Peking duck

Peking duck is a famous dish that comes from Beijing. People have been enjoying this special food since the days of emperors and empresses in the Imperial era. What makes Peking duck so special is its very thin, crispy skin. In the real way of making this dish, most of the food is just the skin, with only a little bit of meat. The cook cuts the meat and skin right in front of the people eating it.

The ducks used for Peking duck are raised just for this dish. After 65 days, they are ready, and then they are seasoned with special flavors before being cooked in a special closed or hanging oven. When it’s time to eat, the duck is often put on top of soft pancakes. People also add spring onions, cucumber, and a sweet bean sauce, and then roll up the pancakes with all these tasty fillings inside.

Aromatic duck is a dish that is similar to Peking duck, and it is enjoyed in places like the United Kingdom and Ireland. While it comes from China, this delicious food has become popular all over the world.

History

Ducks have been roasted in China since ancient times. A special version of roast duck was made for the emperor during the Mongol-led Yuan dynasty. By the Ming dynasty, Peking duck became a favorite dish in the imperial court. The first restaurant specializing in Peking duck, Bianyifang, opened in Beijing in 1416 near Qianmen.

In 1864, the restaurant Quanjude was established, and it introduced a new way to roast ducks using a hung oven. By the mid-20th century, Peking duck had become a symbol of China, enjoyed by tourists, diplomats, and leaders from around the world. Today, both Quanjude and Bianyifang remain famous for their unique styles of preparing this delicious dish.

Preparation

Peking duck comes from Beijing and is known for its thin, crispy skin. The ducks used for this dish are raised in a free-range environment. They are often force-fed to grow faster and have more fat, though newer breeds don’t need this.

There are two main ways to cook Peking duck. In the closed-oven style, the duck is roasted slowly in an oven made of brick. In the open-oven style, the duck is hung above an open fire and roasted quickly, making the skin very crispy. Both methods give the dish its special taste and texture.

Serving

Peking duck is traditionally carved in front of guests and served in three stages. First, slices of duck skin are served with sugar and sweet bean sauce as a dip. The meat is then served with steamed pancakes (simplified Chinese: 春饼; traditional Chinese: 春餅; pinyin: chūn bǐng), cucumber, and spring onion. Diners usually wrap the duck slices into the pancake with cucumber and other ingredients.

The carved duck can be cooked in a broth with vegetables like Chinese cabbage, or it can be stir-fried in sweet bean sauce, or quickly sautéed with salt and pepper. Some people also take the carved duck home to enjoy later.

Crispy aromatic duck

Crispy aromatic duck is a dish similar to Peking duck. It is popular in the United Kingdom, where it was created in the latter half of the twentieth century.

The duck is first marinated with spices, then steamed until tender, and finally deep fried until crispy. In Germany, some Asian fusion restaurants also serve crispy aromatic duck, sometimes labeled as Peking duck. The traditional way to enjoy it is to have the roasted duck carved into slices, with the skin and meat separated. Diners often wrap the duck meat in pancakes with sweet bean sauce, green onions, cucumber strips, and other ingredients.