Peking duck is a top pick in China for good reason. It has a history that dates back over 700 years to royal ancestry. Alternately known as Chinese roast duck or Beijing duck, it became a favorite during the Mongol empires’ rule in the Yuan Dynasty (1271-1378).
By the 15th century, it was a key dish at the imperial courts’ dinner tables. Chefs came from all parts of China to prepare Peking duck for the Emperor in Beijing. The tastiest versions were soon available in local eateries. Bianyifang, a restaurant, was serving it as early as 1522.
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Key Takeaways
- Peking duck has a rich history dating back over 700 years to the royal courts of China.
- The dish gained popularity during the Yuan Dynasty and became a staple in imperial cuisine.
- Peking duck was served in local restaurants as early as the 16th century.
- The traditional preparation method involves a meticulous process of hanging, air-pumping, skewering, and roasting the duck.
- Peking duck remains a highly sought-after delicacy, with people willing to pay extra for the authentic, traditional preparation.
Pekin Duck: A Royal Culinary Heritage
Peking duck has been loved since the Yuan Dynasty, from 1271 to 1378, when Mongols were in charge in China. It was a must-have on the imperial courts’ dinner tables by the 15th century. Chefs came from all parts of China to prepare this special dish for the Emperor in Beijing. Soon, the tastiest versions were being sold in local spots, with a spot called Bianyifang offering it as early as 1522.
Origins in the Yuan Dynasty
The story of Peking Duck goes way back to the early 14th century in the Yuan Dynasty. “Peking Duck” got its name later, during the Ming Dynasty, after the Yuan Dynasty fell in 1368.
Popularity in Imperial Courts
Peking Duck was already a big deal in Beijing’s Imperial era. By the middle of the 20th century, it had become a powerful symbol of China.
Bianyifang: The First Pekin Duck Restaurant
In 1416, Bianyifang started as the first place solely dedicated to making Peking duck. Quanjude, opening in 1864, added the famous hung-in-the-oven way of roasting the duck. Quanjude’s Peking Duck became famous, serving leaders like George H. W. Bush and playing a part in the US-China relations.
The Traditional Preparation Process
Peking duck is famous in Chinese culture and worldwide. People love it because it tastes the same as it did years ago. Despite today’s advanced cooking tools, chefs stick to the old ways. A chef hangs the duck by its neck on a long pole. Then, they blow air into the duck. This separates the fat from the skin.
Hanging and Air-Pumping the Duck
Next, they clean the duck with a rod and heat it over a flame. This tightens the skin. They add water inside and close it tightly. After drying, chefs add spices to the skin. This gives it a rich flavor.
Skewering and Drying Techniques
The duck goes into a big oven at 500 degrees Fahrenheit. It cooks for around 30 to 40 minutes.
Roasting in an Open Flame Oven
Peking duck can be made in a closed or open oven. Each method gives the meat a special taste and texture. Serve the crispy duck skin first with sugar and sauce. Then, enjoy the meat with pancakes, cucumber, and onions. Wrap everything in a pancake to eat it. This way is a traditional delight.
The Allure of Traditional Cooking Methods
Some eateries use electric ovens for Peking duck. But, this can take away its famous crunch and juice. Breaking from age-old ways, many ducks roast together, so it’s hard to keep an eye on each one. In contrast, in a traditional fireclay oven, a chef can easily move the duck around using a stick. This helps them perfect the cooking by spotting and fixing any issues. Even today, over 700 years since its inception in China, folks are happy to spend more to savor Peking duck made in the classic way. This shows the enduring charm of this old-fashioned cooking approach.
Maintaining Authentic Flavors
In Chinese cooking, duck is truly special, with Peking duck shining for its crispy skin. Achieving this includes scalding, airing the meat, and sweetly basting it. Ducks stand out due to their flight nature, offering lean meat with intense muscles. This differs from chicken, giving the meat a dark red look and chewy feel. By sticking to traditional methods, chefs keep the true flavors alive in Peking duck. They make sure every taste holds the dish’s signature charm.
Meticulous Attention to Detail
Duck plays a key part in many cuisines around the globe. Its varied uses showcase its adaptability and strength. Yet, Peking duck remains loved because of the chefs’ dedication to the old methods. They carefully prepare it just as it has been done for ages. This detail-focused process highlights Peking duck, offering a meal that truly impresses those with refined taste.
Pekin Duck in Lunar New Year Celebrations
The Lunar New Year, also called Spring Festival, is China’s most important holiday. It celebrates family, traditions, and hopes for a good year ahead. At the heart of the festivities is a big meal. Often, Peking Duck is the star, served with honor.
A Symbol of Prosperity and Good Fortune
Peking Duck is not just a meal. Its flavors and look stand for wealth and luck. When you serve it, you’re wishing for riches and success in the new year. Having Peking Duck cheers up the party, making it more special.
Bringing Families Together
The Lunar New Year in China is all about family getting together. Everyone tells stories, laughs, and eats together. Cooking and eating Peking Duck is a special part of these times. It brings the family close, from cooking it to eating together. Sharing the duck strengthens family ties and unity.
