Peking duck
This edible eminence is prepared methodically, involving artful techniques that are faithfully adhered to by generations of master chefs. The laborious yet rewarding process commences with air-drying the duck, followed by a meticulous process of repeatedly brushing maltose syrup over the epidermis to ensure an effulgent and caramelized finish. This step is pivotal in developing the delectable crunch of the delicate crisp skin which is a hallmark of Peking duck.
The main event typically centers around thin pancakes of wheat dough, spring onions and cucumber - served alongside the tantalizingly flavorful duck. As the host begins slicing it into thin sheets, guests are undoubtably mesmerized by this exquisitely opulent showmanship. The majestic bird is then piled high atop the pancakes, along with the gregariously heterogeneous accompaniments and the saucing of hoisin or sweet bean sauce provides a gratifying conclusion.
The Peking duck is a sumptuous yet highly intricate masterpiece that can take one's palate on a rhapsodic odyssey of piquant pleasure. It's unlikely that anyone will ever tire of this classic Chinese dish, given its delectable delicacy and luscious pliability. With its illustrious aroma and tantalizing texture, beholding the Peking duck simply exudes grandeur.
Peking duck recipes
Amazing Peking duck recipes sourced from the web.
The origin of Peking duck
The Chinese classic dish of Peking duck has a long and flavourful history that is virtually unparalleled in the culinary world. This delicacy first began to appear in ancient times, where duck was widely consumed as a replacement for pork in regions that were too remote to provide a steady supply of its trademark ingredient. Gradually, however, duck became increasingly sought-after in the upper reaches of society and its utility was recognized among courtiers who clamoured after the more expensive meat.
As duck consumption rose it was only natural that cooks began to devise new recipes to tantalize their aristocratic patrons. And so it was in the kitchens of Imperial China that Peking duck first developed. Through trial and error, astute chefs discovered that by coating the bird with a mixture of maltose and syrup and roasting it for an extended period, they could create a succulent dish filled with crisp skin and juicy flesh. This treat soon became renowned among the national elite and a staple of banquets and festivals.
As the centuries passed, Peking duck has only become more ubiquitous and beloved. Today, the dish stands as a testament to the power of tradition and innovation, captivating diners with its signature visual appeal and distinctive flavour. With ingredients that range from soy sauce and rice wine to garlic and honey, this delectable concoction offers a veritable smorgasbord of tastes, smells, and textures.
No matter how you choose to enjoy it, Peking duck remains a treasured part of Chinese culture - a savoury delight that can no longer be confined to the feasts of kings, but which anyone can savour with equal enthusiasm. From its salubrious beginnings to its current popular status, Peking duck truly embodies the essence of classic Chinese cuisine.
Types of Peking duck
The intricate, succulent dish of Peking duck is a classic Chinese meal integral to Chinese cuisine. With its perfectly crisp skin and unmistakable flavour, every palatable morsel of Peking duck is an experience like no other. The dish is thought to have originated in Beijing nearly 700 years ago, where various types of Peking duck were created and perfected.
The most well-known type of Peking duck is the traditional Beijing Duck, or Beixin Kaoya - a dish of mesmeric flavour, renowned for its exquisite presentation. Using only free-range ducks and a special select blend of spices, this dish is cooked in a sealed oven; the result being a perfectly roasted bird with skins as crackling as parchment. The tender duck meat is usually served wrapped in thin pancakes with a generous dollop of sweet hoisin sauce and a few slices of onion.
Another popular version of Peking duck is the Quanjude Duck, or Quanjude Kaoya. This version is known for its thick, glossy, mahogany-coloured duck skin, due to being briefly basted with syrup before serving. Traditionally, this dish is served with pancakes, sweet bean sauce, spring onions, and slivers of cucumber.
Thirdly, there is the Mianxian Duck, an alluring dish renowned for its unique flavours. This type of Peking duck is poached and then deep fried; the duck is then soaked in a bath of speciality chilli mix, resulting in rich aromas and a spicy finish. It is served with honey sauce, spring onion, and dried peppers.
No matter which type of Peking duck you choose, it will be an unforgettable culinary experience. Each type brings its own unique combination of added ingredients, flavours, and cooking techniques. But one thing they all have in common is that they are delicious. Enjoy!