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Beijing Duck, also known as Pekin Roast Duck, is one of China’s most famous dishes and a symbol of Beijing’s rich culinary tradition. This delicacy is renowned for its crispy skin, succulent meat, and intricate preparation process, making it a dish revered by food enthusiasts worldwide. The history of Peking Duck is as rich as its flavor, with origins dating back several centuries. Today, it is not only a staple of Chinese cuisine but also a global culinary icon, beloved in many parts of the world.
Historical Origins of Peking Duck
The history of Peking Duck can be traced back to the Yuan Dynasty (1271-1368), although it gained prominence during the Ming Dynasty (1368-1644). The dish originally began as a culinary delight enjoyed by the Chinese imperial court. The earliest known record of Peking Duck is found in the manual «The Complete Recipes for Dishes and Beverages» by Hu Sihui, an imperial dietitian, dating back to 1330. This ancient text provided detailed instructions on the preparation of various dishes, including the techniques that would eventually evolve into the modern Peking Duck recipe.
During the Ming Dynasty, the capital of China moved to Beijing, and with it, the popularity of Peking Duck soared. The dish became a favorite among the wealthy and elite, including emperors and nobles. The meticulous preparation methods and the exquisite presentation of Peking Duck made it a symbol of status and refinement. By the time of the Qing Dynasty (1644-1912), Peking Duck had transcended the confines of the imperial kitchen and become a beloved dish among the general populace.
The Art of Preparation
The preparation of Peking Duck is a complex and time-honored process that requires great skill and attention to detail. The result is a dish with a perfect balance of crispy skin and tender meat, a hallmark of authentic Peking Duck.
Selection of Ducks:
The journey of Peking Duck begins with the careful selection of ducks. The preferred breed is the White Beijing duck, prized for its plumpness, thin skin, and tender meat. These ducks are raised specifically for this dish, often on a diet that enhances their flavor and texture. The ideal weight for a duck used in Peking Duck is around 2.5 to 3 kilograms, which ensures the perfect proportion of meat to fat.
Pre-Roasting Preparation:
Once the ducks are selected, they are slaughtered and cleaned. The next step involves inflating the duck’s skin to separate it from the fat, a crucial technique that ensures the skin becomes crispy during roasting. Traditionally, an air pump is used for this purpose. The duck is then coated with a syrup of maltose and water, which helps to further crisp the skin. After this, the duck is left to air-dry for 24 hours. This drying process is essential as it removes moisture from the skin, setting the stage for a perfectly crispy texture.
Roasting Techniques:
Roasting is the heart of Peking Duck preparation, and there are two main methods: the Hung Oven method and the Closed Oven method.
The Hung Oven method involves suspending the duck in a special oven heated by fruitwood, such as jujube or pear wood. This method allows the fat to render out, resulting in a crispy skin and juicy meat. The fruitwood imparts a subtle sweetness and smoky aroma to the duck, enhancing its flavor profile.
The Closed Oven method, used by some traditional restaurants like Bianyifang, involves roasting the duck in a closed oven. This method creates a different texture and flavor, as the enclosed space helps to retain moisture and flavors within the duck. Each method has its unique advantages, and the choice often depends on the desired flavor and texture.
Carving and Serving:
Once the duck is roasted to perfection, it is traditionally carved in front of the diners. The chef first slices the skin, which is often served separately as a delicacy, sometimes dipped in sugar or garlic sauce. The remaining meat is then sliced and served with thin pancakes, hoisin sauce, and fresh vegetables such as cucumber and spring onions. Diners typically assemble these ingredients themselves, wrapping the meat and vegetables in the pancakes, which provides a delightful mix of textures and flavors.
