Peking Duck: Six Hundred Years of Roast Duck

Peking Duck has held its status as a Chinese culinary icon for over six hundred years. Imperial chefs in Beijing's palace kitchens perfected the preparation during the Ming Dynasty. The dish has traveled from those kitchens to restaurants on six continents.

Imperial Origins

The first roast duck recipe appeared in Yuan Dynasty texts (1271-1368), but Peking Duck took its current form during the Ming Dynasty. Emperors and aristocrats ate it, prepared by the most skilled palace chefs. When the capital moved from Nanjing to Beijing, the dish followed. Quanjude, Beijing's most famous duck restaurant, has served Peking Duck without interruption since 1864.

The Perfect Preparation

Preparing authentic Peking Duck takes days. The cook inflates the duck with air to separate the skin from the fat, glazes it with maltose, and hangs it in a cool, ventilated space for 24 to 48 hours. Drying draws moisture from the skin, which is what makes it shatter when roasted. The duck then hangs inside a wood-fired oven, where fruitwood smoke adds sweetness to the lacquered surface.

How to Eat Peking Duck

Peking Duck is served in three courses. The first features the prized skin: thin pancakes, hoisin sauce, sliced scallions, and cucumber. You place a few pieces of crispy skin on a pancake, add condiments, and roll it into a small wrap. The second course uses the remaining meat in a stir-fry with vegetables. The third transforms the carcass into a rich duck bone soup. Nothing goes to waste.

The Art of Carving

A master carver produces over 120 paper-thin slices from a single duck. Each piece includes both meat and crispy skin. At traditional restaurants, the chef carves tableside. Hong Kong Palace serves Peking Duck with tableside carving. Order online or call ahead to reserve one for your table.