The Ultimate Guide to Peking Duck: History, Recipe, and Where to Eat It"

The Ultimate Guide to Peking Duck: History, Recipe, and Where to Eat It

People in China celebrate Peking Duck for its special crisp skin, tender inside and refined way of being served. Both food enthusiasts across the world and international chefs covet Beijing’s imperial Peking Duck. We’ll investigate the origins of Peking Duck, share how to cook it at home and introduce where to try authentic Peking Duck across China and the globe.

Table of Contents

1. What is Peking Duck?

2. A Quick Look into the Origins of Peking Duck

3. How Peking Duck Traditionally Gets Ready

4. Step-by-Step Peking Duck Recipe

5. Perfect Side Dishes to Eat with Peking Duck

6. Finding the Top Places to Eat Peking Duck in Beijing

7. World’s Best Restaurants for Peking Duck

8. .Suggestions for Making and Enjoying Peking Duck

9. Frequently Asked Questions

10. Final Thoughts

1. What is Peking Duck?

Peking Duck began in Beijing, China as a way of preparing roast duck dishes. Its well-known feature is a thin, crispy skin which is often cut at the table and then served with pancakes, scallions, cucumber and either sweet bean sauce or hoisin sauce. It is valued for its unique flavor as much as for the elaborate and traditional methods needed to make it.

Eating Peking Duck goes beyond a meal, as it brings together the tastes, traditions and skills of Chinese cooking.

2. A Look Back at the History of Peking Duck

This food has been around since the Yuan Dynasty (1271–1368), yet it was during the Ming Dynasty (1368–1644) that it became a favorite of emperors in Beijing. The dish was originally made under the name “Shaoyazi” and was later refined, becoming the version we are familiar with under the Qing Dynasty.

In the 20th century, Peking Duck stood for Chinese culture and the warmth of their people. Many times, the most prominent decoration at a banquet was the fountain. China’s most famous Peking Duck restaurant, Quanjude, established in 1864, was responsible for introducing the dish to more people both in China and abroad.

3. The Traditional Way of Cooking Peking Duck

It usually takes 48 hours to make a Peking Duck from start to finish. Here’s what the traditional process entails:

1. Air Pumping

Air is used to lift the meat away from the fat which produces that crispy effect.

2. Blanching

The duck is boiled rapidly for a little while to firm up its skin.

3. Glazing

The duck is given a sticky surface by a mixture of maltose syrup, vinegar and spices.

4. Drying

The duck is suspended in a dry, aired place for as long as 24 hours to let the skin dry.

5. Roasting

A pear or date wood oven is traditionally used to roast the duck, adding a little natural smoky taste.

Perfectly roasted duck is next carved into thin slices, either skin only or skin with meat and then presented with the familiar accompaniments.

4. Homemade Peking Duck Recipe (Step by Step)

Although it can be fiddly, making good Peking Duck at home is possible with a few changes. This is how to make the basics if you’re cooking for yourself.

Ingredients:

1 whole duck (about 5 lbs)

1 tablespoon five-spice powder

1 tablespoon salt

1 tablespoon sugar

2 tablespoons maltose or honey

1 tablespoon soy sauce

2 tablespoons rice vinegar

Boiling water (for blanching)

For Serving:

Mandarin pancakes or thin tortillas

Julienne scallions and cucumber

Hoisin or sweet bean sauce

Instructions:

Step 1: Clean and Dry the Duck

Give your duck a good rinse and then dry it with paper towels. Trim excess fat.

Step 2: Season the Duck

Rub the duck’s inner side with five-spice powder, salt and sugar.

Step 3: Blanch and Glaze

Boil water and then place the duck in for 1–2 minutes. Remove and pat dry. In a bowl, mix together the ingredients of maltose or honey, soy sauce and vinegar. Apply the marinade evenly to every areas of the duck.

Step 4: Air-Dry the Duck

Place the duck vertically in a cool place or keep it in the fridge open for 12–24 hours.

Step 5: Roast the Duck

Preheat oven to 375°F (190°C). Sit the duck on a rack in a roasting pan and cook for 1.5 to 1.5 hours, turning over at the halfway point. You can add another 5 minutes of broiling at the end if you like your food very crisp.

Step 6: Carve and Serve

Cut the duck into thin strips. Serve the spring roll with pancakes, scallions, cucumber and hoisin sauce.

5. Ideal Side Dishes that Go Well with Peking Duck

To make your meal more enjoyable, add these well-known Chinese dishes to your Peking Duck.

Stir-fried Bok Choy with Garlic

Cold Cucumber Salad

Egg Drop Soup

Fried Rice or Scallion Pancakes

Pickled Radish or Cabbage

The bright and light dishes compliment the duck and amp up the meal.

6. Top Places for Peking Duck in Beijing

If you happen to be in Beijing, you should try Peking Duck at one of these famous restaurants.

1. Quanjude 

Established: 1864

Specialty: Duck baked in an open-oven over fruitwood

Various stores throughout the city, with a flagship on Qianmen Street

2. Da Dong Roast Duck 

Famous for: Roast duck prepared in the “Super Lean” way, with a stylish presentation

Ambience: Elegant and contemporar

3. Bianyifang 

Historic venue: Operating since 1416

Style: Closed-oven roasting technique

Peking Duck dishes differ from one place to the next, in how it is served and with which sauces.