The Detailed Process of Preparing Peking Duck
Processing the Duck
1. Slaughtering the Duck: To begin, a bowl containing 100 grams of warm water and a small amount of salt is prepared. The duck is held with both wings together; the left thumb and index finger grasp the base of the duck’s wings, with the back of the duck resting against the hand. The left hand’s little finger hooks the duck’s right leg, while the other hand holds the duck’s mouth, bending its neck upwards. The head is then placed against the thumb and index finger holding the wing base. This positioning ensures the duck’s breast is facing up. A small incision, the size of a soybean, is made at the neck to sever the trachea. The head is then gently pulled, aligning the neck to allow the blood to drip into the prepared bowl. Once the duck stops moving, indicating that it is dead, it is ready for feather scalding.
2. Feather Scalding: The duck is scalded in water heated to 61°C and removed at 64°C. The number of ducks placed in the scalding pot depends on its size; it can accommodate one or several ducks. The duck’s foot is held to keep it floating in the water, while a wooden stick is used to stir the feathers to ensure thorough water penetration.
3. Feather Plucking: After the duck’s feathers are thoroughly scalded, they are plucked while the bird is still warm. The plucking follows a specific order: first the breast, then the neck, followed by the back, the underside, and the tail. Both hands are used depending on the part being plucked.
4. Feather Picking: Any remaining feathers are removed using tweezers and a knife, taking care not to tear the duck’s skin, especially around the breast area. This careful removal is crucial to prevent any damage that might allow air to escape during roasting, which would affect the appearance and quality of the final dish.
5. Inflating the Duck: The duck is cleaned and placed on a wooden surface. The legs are cut off at the joint below the knee, and the esophagus and trachea are severed at the throat. The duck tongue is removed by pulling it out through the mouth. The duck’s neck is then pulled back to expose the esophagus, which is detached but left inside the neck cavity. An air pump nozzle is inserted into the incision at the neck, and the skin is inflated by pumping air into the space between the skin and the connective tissue. Once the skin is about 80% inflated, the air pump is removed, and the neck base is tightly pinched to prevent air from escaping. The inflated duck should only be handled by the wings, legs, or head to avoid leaving indentations that could mar the appearance of the roasted duck.
6. Eviscerating the Duck: The duck’s neck and wings are held, and the rectum is gently pulled downwards to remove the intestines, followed by the trachea and esophagus. The gizzard and liver are also carefully removed. A special tool made from sorghum stalk is used to support the duck’s body, ensuring the chest remains elevated and the duck maintains a round shape during roasting. The wings are then removed below the first joint.
7. Washing the Cavity: The duck is thoroughly washed by filling it with clean water from the incision. The body is then turned over to drain the water through the neck opening. This washing process is repeated until the duck is completely clean.
8. Hanging the Duck: The duck is hung by the neck on a hook, allowing it to air-dry. This is essential for the subsequent skin treatment and roasting process.
9. Scalding the Skin: The duck is scalded with boiling water to tighten the pores and coagulate the proteins in the skin, giving it a smooth and shiny appearance. The water is first poured over the incision to seal it, preventing air loss, and then evenly over the entire duck.
10. Applying Sugar Coating: A sugar solution made from 50 grams of maltose and 450 grams of water is applied to the duck’s skin. This gives the roasted duck its characteristic reddish-brown color and helps achieve a crispy texture. The sugar is applied twice, allowing the duck to dry between applications. If the duck is not roasted immediately, it can be stored in a refrigerator, and another coat of sugar is applied before roasting to ensure an even color.
11. Air-Drying the Skin: The duck is air-dried in a cool, well-ventilated area to remove any moisture from the skin and to ensure a crisp texture. This step is crucial for achieving the signature crispy skin of Peking Duck.
Roasting the Duck
12. Filling with Water: Before roasting, a segment of sorghum stalk is inserted into the duck’s anus to prevent water from leaking. The duck is then filled with hot water, about 80% full, to keep the meat tender during roasting.
13. Roasting Process: The duck is placed in the oven, first roasting the right side (where the incision was made) to heat the internal water. The duck is then rotated to roast all sides evenly. The roasting process is carefully monitored to ensure the skin becomes evenly crisp and golden brown.
