Peking Roast Duck (Photo credit: China Foto Press)
Introduction:
Peking Roast Duck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try.
The deliciousness of roasted duck is produced for a precious Peking Duck, one of the best meaty duck in the world. Accordingly, Peking Duck is raised in a traditional way for particular white Peking Duck. Force-fed, ducks are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender.
As far back to 400 years in the South-North Dynasty, Jiu Duck was recorded in Shi Zhen Lu (the Complete Recipes for Dishes and Beverages). In the South Song Dynasty, roasted ducks was ever a renowned dish among the restaurants. Then, they were not only the foods for the households but also the gourmet for official dinner. The recipe of roasted duck was introduced from the southern China to Dadu, capital of the Yuan Dynasty(1206-1368),, and then roasted duck was in the loyal menu for the loyal family. In the periods of Ming and Qing Dynasty, roasted duck was one of the favorable dishes of loyal families. It is said that the roasted duck was named Peking Roasted Duck for it was the favor of Emperor Qianlong and Empress Dowager Cixi.
Peking Duck is always served in well-cut slices. The whole duck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour.
Where to try it?
Bianyifang Roast Duck Restaurant
Address: A2#, Chongwenmen Outer Rd. Chongwen District, Beijing.
Tel: +86 10 6712 0505
Transport: Bus 9, 39 or 60 to Chongwenmen Station
Jiuhuasshan Roast Duck Restaurant
Address: 55#, Zeng'guang Rd. Haidian District, Beijing
Tel: +86 10 6848 3481
Transport: Bus 26, 27 or 709 to Zeng'guangrukouxi Station or Huayuancunxikou Station
Hepingmen Quanjude Roast Duck Restaurant
Address: Building 14, Qianmen West Rd. Xuwu District, Beijing
Tel: +86 10 6302 3062, 010 6303 6134
Transport: Bus 14,15, 44, 48 or 808 or Subway Line 1.
Qianmen Quanjude Roast Duck Restaurant
Address: 32#, Qianmen Rd., Chongwen District, Beijing
Tel: +86 10 6511 2418
Transport: Bus 9, 22, 53, 59 or 819 or Subway Line 1 to Qianmen Station.
How to cook it?
There are two main ways cooking Peking Roasted Duck, duck hanged over fire or roasted in oven. The former is the most featured way to roast duck, while it was evolved from the way roasting pork in the loyal kitchen.
Preparation: Clean duck.
Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl.
Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings).
Roast 30 minutes.
Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin.
Introduction:
Peking Roast Duck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try.
The deliciousness of roasted duck is produced for a precious Peking Duck, one of the best meaty duck in the world. Accordingly, Peking Duck is raised in a traditional way for particular white Peking Duck. Force-fed, ducks are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender.
As far back to 400 years in the South-North Dynasty, Jiu Duck was recorded in Shi Zhen Lu (the Complete Recipes for Dishes and Beverages). In the South Song Dynasty, roasted ducks was ever a renowned dish among the restaurants. Then, they were not only the foods for the households but also the gourmet for official dinner. The recipe of roasted duck was introduced from the southern China to Dadu, capital of the Yuan Dynasty(1206-1368),, and then roasted duck was in the loyal menu for the loyal family. In the periods of Ming and Qing Dynasty, roasted duck was one of the favorable dishes of loyal families. It is said that the roasted duck was named Peking Roasted Duck for it was the favor of Emperor Qianlong and Empress Dowager Cixi.
Peking Duck is always served in well-cut slices. The whole duck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour.
Where to try it?
Bianyifang Roast Duck Restaurant
Address: A2#, Chongwenmen Outer Rd. Chongwen District, Beijing.
Tel: +86 10 6712 0505
Transport: Bus 9, 39 or 60 to Chongwenmen Station
Jiuhuasshan Roast Duck Restaurant
Address: 55#, Zeng'guang Rd. Haidian District, Beijing
Tel: +86 10 6848 3481
Transport: Bus 26, 27 or 709 to Zeng'guangrukouxi Station or Huayuancunxikou Station
Hepingmen Quanjude Roast Duck Restaurant
Address: Building 14, Qianmen West Rd. Xuwu District, Beijing
Tel: +86 10 6302 3062, 010 6303 6134
Transport: Bus 14,15, 44, 48 or 808 or Subway Line 1.
Qianmen Quanjude Roast Duck Restaurant
Address: 32#, Qianmen Rd., Chongwen District, Beijing
Tel: +86 10 6511 2418
Transport: Bus 9, 22, 53, 59 or 819 or Subway Line 1 to Qianmen Station.
How to cook it?
There are two main ways cooking Peking Roasted Duck, duck hanged over fire or roasted in oven. The former is the most featured way to roast duck, while it was evolved from the way roasting pork in the loyal kitchen.
Preparation: Clean duck.
Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl.
Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings).
Roast 30 minutes.
Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin.
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