An Integral Part of the Festive Atmosphere
Peking Duck is key during the Lunar New Year. It shows hopes for a united and prosperous year ahead. Families sharing Peking Duck pass on their culture through cooking and eating together. Places like Z & Y Peking Duck in San Francisco’s Chinatown keep the taste of traditional Chinese cooking alive.
Mid-Autumn Festival: A Culinary Delight
The Mid-Autumn Festival is a key event in the Chinese calendar. It’s about more than the full moon and family time. Peking Duck stands out as the main course. It’s loved for its crunchy skin and juicy meat.
It’s served with much excitement during the festival.
An Emblem of Elegance and Flavor
The way Peking Duck is served is special. It’s carved at the table and enjoyed in thin pancakes with scallions and cucumbers. The sweet bean sauce adds a unique flavor.
This serving style highlights culinary art and makes eating a shared experience. Friends and family make their own wraps, adding to the fun.
A Harmonious Blend with Festival Delicacies
In the festival, Peking Duck often shares the table with mooncakes and fruits. The contrast between the duck’s richness and the sweet, dense mooncakes is delightful. It creates a well-rounded meal.
Symbolizing Unity and Prosperity
Peking Duck isn’t just food during this festival; it symbolizes coming together and wealth. Sharing it symbolizes family reunion and gratitude. Its round shape represents perfection and togetherness, reflecting the festival’s themes.
pekin duck
Crispy Skin and Tender Meat
In Chinese culture and around the globe, Peking duck is a favorite because its flavor remains true to its roots. When the Pekin duck is being cooked, it’s crucial that the meat inside is juicy and the outside is crispy. The reddish skin shows it’s prepared authentically.
Served with Traditional Accompaniments
When guests are ready, Peking Duck arrives at the table. It’s cut into around 100 thin slices by the chef. It comes with thin pancakes, scallions, cucumber, and sweet bean sauce for making wraps.
Nutritional Benefits of Pekin Duck
Pekin duck is tasty and also good for you. It’s a lean protein filled with must-have nutrients and not too much fat. For every 3-ounce (85g) of roasted skinless Pekin duck breast, you get 119 calories, 2g fat, and 23.5g protein. It also has iron, zinc, and B vitamins, adding extra health value to your meal. The meat has important amino acids our bodies need to work well. A duck breast offers about 14% of your daily need for iron, vital for making hemoglobin. Duck is full of omega-3 and omega-6 fats, which are good for you.
A Lean Protein Source
Compared to beef and pork, duck meat has less fat. A 3-ounce boneless, skinless duck breast is even leaner than chicken. By cooking duck well and removing the skin, you can cut 70% of the fat. Skinless duck breasts from Maple Leaf Farms are just 110 calories, while chicken breast is about 165 calories. Duck is also lower in bad saturated fats than other meats.
Rich in Essential Vitamins and Minerals
Duck offers key nutrients like vitamin E, niacin, and selenium. It’s better for you in certain vitamins than chicken or turkey. Plus, eating a 3-ounce piece of Pekin duck provides more than half your needed selenium for the day. Duck meat gives as much iron as beef and a lot more than chicken.
Pekin Duck Cooking Techniques
To make the perfect Peking duck, chefs use special methods. They soak the duck in spices and seasonings to add great taste. Hanging the duck for 24 hours is key, especially in cool weather. In winter, it’s best to hang it for five days for the top outcome. They also put a lot of effort into basting the duck while it’s cooking. This step helps the skin turn crispy and golden, a key feature of this famous meal.
Marinating for Optimal Flavor
A critical step in the process is salting the duck with 2 tablespoons of fine salt. For the sweet sauce, they mix 2 tablespoons of maltose with 120 ml of hot water. They also add 1 teaspoon of vinegar. Inside the duck goes a mix of 2 scallions, 1 garlic head, 2 apples, 4 star anise, 4 bay leaves, and 2 cassia cinnamon pieces.
Basting for a Crispy Skin
The chefs recommend roasting at different temperatures. They suggest starting with 20 minutes, then doing 15 more, and finally 30 minutes. They also have tips for getting the skin even crispier. This involves using hot oil and roasting again. The sauce part needs 3 tablespoons of sweet bean sauce and 1 teaspoon of sugar.
Pekin Duck Restaurants Around the World
Peking duck is loved worldwide, and you’ll find it served with unique twists globally.
Beijing’s Renowned Establishments
In Beijing, where it all began, you can enjoy Peking duck at top spots. A must-visit is Peking Gourmet Inn in Falls Church. This spot was a favorite of the late President George H.W. Bush. It’s recognized for its excellent Peking duck. At Peking Gourmet Inn, you get to see your duck carved at your table, making your meal a true performance.
Michelin-Starred Pekin Duck Restaurants
Top restaurants in food capitals serve stunning Peking duck dishes, drawing food lovers from all over. Peking Gourmet Inn scores 3.8 out of 5 from 2.7k reviews. Meanwhile, Duck Chang’s Restaurant gets 4.1 stars from 245 reviews.
