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Peking Duck is a beloved traditional Chinese dish renowned for its succulent meat and crispy skin. Originating in Beijing, it has gained immense popularity both in China and around the world. The dish involves roasting a specially prepared duck, resulting in tender, flavourful meat and delectably crispy skin. Peking Duck holds deep cultural significance in Chinese cuisine and is often featured on festive occasions, banquets, and family gatherings. Its combination of exquisite taste, meticulous preparation, and historical heritage has made it a symbol of culinary excellence and cultural pride.
Interestingly, despite its name, the Peking duck actually originated in Nanjing and was brought to Beijing when the imperial court relocated there during the Ming dynasty. The dish's history can be traced back to the Southern and Northern dynasties in the 5th and 6th centuries, but its association with the imperial court was first recorded during the Yuan dynasty in a cookbook by Hu Sihui, a royal dietary physician. It became a staple of imperial menus and gained praise from scholars and poets during the Qing dynasty.
Roasted duck has a long history in Chinese culinary traditions. Early mentions of roasted duck can be traced back to the Northern and Southern Dynasties (420–589 AD) in Chinese literature, indicating that the preparation technique has been practised for centuries. However, it was during the Ming Dynasty (1368–1644) that Peking Duck started to evolve as a distinct culinary tradition.
The Imperial Court of the Ming Dynasty played a significant role in the development and refinement of Peking Duck. It is believed that the dish became popular among the aristocracy and imperial households. The imperial chefs meticulously prepared the ducks, employing various techniques to achieve the desired flavour and texture. The process involved selecting the finest-quality ducks, air-drying them, and glazing them with a special sauce before roasting them in a closed oven. These techniques contributed to the creation of the hallmark crispy skin and tender meat that defines Peking Duck today.
The preparation of the Peking duck is a meticulous and time-consuming process. White-feathered ducks are raised free-range, force-fed, slaughtered, and prepared by separating the skin from the fat. The duck is then dried, coated with maltose syrup for crispiness, and roasted either in a closed oven or using the hung oven method.
Preparation Techniques
The preparation of Peking Duck involves several traditional techniques that contribute to its unique flavour and texture. Firstly, breed selection is crucial, with the Pekin duck being the preferred choice due to its meaty and tender qualities. To enhance the flavour and texture, the ducks are sometimes fattened for around 45 days, typically with a controlled diet of grains and water.
One of the key aspects of Peking Duck is its renowned crispy skin. After the duck is cleaned and seasoned, it is air-dried for several hours or even overnight. This process helps remove excess moisture from the skin, resulting in a crispy and golden texture when roasted. Roasting is typically done in a closed oven, such as a hung oven or a wood-fired oven. The traditional method involves hanging the whole duck in the oven, allowing it to cook evenly, and allowing the fat to render out gradually. Another roasting technique involves using a rotating spit to ensure even browning and cooking.
To further enhance the flavour, the ducks may be glazed with a mixture of maltose syrup, soy sauce, and other seasonings during the roasting process. This glaze adds a delightful sweetness and imparts a glossy finish to the duck. The careful combination of breed selection, fattening, air-drying, and roasting techniques, along with the use of specialised equipment, contributes to the signature succulent meat and crispy skin that defines the exquisite Peking Duck.
Accompaniments and Serving Rituals
Peking Duck is often accompanied by a selection of condiments and garnishes that enhance its flavours and provide a well-rounded dining experience. Traditional condiments include thin pancakes, scallions (spring onions), cucumber strips, and hoisin sauce. These components are essential for assembling the perfect Peking Duck pancake. The pancake is usually spread with hoisin sauce and topped with a slice of duck meat, a few cucumber strips, and some scallions. The combination of savoury, sweet, and fresh flavours creates a harmonious balance.
When it comes to serving Peking Duck, proper techniques for slicing and presentation are followed. The duck is typically carved tableside by a skilled chef. The skin is carefully separated from the meat and sliced into thin, crispy pieces. The meat is sliced separately into thin, tender portions. The presentation emphasises the contrast between the crispy skin and succulent meat, showcasing the craftsmanship involved in preparing the dish.
Specific serving rituals have historical and cultural significance. The practice of serving Peking Duck with thin pancakes dates back centuries and symbolises unity and sharing. The combination of flavours and textures in each pancake encourages communal dining and fosters a sense of togetherness. Additionally, the ceremonial slicing of the duck tableside is an art form that adds a touch of theatricality to the dining experience, highlighting the reverence for tradition and the elevated status of Peking Duck as a culinary masterpiece.
Recipe For Pecking Duck
Video Credit: TRAVEL THIRSTY/YouTube
The combination of crispy skin, succulent meat, and the art of serving it with condiments on thin pancakes creates a unique and unforgettable dining experience. The ongoing mystery and allure surrounding Peking Duck lie in its ability to captivate and unite people through its exquisite flavours and time-honoured traditions, ensuring its continued popularity for generations to come.
Ingredients:
1 whole Pekin duck (about 5–6 pounds)
2 tablespoons of maltose syrup or honey
2 tablespoons of soy sauce
2 tablespoons of Chinese rice wine or dry sherry
2 teaspoons of five-spice powder
1 teaspoon of salt
6 cups of boiling water
Optional: thin pancakes, hoisin sauce, scallions (spring onions), cucumber strips for serving
Instructions:
1. Clean and prepare the duck:
Rinse the duck inside and out with cold water, then pat it dry with paper towels.
Remove any excess fat from the cavity.
Using a meat fork or skewer, prick the skin of the duck all over, being careful not to pierce the meat.
2. Marinate the duck:
In a small bowl, combine the maltose syrup (or honey), soy sauce, rice wine (or sherry), five-spice powder, and salt.
Rub the marinade mixture all over the duck, including the cavity.
Place the duck on a rack in a roasting pan and let it marinate in the refrigerator, uncovered, for at least 12 hours or overnight. This step helps to dry the skin and infuse flavours into the meat.
3. Prepare for roasting:
Preheat your oven to 350°F (175°C).
Bring a large pot of water to a boil.
4. Blanch the duck:
Carefully pour the boiling water over the entire duck, making sure to cover the skin completely.
This blanching process helps to tighten the skin and remove any remaining impurities.
Hang the duck in a cool, dry place or in front of a fan for 4-6 hours until the skin is completely dry. This step is crucial for achieving crispy skin.
5. Roast the duck:
Place the duck on a roasting rack in a shallow roasting pan, breast side up.
Roast the duck in the preheated oven for about 1 ½ to 2 hours, or until the skin turns golden brown and crispy.
Every 30 minutes, carefully turn the duck over to ensure even browning.
If the skin starts to brown too quickly, cover it loosely with aluminium foil to prevent burning.
6. Rest and slice the duck:
Remove the roasted duck from the oven and let it rest for 10–15 minutes before carving.
To serve, carefully slice the duck into thin pieces, separating the crispy skin from the meat.
Arrange the sliced duck on a serving platter.
7. Serve Peking Duck:
Serve the sliced duck with thin pancakes, hoisin sauce, scallions, and cucumber strips.
To assemble, spread a thin pancake with hoisin sauce, add a slice of duck, a few cucumber strips, and some scallions. Roll it up and enjoy!
Peking Duck is a labour-intensive dish, but the result is a mouthwatering combination of crispy skin and succulent meat. Remember to plan ahead for marinating and drying the duck's skin. The accompanying condiments and thin pancakes add layers of flavour and texture, creating a memorable dining experience. Enjoy the authentic taste of Peking Duck!
