I love Beijing duck and have learned to make my own at home! Strive to make more delicious roast duck!
Why is Beijing roast duck famous?
1. It has a rich historical and cultural heritage and is one of the traditional Chinese delicacies.
2. The production process is complex, the materials are carefully selected, and the seasonings are unique.
The skin is crispy, the meat is tender, and the taste is delicious.
It is a favorite delicacy among many diners.
3. As a special delicacy in Beijing, it is not only loved by Chinese people but also by foreign tourists.
It has become a carrier of cultural exchanges between China and foreign countries.
History of Peking Duck
In the early Ming Dynasty, the common people loved to eat Nanjing duck, and so did the emperors.
It is said that Zhu Yuanzhang, the first emperor of the Ming Dynasty, “ate one roast duck a day”.
The royal chefs in the palace tried their best to develop new ways of eating to please the Long Live Lord, so they developed barbecued duck and Braised roast duck.
The barbecued duck is represented by “Quanjude”, while the braised oven Braised roast duck is most famous by “Bianbi Fang”.
When Emperor Chengzu (Zhu Di) usurped the throne and moved the capital to Beijing, he took with him many of Nanjing’s duck masters.
In the Jiajing years, roast duck from the court to the people, the old “Cheap Square” roast duck store in Caishikou Mishi Hutong opened, which is also Beijing’s first roast duck restaurant.
At that time, the restaurant’s name was “Jinling Sliced Duck”, and there was a line of small characters on the front of the old “Cheap Square” restaurant: Jinling Roast Duck.
Jinling Roast Duck is made from fat ducks, with a net weight of about 2.5 kilograms.
In 1864, the most famous “Quanjude” roast duck restaurant in Beijing also opened for business, and the roast duck technology developed into the “hanging oven” era.
It is roasted with fruitwood over an open fire and has a special fragrance.
It not only makes the roast duck fragrant but also makes “Beijing roast duck” replace “Nanjing roast duck”.
“Jinling Sliced Duck” can only be seen on the menus of several major cities in the south, such as Hong Kong, Macao, Shenzhen, and Guangzhou.
Which brand is the most authentic?
Quanjude is one of the representatives of Beijing roast duck, famous for its hanging oven roast duck and fireplace roast duck.
Quanjude Roast Duck adopts the method of hanging oven and fireplace.
The duck meat is delicious and the unique roasting process makes each duck attractive.
The special dishes of Quanjude Roast Duck include Quanjude Roast Duck, Peony Roast Duck, etc.
Very popular.
Quanjude plays an important role in the roast duck industry and is one of the representative brands of Beijing roast duck.
How to Eat Peking Duck
1. It is said that it was started by the ladies in the mansion.
They neither eat onions nor garlic, but they like to eat the crispy duck skin dipped in fine white sugar.
From then on, when the waiter in Quanjude saw a female guest coming, he would follow the roast duck and serve a small dish of sugar.
2. Add green onion strips to the sweet noodle sauce, which can be paired with cucumber and radish strips.
Use chopsticks to pick up a little sweet noodle sauce and spread it on the lotus leaf cake.
Place a few slices of roast duck on top, and then add a few green onion strips, cucumber strips, or radish strips.
Rolling up the lotus leaf pancake is delicious.
3. Minced garlic and sweet noodle sauce can also be paired with radish strips, etc.
Duck meat wrapped in lotus leaf pancakes was also a popular condiment in the early years.
Mashed garlic can relieve greasiness.
Dip slices of roast duck into mashed garlic and sweet noodle sauce, which adds a hint of spiciness to the fresh aroma and makes the flavor more unique.
Many customers particularly prefer this condiment.
Nutritional value and efficacy
1. The fatty acids in Peking duck have a low melting point and are easy to digest.
2. Duck meat is cold, sweet, and salty, nourishes the body’s qi and yin, nourishes the five internal organs, clears away qi and weakness, nourishes blood and water, nourishes gastric juice, relieves cough and self-alarm, and eliminates snail accumulation.
3. Roast duck has delicate meat, good taste, rich nutrition, and many unsaturated fatty acids.
Its chemical composition is similar to that of olive oil.
It has a cholesterol-lowering effect and is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases.
4. Roast duck skin is rich in collagen and is a good beauty product.
5. Duck meat has high nutritional value, high protein, B vitamins, and vitamin E content, moderate fat and carbohydrate content, and fat is evenly distributed in body tissues.
6. Eating Peking duck can protect your heart. Duck meat is rich in niacin, one of the two important coenzymes in the human body.
7. Duck meat is rich in vitamin B and vitamin E, which can effectively resist beriberi, neuritis, and various inflammations, and has the effect of delaying aging.
Beijing duck Ingredients
duck(whole duck)：1
Honey： two spoons
apple：1
Whole wheat bread (steamed buns and rolls are fine)： a big piece
flour：500 g
cucumber： two
green onions： one
sweet bean sauce： some
salad oil： Appropriate amount
Steps for Beijing duck
step 1
Empty the internal organs of the duck, wash it, and use kitchen paper to dry the moisture inside and out.
Find a basin to put it on the bottom, and find a bottle to put it in to air dry.
In summer, you can use a hair dryer to prevent the duck from deteriorating.
The choice of duck is also very important.
step 2
After about half a day, the dry tissue on the surface of the duck began to tighten.
