🦆 Peking Duck (China)

1. The History of Peking Duck

Peking Duck, also known as Beijing Kaoya, originated during the Yuan Dynasty (1271–1368) and became a royal delicacy in the Ming Dynasty (1368–1644). It was perfected in the imperial kitchens of Beijing, where chefs developed the signature method of air-drying and roasting the duck until the skin turned crispy and golden.

Today, Peking Duck represents China’s culinary excellence and is enjoyed in fine-dining restaurants around the world. The dish is known not just for its taste, but for the artistry of its preparation and presentation.

2. The Key to Perfect Peking Duck

The hallmark of authentic Peking Duck lies in its crispy skin and succulent meat. Achieving this perfection requires a unique process — the duck is inflated, scalded, air-dried, glazed with maltose syrup, and roasted in a wood-fired oven.

3. Essential Ingredients

• 1 whole duck (about 2–2.5 kg)
• 2 tbsp honey or maltose syrup
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp five-spice powder
• 1 tbsp sesame oil
• Salt to taste
• Scallions (spring onions)
• Cucumber sticks
• Hoisin sauce
• Mandarin pancakes (for serving)

4. How to Make Authentic Peking Duck (Step-by-Step)

1. Prepare the duck: Clean the duck and pat dry. Pour boiling water over it to tighten the skin. Hang or place it on a rack to dry for 6–12 hours.
2. Glaze: Mix honey, soy sauce, vinegar, and five-spice powder. Brush this mixture evenly over the duck skin.
3. Air-dry: Let the duck air-dry again for several hours. This step ensures crispiness during roasting.
4. Roast: Preheat the oven to 220°C (425°F). Roast for 15 minutes, then reduce to 180°C (350°F) and continue roasting for 1 hour until the skin is golden brown.
5. Carve and serve: Slice thinly. Serve with Mandarin pancakes, hoisin sauce, cucumber, and scallion strips.

5. The Traditional Way of Eating Peking Duck

Each diner takes a pancake, spreads hoisin sauce, adds duck slices with crispy skin, cucumber, and scallions, then rolls it up. The combination of sweet, salty, and smoky flavors creates a delicate harmony that defines Chinese fine dining.

6. Regional and Modern Variations

• Beijing style: Uses fruitwood-fired ovens for deep smoky flavor.
• Cantonese style: Marinated duck with slightly sweeter glaze.
• Contemporary versions: Include fusion styles served with truffle, wraps, or steamed buns.

7. Cultural Significance

Peking Duck represents Chinese culinary artistry and hospitality. It’s often served during national celebrations, business banquets, and festivals — symbolizing prosperity and togetherness. The dish’s delicate balance of flavors embodies centuries of refinement in Chinese cuisine.