Beijing duck

Beijing duck

Are you a food lover looking for an unforgettable culinary experience? Then look no further than Beijing in China, where you’ll find one of the world’s most iconic and beloved dishes: Beijing duck. This succulent and crispy delicacy has been a favorite since the imperial era and is a must-try meal for any visitor to the city. As a food enthusiast, I had always dreamed of indulging in some authentic Beijing duck, and I was not disappointed when I finally tried it. The slow-roasting technique used to prepare the dish creates mouthwatering, juicy meat and perfectly crispy skin that will have your taste buds dancing with delight.

Cooking Beijing duck

While the ducks used to prepare Peking ducks were traditionally small, black-feathered birds from Nanjing, modern-day preparations rely on white-feathered Pekin ducks. Regardless of the breed, these ducks are raised in a free-range environment for the first 45 days before being force-fed to help them gain weight. The history of roast duck can be traced back to the Yuan Dynasty in the 13th century when it was listed as an imperial meal in recipe books. Today, it remains a beloved symbol of Chinese cuisine and a must-try for any foodie looking for an unforgettable culinary adventure.

Cooking and serving Beijing duck is a true art form with a rich history and many traditions passed down through generations of chefs. The process begins by separating the skin from the fat, a delicate and precise process that requires skill and experience. The air is pumped under the skin through the neck cavity to achieve the desired effect.

Next, the duck is soaked in boiling water, which helps to remove any impurities and excess fat. It is then hung up to dry, which can take several hours. This step is essential to creating the crispy skin that is the hallmark of Peking Duck.

Once the duck is dry, it is glazed with maltose syrup, which gives it a sweet and sticky exterior. The duck rests for 24 hours, allowing the flavors to develop and the glaze to set.

Finally, the duck is roasted in an oven until it turns shiny brown and is perfectly cooked. The traditional method involves roasting the duck in a wood-fired oven, which gives it a distinctive smoky flavor. In modern times, however, most restaurants use a gas or electric oven for convenience and consistency.

Serving Beijing duck

One of the unique aspects of Beijing duck is how it is served. When the duck is ready, it is traditionally carved in front of diners, who can watch as the chef demonstrates their impressive knife skills. The duck is typically presented whole, with the skin sliced off and placed on a separate plate, along with thin pancakes, scallions, and a sweet bean sauce. Diners then assemble their wraps by spreading sauce on a pancake, adding some scallions and a piece of the crispy skin before adding a piece of succulent meat.

But the experience doesn’t stop there. Some restaurants in Beijing also offer a “duck show,” where a chef will carve the duck tableside, showcasing their impressive knife skills and adding an extra level of excitement to the meal.

The proper way to eat Beijing Roast Duck 

Eating Beijing Roast Duck is not just a meal but an experience that involves a certain etiquette. The proper way to eat this delicacy is to start by spreading the sweet bean sauce over the pancake, then taking a slice of duck and dipping it into the soy sauce. Place the meat on top of the pancake and add some cucumber, spring onions, and sweet beans before wrapping them all together by hand and taking a bite.

One of the most renowned places to enjoy this dish is Quanjude, which has been serving Beijing duck since 1864. The first Quanjude manager purchased the imperial Beijing duck recipe from a retired palace chef, and the restaurant has since become an iconic destination for locals and tourists alike.

Quanjude restauran in Beijing

Quanjude, the iconic restaurant in Beijing, is a must-visit destination for food enthusiasts and tourists alike. Established in 1864, Quanjude is famous for serving the best Beijing roast duck in the city. The restaurant’s unique recipe has been handed down through generations, and their method of slow-roasting the duck to perfection has been perfected over the years.

The history of Quanjude dates back to the Qing Dynasty when the first Quanjude restaurant was opened in a small alleyway in Beijing. Since then, the restaurant has grown in popularity and has become a cultural landmark in the city.

The restaurant’s signature dish, the Beijing roast duck, is prepared using a unique process that separates the skin from the fat by pumping air under the skin through the neck cavity. The duck is then soaked in boiling water and hung up to dry before being glazed with maltose syrup and roasted in an oven.

The restaurant is known for its traditional method of carving the duck in front of diners, creating an immersive experience that combines the sights and smells of the cooking process with the taste of the succulent and crispy duck meat.

Quanjude’s success can be attributed to its dedication to quality and consistency, and the restaurant has won numerous awards and accolades over the years. Despite its popularity, the restaurant remains humble and continues to serve its loyal customers with the same passion and dedication as it did over a century ago.

If you plan to visit Quanjude, be prepared for a wait, as there is often a line for a table, and the waiting time can be up to an hour. However, the wait is well worth it, as you will be treated to a culinary experience that will leave a lasting impression.

Overall, cooking and serving Beijing duck is an experience steeped in tradition and requires the highest level of skill and attention to detail. Whether you’re a foodie looking to explore the rich culinary traditions of China or simply someone looking to indulge in some delicious and iconic cuisine, the duck is a true culinary masterpiece and a must-try dish for anyone visiting Beijing.

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XOXO