Melt a spoonful of honey and spread it evenly on the whole body of the duck, and then continue to air dry.
step 3
After half a day, the skin tissue of the duck tightened.
Melt the second spoonful of honey continue to brush the duck, and then continue to air dry.
I just let it stand overnight.
step 4
Dice the apples.
step 5
I don’t have whole-wheat bread, only flower rolls, so I use flower rolls instead so that the flower rolls can fully absorb the water.
step 6
Stuff the apples and the rolls that have absorbed the water into the duck bellies to fill and seal them with toothpicks.
step 7
Wrap the duck wings and legs in foil to prevent them from being charred.
step 8
Oven temperature preheating 180 degrees, duck belly up into the grill, put a baking dish underneath to catch the oil, and bake for 1 hour.
everyone’s oven temperature is not the same, In the last ten minutes pay attention to observe the duck skin is charred yellow on the good, otherwise, it is scorched.
step 9
Let the roasted duck cool down a bit before you can slice the meat!
My oven didn’t preheat evenly and got burnt in spots.
step 10
Before roasting the duck, make the dough first, knead the flour with warm water at 70 degrees to form a dough, wrap it in plastic wrap, and let it rest for half an hour.
step 11
While waiting for the duck to roast, you can make the pancakes.
Divide the dough into dumpling-sized pieces.
step 12
Prepare a brush and a small bowl of salad oil.
step 13
Take two doses and roll them out a little bigger, one of which is greased with oil.
step 14
Put the other upside down on top, with the oil in the middle of the two doses.
step 15
Then roll it into pancakes.
step 16
Put a pot on a small fire, apply some oil when making the first one, and don’t need to apply oil afterward.
step 17
Put the pancake on the pan and bake it for a while, then turn it over and grill it until it doesn’t bulge too much.
Don’t let it dry out after being burnt.
step 18
When you uncover it while it’s hot, there are two pancakes.
Stack the pancakes one by one, and find a lid to fasten them, otherwise, it will be easy to dry.
step 19
Prepare cucumber shreds and scallion shreds.
step 20
sliced duck.
step 21
Roll a pancake and eat it.
step 22
The extra noodles made a scallion pancake.
step 23
The duck rack prepared glutinous millet mixed with rice porridge, boiled together, and seasoned with a little salt to make duck porridge.
I have compiled the tutorial for making this dish below. If necessary, you can click below to print it out. I wish you success.
Beijing duck
Equipment
- 1 Grill
- 1 Tin foil
- 1 brush
- plate
Ingredients
- 1 duck(whole duck)
- two spoons Honey
- 1 apple
- a big piece Whole wheat bread (steamed buns and rolls are fine)
- 500 g flour
- two cucumber
- one green onions
- some sweet bean sauce
- Appropriate amount salad oil
Instructions
- Empty the internal organs of the duck, wash it, and use kitchen paper to dry the moisture inside and out. Find a basin to put it on the bottom, and find a bottle to put it in to air dry. In summer, you can use a hair dryer to prevent the duck from deteriorating. The choice of duck is also very important.
- After about half a day, the dry tissue on the surface of the duck began to tighten. Melt a spoonful of honey and spread it evenly on the whole body of the duck, and then continue to air dry.
- After half a day, the skin tissue of the duck tightened. Melt the second spoonful of honey continue to brush the duck, and then continue to air dry. I just let it stand overnight.
- Dice the apples.
- I don't have whole-wheat bread, only flower rolls, so I use flower rolls instead so that the flower rolls can fully absorb the water.
- Stuff the apples and the rolls that have absorbed the water into the duck bellies to fill and seal them with toothpicks.
- Wrap the duck wings and legs in foil to prevent them from being charred.
- Oven temperature preheating 180 degrees, duck belly up into the grill, put a baking dish underneath to catch the oil, and bake for 1 hour. Everyone's oven temperature is not the same, In the last ten minutes pay attention to observe the duck skin is charred yellow on the good, otherwise, it is scorched.
- Let the roasted duck cool down a bit before you can slice the meat! My oven didn't preheat evenly and got burnt in spots.
- Before roasting the duck, make the dough first, knead the flour with warm water at 70 degrees to form a dough, wrap it in plastic wrap, and let it rest for half an hour.
- While waiting for the duck to roast, you can make the pancakes. Divide the dough into dumpling-sized pieces.
- Prepare a brush and a small bowl of salad oil.
- Take two doses and roll them out a little bigger, one of which is greased with oil.
- Put the other upside down on top, with the oil in the middle of the two doses.
- Then roll into pancakes.
- Put a pot on a small fire, apply some oil when making the first one, and don't need to apply oil afterward. (I highly recommend this pot! The pancake fruit pot I bought in TB is super easy to use)
- Put the pancake on top and bake for a while, turn it over, and then bake and stir-fry until there are not many bulges. Don't burn it and dry it out.
- When you uncover it while it’s hot, there are two pancakes. Stack the pancakes one by one, and find a lid to fasten them, otherwise, it will be easy to dry.
- Prepare cucumber shreds and scallion shreds.
- sliced duck
- Roll a pancake and eat it!
- The extra noodles made a scallion pancake.
- The duck rack prepared glutinous millet mixed with rice porridge, boiled together, and seasoned with a little salt to make duck porridge.