Peking Duck Cooking Methods

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Peking Duck is a famous Chinese dish known for its crispy skin and succulent meat. The traditional cooking method is complex and involves several steps, including preparation, cooking, and serving. Here’s an overview of how Peking Duck is typically prepared:

1. Preparation of the Duck:

  • Selection: A specially bred, fattened duck is used for Peking Duck.
  • Cleaning: The duck is cleaned, and the internal organs are removed.
  • Air Pumping: Air is pumped between the skin and the meat to separate them, ensuring the skin will become crispy when roasted.
  • Boiling Water Bath: The duck is then scalded with boiling water to tighten the skin.
  • Glazing: The skin is brushed with a maltose syrup glaze (often mixed with water, vinegar, and soy sauce) to give it a golden color and to help it crisp up.
  • Drying: The duck is hung in a cool, dry place for several hours (or overnight) to dry the skin further.

2. Roasting the Duck:

  • Traditional Roasting: The duck is roasted in a specialized wood-fired oven. Traditional ovens use fruit tree wood (like jujube or peach) to impart a light, fruity aroma.
  • Turning the Duck: The duck is usually hung in the oven, rotated regularly to ensure even cooking.
  • Cooking Time: Roasting takes around 45-60 minutes, depending on the size of the duck and the heat of the oven.
  • Modern Ovens: In modern kitchens, gas or electric ovens are sometimes used, but achieving the same crispiness can be more challenging. A convection oven helps circulate hot air to crisp the skin more effectively.

3. Serving the Duck:

  • Slicing: The crispy skin is sliced off separately from the meat. A skilled chef can produce thin, delicate slices of both skin and meat.
  • Accompaniments: Peking Duck is traditionally served with:
    • Thin pancakes (sometimes called Mandarin pancakes).
    • Hoisin sauce or sweet bean sauce.
    • Slivers of cucumber and scallions.
  • Eating: Diners take a slice of skin or meat, place it in a pancake, add sauce and vegetables, and then wrap it up to eat like a mini burrito.

4. Optional Soup:

  • The leftover duck carcass is often used to make a flavorful soup, served at the end of the meal.

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