How to Prepare Peking Duck in Restaurant Style

Peking Duck is one of the most iconic dishes in Chinese cuisine, particularly celebrated for its crispy skin, tender meat, and rich history. Originating from Beijing, this dish has become a symbol of Chinese culinary mastery and is often seen as a luxury item in Chinese restaurants around the world. While Peking Duck can be prepared at home, mastering it in a restaurant-style setting involves a detailed and precise approach to ensure the dish is nothing short of spectacular.

In this article, we’ll dive into the step-by-step process of preparing Peking Duck in the style of top-tier restaurants, covering everything from the duck preparation and roasting process to serving and plating the dish. Let’s explore how chefs achieve that perfectly crisp skin and tender, flavorful meat that makes Peking Duck so beloved.

1. The History and Significance of Peking Duck

Before diving into the recipe, it’s important to understand the cultural significance of Peking Duck. Originating from Beijing (formerly known as Peking), this dish dates back to the Imperial era. It was traditionally reserved for royalty and served at grand feasts. Peking Duck was praised for its unique preparation method, particularly the technique of air-drying the duck to achieve an incredibly crisp skin, which has remained a signature feature of the dish.

Today, it’s a popular dish in Chinese restaurants, especially in Beijing, where it is still served in a traditional manner, with a selection of condiments like hoisin sauce, thin pancakes, and sliced vegetables, typically served as a communal meal.

2. Choosing the Right Duck

The key to making a great Peking Duck is selecting the right kind of duck. Peking Duck traditionally uses a specific breed of duck known as the Peking duck, which is a large, meaty duck with a relatively thick layer of fat under the skin. This fat is essential for achieving the characteristic crispy skin when roasted.

Selecting the Duck:

  • Look for a fresh duck with a thick layer of fat, particularly around the breast and thighs.
  • The duck should be plump and firm to the touch, with minimal bruising or damage to the skin.
  • Ideally, a duck that weighs between 5 to 7 pounds is the perfect size for Peking Duck, offering enough meat for multiple servings.

3. Preparing the Duck for Roasting

The preparation of the duck is crucial in ensuring it achieves that iconic crispy skin. The process involves a few important steps that require precision and patience.

Step 1: Cleaning the Duck

  • First, remove any feathers from the duck. If the duck is fresh, there might still be tiny feathers left on the skin.
  • Rinse the duck thoroughly under cold water to remove any residue or impurities, then pat it dry with paper towels. Drying the duck properly is vital to achieving crispy skin.

Step 2: Air-Drying the Duck

One of the most important steps in preparing Peking Duck is air-drying the skin. This allows the skin to become taut and dry, which is key to achieving that crispy texture when roasted.

  • Hang the duck in a cool, dry place for several hours, preferably overnight, or use a fan to speed up the process. Some restaurants even hang the ducks in a specially designed room to dry for up to 24 hours. The drying process helps to remove excess moisture from the skin and allows the fat to separate, which helps with crispiness during roasting.

Step 3: Blanching the Duck

Before roasting, the duck is typically blanched to prepare the skin. This step also ensures that the fat beneath the skin renders out during the roasting process, which contributes to the skin’s crispiness.

  • Bring a pot of water to a boil, then carefully dip the duck into the boiling water for a few seconds. This helps to tighten the skin. After blanching, remove the duck and immediately pat it dry.

Step 4: Glazing the Duck

A sweet and flavorful glaze is applied to the duck to enhance its flavor and contribute to the glossy finish of the skin. This glaze is usually made from a combination of honey, soy sauce, vinegar, and five-spice powder.

  • Brush the duck with a thin layer of the glaze, making sure to cover the entire surface. This gives the duck its signature golden, shiny appearance when roasted. Some chefs repeat this process multiple times during roasting to build up the layers of flavor and color.

4. Roasting the Duck

Roasting the duck is the most crucial step in the Peking Duck process. The goal is to achieve perfectly crispy skin while keeping the meat moist and tender.

Traditional Roasting Method (Over an Open Flame or Wood-fired Oven)

  • The duck is traditionally roasted in a wood-fired oven or hung over an open flame. The intense heat from the wood creates a smoky flavor, which is a hallmark of traditional Peking Duck.
  • If using a wood-fired oven, maintain a high temperature (around 375-400°F or 190-200°C) for roasting.
  • The duck is hung by its neck and roasted for approximately 60-90 minutes. During this time, it should be rotated regularly to ensure an even roast.
  • If using an open flame, the duck is roasted by turning it over the fire, ensuring the skin becomes evenly crisped and the fat renders properly.

Modern Roasting Method (Convection Oven)

If a traditional oven is available, the process can still produce great results.

  • Preheat the oven to 375°F (190°C).
  • Place the duck on a rack in a roasting pan to allow the fat to drip away. Roast the duck for approximately 60-90 minutes, depending on its size.
  • After the initial roasting time, check the duck for crispiness. If necessary, increase the heat to 425°F (220°C) for the last 10-15 minutes to achieve a crispier skin.

5. Carving and Serving the Peking Duck

In traditional Peking Duck restaurants, the duck is carved in front of the guests by a skilled chef. The carving process is a delicate art that requires a steady hand and knowledge of the duck’s anatomy.

Carving the Duck

  • Start by slicing the skin from the duck in thin, delicate pieces. The crispy skin should come off easily with a sharp knife. The meat is then carefully sliced and served alongside the skin.
  • The duck is typically sliced into two parts: the skin and meat are served separately. The skin is often placed on a plate for the diners to wrap in thin pancakes.

Serving the Peking Duck

Once carved, the Peking Duck is typically served with a variety of accompaniments:

  • Thin pancakes (often called Mandarin pancakes)
  • Scallions (cut into thin strips)
  • Cucumber (cut into strips)
  • Hoisin sauce or plum sauce (served on the side)

To serve, guests take a pancake, add a piece of crispy skin and tender duck meat, and top it with a dab of hoisin sauce, scallions, and cucumber. They then roll it up and enjoy the harmonious flavors and textures.

6. Plating and Presentation

In a restaurant setting, the presentation of Peking Duck is an essential part of the dining experience. The dish should not only be delicious but visually appealing as well.

  • The crispy skin should be arranged neatly on a platter, ensuring it remains intact and crisp.
  • The duck meat is often sliced into small, bite-sized pieces and served alongside the skin.
  • The pancakes, sauce, and vegetables are presented separately but should be neatly arranged on the plate to allow guests to assemble their own wraps.

In some high-end restaurants, the entire process of carving and serving Peking Duck is a performance in itself, with chefs demonstrating their precision and skill in front of the guests. This adds to the appeal and overall experience of the dish.

Conclusion

Preparing Peking Duck in the style of a high-end restaurant requires attention to detail, skill, and patience. From selecting the right duck and preparing the skin to perfecting the roasting process, every step is critical to achieving that delicate balance of crispy skin and tender, flavorful meat. By following the steps outlined in this guide, chefs can replicate the authenticity and elegance of Peking Duck, bringing the flavors of Beijing to any restaurant or home kitchen. Whether you’re preparing the dish for a special occasion or creating an unforgettable dining experience, mastering Peking Duck will elevate your culinary skills to new heights.