PEKING DUCK
The origins of Peking duck can be traced back to the Yuan Dynasty (1271-1368). It was during this time that the dish began to gain popularity in the imperial court. The original method involved roasting wild ducks, but over time, the recipe evolved and the ducks were specifically bred for this delicacy.
The Ming Dynasty: A Culinary Flourishing. The Ming Dynasty (1368-1644) saw a significant advancement in the preparation of Peking duck. Chefs experimented with different roasting techniques and developed the iconic hanging oven method, which is still used today. The dish became a symbol of luxury and was often served to important guests and dignitaries.
A Culinary Masterpiece.
Today, Peking Duck is a renowned Chinese dish that has captured the hearts and taste buds of people around the world. Its crispy skin, tender meat, and unique flavor have made it a culinary icon. Let’s delve into the history and traditions surrounding this delectable treat.
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Before preparing the duck, you’ll need to prepare all this ingredients listed.
Accurate measurements are the cornerstone of successful cooking. Using precise scales ensures that your recipes are balanced and deliver consistent results. Whether you’re working with delicate spices or large quantities of ingredients, precise measurements guarantee the integrity of your dishes.
Efficient organization is key to a productive kitchen. Using large containers for storing ingredients helps to maintain order and minimize clutter. With wellorganized storage, you can quickly locate the ingredients you need and avoid interruptions in your workflow.
• In a large, clean pot, bring the mixture to a boil over medium-high heat. Simmer and Reduce for 30-45 minutes
• Remove the pot from the heat and let it cool completely. Once cooled, add the bottle of red wine vinegar and stir to combine.
Scissors
Stainless steel sewing needle Stainless steel meat double hook
To create a classic Peking duck, you’ll need a few specialized pieces of equipment:
Peking Duck Oven: This is a specially designed oven that allows for even cooking and helps achieve the signature crispy skin. It typically has a rotating rack to ensure uniform browning.
Meat Double Hooks: These are used to hang the duck during the cooking process.
Air Compressor: This is used to inflate the duck and separate the skin from the flesh before cooking.
These 7 steps are essential for preparing the duck for the traditional Peking Duck cooking process, which involves roasting the duck in a special oven to achieve crispy skin and succulent meat.
Cleaning the Duck:
Using a sharp knife, remove the wings at the joint where they attach to the body.Rinse the inside of the duck with cold water to remove any remaining organs or impurities.
Apply Marination:
Rub the marination mixture all over the inside and outside of the duck.
2 tbsp. Wet Marination
1 tbsp. Duck Salt
3 bay leaves / ginger skin
3 fried spring onion roots
Stitch Hole / Rest:
Stitching the duck hole with stainless steelsewing needle.Place the duck breast side down in the cool room for 2 hours to allow the marination to penetrate.
Hooking:
Use stainless steel meat double hooks to hook the back bones of the duck.
Inflating:
Use an air compressor to pump air into the duck to separate the flesh from the skin.
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Blanching / Drying:
Blanch the entire duck in boiling hot water for a few minutes to set the skin.Rest the duck for 1 hour to allow the skin to dry completely.
Glazing: Apply a glaze liquid to the skin of the duck. Rest the duck for another hour before transferring it to the cool room.
Take a peek into the time-consuming process of preparing Peking duck, from preparation to presentation.
COOKING
Fan Drying:
Before cooking, use a fan to dry the duck’s skin thoroughly for at least 1 hour. Ensure all surfaces are evenly dried for optimal crispiness.
This is the achieving maximum flavor and crispy skin.
Cooking times may vary depending on the size of the duck and your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C).
By following these steps, you can achieve a deliciously crispy skin and flavorful duck.
Roasting:
Place the duck breast side against the oven wall. This helps ensure even cooking and prevents the breast from overcooking.
Cook at a temperature between 200-250°C (392-482°F) for 15 minutes. Turn the duck over and cook for another 15 minutes.
Open the oven lid and allow the duck to cook for an additional 15 minutes. This helps to crisp the skin further.
The art of carving Peking duck, passed down through generations, is expertly demonstrated.
Our Peking duck is served with fresh cucumber and leek, offering a refreshing contrast to the rich flavors.
