Beijing Duck (Peking Duck), or Peking Roast Duck is a famous duck dish
from Beijing that has been prepared since the Yuan Dynasty, now
considered one of China's national foods.The dish is prized for the
thin, crispy skin with authentic versions of the dish serving mostly
the skin and little meat, sliced in front of the diners by the cook.
Ducks are bred specially for the dish, which after 65 days are
slaughtered and seasoned before it is roasted in a closed oven or a
hung oven. The meat is eaten with pancakes, spring onions and hoisin
sauce. More than two million roast ducks are sold on average annually.
The two most notable restaurants in Beijing which serve this delicacy
are Quanjude and Bianyifang, two centuries old establishments which
have become household names.

Peking Duck Recipe

INGREDIENTS:
Pancakes:1 cup flour 2 ounces lard16 ounces hot water
Peking Duck: 1 (5 to 7 pound) duck, preferably fresh3 teaspoons
salt1/4 teaspoon white pepper1 1/2 teaspoons hoisin sauce1/4 teaspoon
five spice powder1 gallon boiling water1 teaspoon light corn syrup1
teaspoon maltose1 teaspoon vinegarShredded carrotsSliced scallions

PREPARATION:

To make the mandarin pancakes: Mix the flour, lard, and hot water
together and kneed it into dough. Roll it out making the pancakes
about 2 millimeters thick, cut out the pancakes in circles 5-inches in
diameter. Then slightly pan-fry both sides in a hot pan without oil.

To make the Peking duck: Rinse and pluck the duck and then hang to dry
for about 15 minutes. Put the salt, pepper, hoisin sauce, and five-
spice powder inside the duck to marinate it. Then put the duck into
the refrigerator for 4 to 6 hours.Hold the duck upright and pour the
hot boiling water onto its body until it is puffed. Combine the corn
syrup, maltose, and vinegar. Paint the duck with a thin layer of the
corn syrup mixture. Hang the duck for 4 to 5 hours in a dry area while
using a fan to help blow dry it. Preheat the oven to 450 degrees F
oven and roast the duck for 40 minutes.Let meat rest for 15 minutes
after cooking. Remove the skin and fat layer from the duck. Scrape the
fat from the skin and cut the skin into thin strips. Cut the meat into
thin slices. Paint a pancake with hoisin sauce. Put the skin and meat
slices onto the hoisin, top with shredded carrots and scallion slices,
and then roll the pancake up. Repeat with remaining ingredients.

No visit to Beijing is complete without a Peking duck dinner at world
famous Beijing Quanjude Roast Duck Restaurant (±±¾©È«¾ÛµÂ¿¾Ñ¼µê, 32 Qianmen
Avenue, Xicheng District, Beijing , China. Tel: 10-67011379)

MeiGuoXing, Your Best Guide to Chinese Food, Beijing Travel and
Beijing Olympics.


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