Pekin Duck Recipes for Home Cooks
Peking duck is usually linked with fancy restaurants and expert chefs. But, you can make it at home too. The at-home Peking Duck recipe doesn’t need special tools or a lot of cooking know-how. You begin by drying the duck, then salting it, pouring hot water on the skin, and brushing with maltose syrup. Finally, the duck air-dries in the fridge for up to 2 days. To cook it, the best temperature is 200°C/390°F if you have a fan-assisted oven, or 220°C/425°F for a normal oven. The cooking time changes with duck size and oven type. There are many pekin duck recipes out there for home chefs. They aim to get that special crispy skin and juicy meat of classic Peking duck. The duck usually first roasts at 180 degrees C and then more gently at 120 degrees C for a while. You can make the skin crispy by pouring hot oil on it or giving it a quick roast at 180 degrees C for 6-10 minutes after the first cook.
If you love cooking at home, trying your hand at pekin duck home cooking is a great idea. It’s not as hard as you might think, especially with the right recipes and skills. Making and cooking Peking Duck at home takes around 3 hours and 50 minutes. This is for a serving of 4 people, using a 4-pound duck.
| Nutritional Information | Value |
|---|---|
| Calories per serving | 556 |
| Total Fat | 31g |
| Saturated Fat | 11g |
| Cholesterol | 91mg |
| Sodium | 748mg |
| Total Carbohydrate | 48g |
| Dietary Fiber | 2g |
| Total Sugars | 42g |
| Protein | 22g |
| Vitamin C | 31mg |
| Calcium | 56mg |
| Iron | 4mg |
| Potassium | 458mg |
The History of Pekin Duck in America
In America, Peking duck started gaining fame as early as 1900. Chef Joyce Chen made it popular in Boston in the 1950s. Thanks to her, Peking duck became a favorite dish for many.
Early Mentions and Introductions
The first Pekin ducks came to America in 1873 from China. The American Pekin breed quickly became the top choice for duck farming here.
Joyce Chen’s Pioneering Efforts
Joyce Chen introduced Peking duck to the people of Boston in the 1950s. Her restaurant, Joyce Chen Restaurant, was famous for its Peking duck. It became a favorite among Americans.
Doris Huang’s Acclaimed Pekin Duck at China King
At the China King restaurant in Boston’s Chinatown, Doris Huang served amazing Peking duck. Her cooking was known for its authenticity and attention to detail. Food lovers in Boston flocked to try her Pekin duck.
Pekin Duck in Chinese Culinary Culture
Peking duck is a classic in Chinese cuisine, celebrated for its crispy skin and rich flavor. It has inspired many regional twists and creative styles across China. Today, chefs add their own flair to this dish, proving its adaptability and enduring charm.
Regional Variations and Styles
In China, each region adds its unique touch to Pekin duck. For example, in Beijing, restaurants like Quanjude and Bianyifang stand out. Bianyifang is known for its closed-oven roasting, while Quanjude uses the open-oven method. This variety highlights the dish’s versatility and the joy of exploring its different tastes around the country.
Traditional and Modern Interpretations
Though the old ways of making Pekin duck are cherished, new chefs are finding exciting ways to update it. The American Pekin duck, a type of white mallard, has become a popular choice. This change speaks to the dish’s worldwide acclaim and flexible nature. From Beijing’s classics to places like Duck Chang’s in Virginia and Sun Wah BBQ in Chicago, creative twists on Pekin duck are winning fans.
Pekin duck continues to be a favorite because of its ability to change while keeping its cultural roots. Whether enjoyed in a traditional setting or with a modern touch, it remains a top choice for food lovers. It’s a powerful symbol of China’s rich food culture and its ongoing creativity.
Pekin Duck: A Culinary Ambassador
Pekin duck is more than a tasty meal; it represents Chinese culture to the world. Through this dish, people from different countries learn about China’s rich food history. Its fame helps Chinese cuisine become known globally, sharing Chinese culture around the world.
Bridging Cultures Through Food
Pekin duck’s rise from local favorite to a food enjoyed worldwide shows how food can unite us. Introduced by Chinese immigrants in the 1900s, it quickly won hearts globally. This acceptance highlights the universal love for Chinese food.
Promoting Chinese Cuisine Worldwide
Pekin duck’s fame outside China is key in making Chinese dishes known everywhere. Chefs around the world have put their own spin on it, making new and exciting dishes. This has helped more people appreciate Chinese food.
Conclusion
Peking duck is more than just a dish; it’s a piece of Chinese culinary history. People worldwide love it for its rich taste and cultural significance. It’s like a tasty diplomat, bringing the world closer to China through food.
This dish comes in many different styles, showing off its flexibility. From being a favorite in royal courts to festivities, it is a symbol of China’s food culture. Today, it’s still prepared with a lot of care, winning over new fans every day.
So, Peking duck really shines as a global food ambassador, uniting us through its delicious history. Its popularity and innovation showcase the best of Chinese cooking over the years.