Carving the Duck
Once the duck is roasted, the neck is removed, and the duck is carved. The meat is sliced into thin pieces, starting from the breast and moving towards the back. A well-roasted duck can yield about 90 slices. The head is split in half, and the tail and tenderloin are also served. The duck is traditionally served with thin pancakes, hoisin sauce, and finely sliced vegetables, allowing diners to assemble their own wraps.
Culinary Techniques and Ingredients
The artistry behind Peking Duck lies not only in its preparation but also in the careful selection of ingredients and the culinary techniques employed. Each element contributes to the dish’s distinctive taste and presentation.
- Quality of Ducks: The quality of the duck is paramount. White Beijing ducks are preferred for their superior quality. These ducks are bred and raised in a specific manner to ensure they have the right amount of fat, which is essential for achieving the crispy skin that is a hallmark of Peking Duck.
- Wood for Roasting: The choice of wood for roasting plays a significant role in the flavor of the duck. Fruitwoods like jujube, peach, and pear are traditionally used. These woods burn at a consistent temperature and produce a clean, sweet-smelling smoke that infuses the duck with a subtle fruity aroma. This choice of wood is not just for tradition; it directly impacts the flavor profile of the final dish.
- Sauces and Accompaniments: The sauces and accompaniments served with Peking Duck are carefully chosen to complement the rich flavors of the duck. Hoisin sauce, with its sweet and savory notes, pairs perfectly with the crispy skin and tender meat. Fresh vegetables like cucumber and spring onions add a refreshing crunch and contrast to the rich flavors of the duck and sauce. These accompaniments are not just traditional; they are essential for balancing the dish’s richness.
Three Traditional Ways to Enjoy Peking Duck
1. Duck Skin with Sugar: The first traditional way to enjoy Peking Duck is by dipping the crispy duck skin in fine white sugar. This method is said to have originated among the elite women of Beijing’s grand households, who preferred not to eat strong-flavored accompaniments like green onions or garlic. The delicate sweetness of the sugar complements the crispy skin, offering a unique and refined flavor experience. At renowned establishments such as Quanjude, it’s customary to serve a small dish of sugar alongside the duck when there are female guests, acknowledging this historical preference.
2. Duck with Sweet Bean Sauce and Vegetables: Another popular way to savor Peking Duck involves using thin pancakes to wrap the duck meat along with a variety of accompaniments. A small amount of sweet bean sauce is spread on the pancake, followed by slices of the roasted duck. This is topped with strips of green onion, cucumber, or radish. The wrap is then rolled up, creating a flavorful combination of the rich duck, the savory sauce, and the fresh, crisp vegetables. This method is cherished for its balance of flavors and textures, making it a classic choice among diners.
3. Duck with Garlic Paste and Sweet Bean Sauce: The third traditional method incorporates a bolder flavor by using garlic paste along with sweet bean sauce. This combination not only enhances the taste but also cuts through the richness of the duck. The garlic paste adds a sharp, aromatic dimension, while the sweet bean sauce provides a savory backdrop. Diners often dip the duck slices in this mixture before wrapping them in pancakes, sometimes adding radish strips or other vegetables. This approach is favored by those who enjoy a more robust and slightly spicy flavor profile, offering a unique twist on the classic dish.
Famous Peking Duck Restaurants in Beijing
Beijing boasts several renowned restaurants where Peking Duck is prepared to perfection. Each of these establishments has its own unique take on this classic dish, and a visit to any of them is considered a must for lovers of fine cuisine.
Quanjude
Founded in 1864, Quanjude is perhaps the most famous Peking Duck restaurant in the world. It is renowned for its traditional Hung Oven roasting technique and its luxurious dining experience. The restaurant has hosted numerous international celebrities and dignitaries, making it a symbol of Beijing’s culinary excellence. Quanjude is also known for its attention to detail, using only the finest ingredients and following traditional methods to ensure the highest quality.
