Peking Duck

Synopsis

The iconic dish of Chinese cuisine: crispy lacquered skin, tender meat, wrapped in a thin pancake with hoisin sauce and scallions. A 600-year culinary tradition from the imperial kitchens of Beijing.

Overview

Peking Duck (北京烤鸭, Beijing Kaoya) is arguably the most famous Chinese dish in the world. This iconic roast duck dish originated in the imperial kitchens of Beijing during the Ming Dynasty (1368-1644) and has been perfected over more than 600 years.

The dish is renowned for its thin, crispy, lacquered skin and tender meat, traditionally served with thin steamed pancakes (chunbing), sweet bean sauce (tianmianjiang) or hoisin sauce, and sliced scallions and cucumbers.

History

Peking Duck was first prepared for the Emperor of China during the Yuan Dynasty (1271-1368), when it was mentioned in a cookbook by Hu Sihui, an imperial dietitian. The dish became a staple of imperial cuisine during the Ming Dynasty.

By the Qing Dynasty (1644-1912), Peking Duck had become a beloved dish among the common people. The first restaurants specializing in Peking Duck opened in Beijing in the 1860s.

Preparation

The authentic preparation of Peking Duck is an art form that takes days:

1. Selection — Only specific breeds of duck (most famously the Beijing duck) are used, raised for 65 days
2. Inflation — Air is pumped between the skin and flesh to separate them
3. Glazing — The duck is coated with a maltose syrup glaze
4. Drying — Hung to dry for 24 hours in a well-ventilated space
5. Roasting — Cooked in a closed or hung oven at precise temperatures
6. Carving — A skilled chef carves the duck into exactly 108 slices in under 2 minutes

Famous Restaurants

How to Eat Peking Duck

1. Take a thin pancake in your hand
2. Spread a small amount of sauce on the pancake
3. Add a few strips of scallion and cucumber
4. Place 2-3 slices of duck (skin and meat) on top
5. Roll it up and enjoy

References

1. Wikipedia: Peking Duck
2. Baidu Baike: 北京烤鸭
3. Fuchsia Dunlop, The Food of Sichuan, Bloomsbury, 2019