Peking duck

Peking Duck is a famous duck dish from Beijing that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven.

History

The dish, originally named Shāo yāzi (燒鴨子), has a history of over 600 years. According to the Complete Recipes for Dishes and Beverages manual in 1330 by Hu Sihui, an inspector of the imperial kitchen, the Peking Duck was an imperial dish by the Yuan Dynasty (1271–1368). By the Qing Dynasty, it gained popularity among the upper classes and was one of the main dishes on imperial court menus.

Preparation

The preparation of Peking Duck involves a lengthy process of preparation and cooking. The ducks used are of a specific breed, the White Beijing duck, and they are raised in a free-range environment for the first 45 days of their lives. After this, they are kept in a cage which restricts their movement, to fatten them up.

The ducks are killed after 65 days and air is pumped under the skin to separate the skin from the fat. The duck is then cleaned and hung up to dry in the sun. Once dry, the duck is roasted in an oven, traditionally a hung oven, until it turns shiny and reddish-brown.

Serving

Peking Duck is traditionally carved in front of the diners and served in three stages. First, the skin is served dipped in sugar and garlic sauce. The meat is then served with steamed pancakes (春餅), spring onions and sweet bean sauce. Several vegetable dishes are provided to accompany the meat, typically cucumber sticks.

In popular culture

Peking Duck has been referenced in various aspects of popular culture, including movies, television shows, and songs. It is often used as a symbol of Chinese cuisine and culture.

See also

• List of duck dishes
• Chinese cuisine
• Beijing

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