As a famous and delicious food with very long history, Beijing Roast Duck is an excellent choice if you want to understand more about Chinese cuisine, culture and customs.
The ducks were originally roasted in a conventional convection oven until Qing Dynasty (1644 - 1911) when roast ducks became a delicacy in the imperial menu and were highly regarded by emperors and other members of the ruling classes. The ducks used during this period were a special breed namely the White Beijing Duck and a new method of cooking was employed, by suspending the ducks over the flame in an open oven. These two traditional methods of cooking have resulted in the two major present day schools of roast duck preparation.
The ducks were originally roasted in a conventional convection oven until Qing Dynasty (1644 - 1911) when roast ducks became a delicacy in the imperial menu and were highly regarded by emperors and other members of the ruling classes. The ducks used during this period were a special breed namely the White Beijing Duck and a new method of cooking was employed, by suspending the ducks over the flame in an open oven. These two traditional methods of cooking have resulted in the two major present day schools of roast duck preparation.
First, a suitable White Beijing Duck will be chosen for preparation. After the bird has been plucked, air is pumped between its skin and flesh. A small incision is made for the removal of the entrails.
Secondly, and once the bird has been thoroughly cleaned, a wooden skewer is inserted through it to facilitate its hanging and ultimate heating; the body cavity is filled with water and the incision that had been made is closed.
Thirdly, the skin of the duck is air dried and brushed with a layer of sugar.
Fourthly, the duck is then put into a large oven, using a smokeless hardwood fuel and heating to about 270 degrees Centigrade for 30 to 40 minutes. The duck is turned frequently during the roasting process to ensure even cooking.
In addition, the best seasons for eating it are spring, autumn and winter. The hot roast duck will be brought to the dining table by the chef where he will slice it into more than 100 thin flakes, each having its piece of crispy skin. The way to really enjoy the succulent meat is as follows: first take one of the small, thin pancakes provided and spread it with plum sauce, small slices of spring onions and then add some pieces of duck. Finally roll up the pancake and take a bite. You will be surprised by the terrific taste!
Vicky chen
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