The Difference Between Cantonese Roast Duck And Peking Duck – Tasting Table

National Geographic says preparing ducks for roasting Peking-style begins even before they are cooked. Only white ducks are used to make this dish, and once they are dressed, air is forced into the space between the skin and the flesh to keep its skin looking plump. Its guts are then pulled out through a cut made beneath a wing to ensure that the skin will be kept whole.  

From there, “[peking] duck is wind-dried and painted with maltose syrup to help colour it a rich mahogany, ” while boiling water is used to bathe the bird’s cavity, after which it is roasted until the skin is a slick, crisp golden brown. Unlike most roast ducks or chickens,   Michelin notes that Peking duck is not stuffed with any herbs or spice mixes to keep its flavor as pure as possible. All told, Hong Kong Greeters adds that three days are needed in order to prep and cook the Peking duck.

Peking — or Beijing roast — duck starts as a feast for the eyes. At specialty restaurants, the particular duck is usually presented to diners in much the same way a prized bottle of wine might be, before it really is carved, table-side, into 120 thin slices of skin, then of what Nationwide Geographic refers to as “half moon slices” associated with skin with meat, which is consumed on pancakes along with sweet bean or hoisin sauce, leek, and cucumber (via SCMP ). Leftovers are then cooked up with vegetables, and its bones are made into a delicious soup with cabbage or winter melon.  

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