Peking Duck (Beijing Roast Duck)
The world's most famous Chinese! Candy-colored round duck beloved by the emperor
Description
The globally renowned imperial dish representing China. A whole duck is glazed with maltose, air-dried, and roasted in a stone oven using apple or date wood. The shatteringly crispy skin and juicy meat are wrapped in thin crepes with sweet bean sauce and scallions.
Restaurants serving Peking Duck (Beijing Roast Duck)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole duck
- Maltose
- Sweet bean sauce
- Scallion
- Cucumber
- Wheat crepes
Instructions
- [Authentic Recipe]
- Pump air under the duck's skin to separate it from the meat.
- Blanch to tighten, then glaze completely with maltose syrup.
- Hang to air-dry overnight (vital for crispiness).
- Roast in a wood-fired oven using fruitwood for
- hour until the skin glows amber.
- Carve the skin and meat paper-thin tableside.
- Smear sweet bean sauce on a thin wheat crepe, add julienned scallions, cucumber, and duck, then wrap.
Learn more Spice, substitutes, tips
Key spices
Rich sweetness of sweet bean sauce and the aroma of fruitwood-smoked duck fat、果樹の薪で燻されたアヒルの脂の香り
Substitutes at Japanese supermarkets
Pan-fry duck breast skin-side down until crispy; use commercial Peking duck sauce
Pairing
Premium Shaoxing Wine / Pu'er Tea
Trivia
Once exclusive to Emperors, it spread to commoners during the Qing Dynasty. Historic restaurants like Quanjude evolved it from eating only the skin to eating both skin and meat together.
Eating tips & etiquette
Enjoy the tableside carving performance. Wrap the hot skin and meat in a crepe and eat immediately. The remaining bones are boiled into a rich, cloudy duck soup served at the end of the meal.
Allergen
Poultry, Soybeans, Wheat