented by Quanjude. The oven has an open design and uses fruitwoods like date or pear wood as fuel. The duck is hung inside the oven and roasted directly over the open flame. During roasting, the duck's own fat continuously drips, making the skin exceptionally crispy while absorbing the fragrant aroma of the fruitwood. Founded in 1864 (the 3rd year of the Tongzhi reign in the Qing Dynasty), Quanjude has a history of over 160 years. Its Hung Oven Roasting technique has been listed as a National Intangible Cultural Heritage.

The Closed Oven Roast, represented by Bianyifang, has an even longer history. The characteristic of this method is that the duck is not exposed to an open flame. The oven walls are first heated, then the fire is extinguished, and the duck is placed inside to roast using the residual heat of the walls. This method requires extremely precise control of temperature and results in a duck with a crispy exterior, tender and juicy interior. Bianyifang was established in 1416 (the 14th year of the Yongle reign in the Ming Dynasty), nearly 450 years earlier than Quanjude.

Production Process

The production of Peking Duck is an extremely meticulous process involving multiple steps from duck selection to final roasting. Specially bred Peking ducks are used. These ducks are force-fed to achieve a plump body with a thick layer of subcutaneous fat, making them ideal for roasting. After slaughter and cleaning, the duck undergoes several preparatory steps: inflating, scalding, glazing, and drying.

• Inflating: Air is pumped between the skin and the meat to separate them, allowing the skin to puff up and become crispy during roasting.
• Scalding: Boiling water is poured over the duck's body to tighten the skin pores.
• Glazing: A maltose syrup is evenly brushed onto the duck's skin, which caramelizes during roasting to create the attractive mahogany color.
• Drying: The prepared duck is hung in a well-ventilated area for several hours until completely dry. This step is crucial for achieving the desired crispiness of the skin after roasting.

Serving Method

The slicing of the duck is the most visually captivating part of the Peking Duck experience. A skilled carver can slice a whole duck into over a hundred pieces in just a few minutes, each piece with an even portion of skin and meat. The traditional standard is 108 slices, a number considered auspicious. The sliced meat, thin yet intact and uniformly sized, arranged neatly on the plate, is itself a work of culinary art.

Cultural Influence

Peking Duck is not just a dish; it is a symbol of Chinese food culture. In 1971, U.S. Secretary of State Henry Kissinger tasted Peking Duck during his secret visit to China, after which the dish became a classic topic in Sino-American diplomatic history. During major diplomatic events such as President Nixon's visit in 1972 and the 2008 Beijing Olympics, Peking Duck was a must-serve dish for foreign dignitaries. Today, Quanjude has opened branches worldwide, making Peking Duck an important window for the world to appreciate Chinese cuisine.

References

1. Baidu Baike: https://baike.baidu.com/item/北京烤鸭
2. Wikipedia: https://zh.wikipedia.org/zh-cn/北京烤鸭
3. China Intangible Cultural Heritage Network: https://www.ihchina.cn/project_details/14657
4. Quanjude Official Website: https://www.quanjude.com.cn