Beijing Roast duck
Beijing Roast duck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try. Among China's
How roast duck was made?
You might want to know more about how Peking Roasted Duck is made. The ducks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender.
Special farms supply plump Beijing ducks weighing an average of 2.5 kilograms each. The two famous Beijing condiment shops, Liubiju and Tianyuan, supply the dark tangy bean sauce spread on the pancakes. The fragrant sesame oil and refined sugar are also specially selected. Finally, only the wood of fruit trees such as date, peach and pear are used in the roasting process to give the meat its unique fragrance.
Select a duck with whole skin. First the ducks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Cuts open the belly and draw, and then insert a 2 inch long piece of wood to support the chest bone and to stretch the skin. Hook the duck by the neck, spread diluted maltose over it. Hang the duck in an airy place to dry.
The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck. Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly. (Try 350F turn every 15 minutes, total roasting time about 40 minutes). Roast until golden brown with rich grease perspiring outside and have a nice odor.
What is Beijing Duck Recipe?
Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. It is not necessary to order extra soup, for the duck-bone soup is always included in you order. It will be served as the rear dish for the dinner.
1.3 billion people, there's one name that first comes to mind when the words "roast duck" are mentioned: Quanjude. Ask the Chinese what a visit to the nation's capital should involve and they will tell you that two things must be achieved: climb the Great Wall and eat a roast duck at Quanjude.
The two famous Restaurant that serve Beijing Roast Duck are Bianyifang Roast Duck Restaurant and Quanjude Roast Duck Restaurant, both of which have a history of over one hundred years. They represent two different schools of roasting duck. Bianyifang, founded in 1855, makes use of a close oven and straw as the fuel, which won't make flames go directly onto the duck. Before being put into the oven, a duck is filled with specially-made soup to make it possible to roast the duck outside and boil it inside at the same time.Other Roast Duck Restaurants in Beijing
Quanjude, a better known one, founded in 1864, uses an oven without a door. After a kind of dressing being spread all over a duck, it will be hooked up in the oven over the flame coming directly from the burning of the fruit-tree wood and it will be done in forty minutes.
When roasted and dried, the duck will look brilliantly dark red, shining with oil and with crisp skin and tender meat. Because of its appearance, few people could resist the temptation of it.
Now it's time to serve it! First, the chef will show you the whole duck. Then, he will slice it into about one hundred and twenty pieces with both skin and meat for each. Usually the duck is served together with special pancakes, hollowed sesame bun, green onions and sweet sauce. Dinners can wrap duck slices, onion, and sauce in a pancake or a sesame bun with their bare hands. Sometimes people would like to put in mashed garlic and cucumber or carrot strips as well. Some young women like to dip slices into white sugar directly. Other parts of the duck will be served as either cold dishes with its livers, wings, stomach, webs and eggs, or hot dishes with its heart, tongue and kidneys. The bones can even be decocted together with Chinese watermelon and cabbage.
While many have heard of "Peking Duck," few realize that the Quanjude restaurant has a menu list of over 400 dishes consisting entirely of duck. Of course there are the mainstays, like the famous Quanjude Roasted Duck, Quanjude Mustard Duck Web, Quanjude Boiled Duck Liver, Quanjude Seasoned Duck Gizzard, Quanjude Shredded Duck Wing, and Quanjude Quick Fried Duck Heart. But there are also pages and pages of more unusual duck selections. There's a duck dish for every body part: tongues, livers, skin, gizzards, breasts, and the appetizing duck-feet webs. Even the duck egg is included in the menu as a dish named "Crystal Duck."
How to Enjoy the Roast Duck
In the restaurant, the roast duck, after being shown whole to the customers, is served in slices, which are eaten rolled in thin pancakes with a dish of tianmianjiang (a sweet sauce made of fermented flour) and scallion (or cucumber) cut in thin lengths. Few people, if any, could resist the temptation of the crisp and delicious taste of Beijing Roast Duck.
Before the duck reaches the table, however, various warm or cold dishes are often served, made of kidneys, hearts, livers, webs, wings and eggs, all from the duck. Even duck tongues can be prepared into very tasty dishes, and the skeleton of the eaten duck normally goes into a soup, which finds few equals. A highly experienced chef of a duck restaurant can produce an "all-duck banquet" of over eighty dishes made of different parts of the fowl.
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