Here is the link for tripAdvisor: https://cn.tripadvisor.com/Restaurant_Review-g294212-d1052779-Reviews-Quanjude_Roast_Duck_Wangfujing-Beijing.html
Bianyifang:
Established in 1416, Bianyifang is the oldest Peking Duck restaurant in Beijing. It uses the Closed Oven method, which results in a duck with a unique texture and flavor. The restaurant prides itself on its long history and adherence to traditional recipes. Bianyifang’s duck is known for its tender meat and less oily texture, providing a different experience from the more commonly found Hung Oven roasted ducks.
Here is the link: https://cn.tripadvisor.com/Restaurant_Review-g294212-d1052819-Reviews-Bianyi_Fang_Roast_Duck_Restaurant_Hademen-Beijing.html
Da Dong:
Da Dong offers a modern twist on the classic Peking Duck, focusing on a leaner and healthier version of the dish. The restaurant is known for its innovative cooking techniques and artistic presentation of dishes. Da Dong’s approach has made it a popular choice among health-conscious diners and those looking for a contemporary dining experience. The restaurant’s attention to detail extends to every aspect of the meal, from the quality of the ingredients to the stylish presentation of each dish.
Here is the link: https://cn.tripadvisor.com/Restaurant_Review-g294212-d4703479-Reviews-Da_Dong_Roast_Duck-Beijing.html
Peking Duck’s International Appeal
Peking Duck has transcended its origins as a local specialty and become a beloved dish worldwide. Several factors have contributed to its international appeal and popularity.
- Cultural Diplomacy and Tourism: As China opened up to the world and tourism increased, more people became exposed to its rich culinary traditions. Peking Duck, with its complex preparation and rich flavors, became a standout dish for visitors to Beijing. The dish often serves as an introduction to Chinese cuisine for many tourists, who are captivated by its taste and the spectacle of its preparation.
- Globalization of Chinese Cuisine: The globalization of Chinese cuisine has also played a crucial role in spreading the popularity of Peking Duck. Chinese restaurants around the world have embraced the dish, offering it as a signature item. The appeal of Peking Duck lies in its unique flavor profile, which combines sweet, savory, and umami notes, as well as its elegant presentation.
- Media and Celebrity Endorsements: Media coverage and endorsements by celebrities have further propelled Peking Duck into the global spotlight. High-profile figures visiting Beijing often dine at famous Peking Duck restaurants, and their experiences are widely reported, enhancing the dish’s allure. Additionally, cooking shows and food blogs have highlighted Peking Duck as a must-try dish, introducing it to new audiences.
- Adaptations and Innovations: As Peking Duck has gained international popularity, chefs around the world have begun experimenting with the dish, creating new variations and adaptations. Some restaurants offer Peking Duck with fusion flavors, incorporating elements from other cuisines to create unique dishes. These innovations have helped keep Peking Duck relevant and appealing to a global audience.
Cultural Significance and Dining Experience
Peking Duck is more than just a dish; it is a cultural experience that reflects the rich history and culinary expertise of Beijing. The dish is often served during special occasions and celebrations, symbolizing abundance and prosperity. The preparation and serving of Peking Duck is a ceremonial affair, with chefs often carving the duck in front of diners, adding to the theatricality and enjoyment of the meal.
In traditional Chinese culture, Peking Duck is a dish that brings people together. The process of sharing the meal, assembling the pancakes, and enjoying the various components of the dish fosters a sense of community and togetherness. This cultural aspect of Peking Duck dining is an integral part of the experience, making it a memorable and cherished meal for many.
In conclusion, Peking Duck is a culinary masterpiece that embodies the rich history and cultural heritage of Beijing. Its meticulous preparation process, distinctive flavor, and elegant presentation have made it a beloved dish both in China and around the world. Whether enjoyed in the bustling streets of Beijing or in a fine dining restaurant abroad, Peking Duck offers a unique and unforgettable culinary experience. As it continues to gain international acclaim, Peking Duck remains a true icon of Chinese cuisine, celebrating the art of cooking and the joy of sharing a meal.
