The History of Peking Duck
From the imperial kitchens of Beijing to the table ceremony – why technique, time and ritual define the dish.
Origins: Imperial Court, Craft and Ritual
Peking Duck is not simply a “roast duck”. It is a dish shaped by imperial history, developed in Beijing as a prestige dish that demanded precision, patience and ritual.
If you want the full overview of the dish itself, start here: Peking Duck. This article focuses on its origins – and on why drying, air separation and glazing became essential techniques.
The Ming Dynasty: When Duck Became “Peking Duck”
During the Ming Dynasty (1368–1644), the preparation of Peking Duck was formalized in the imperial kitchens. Selection of the ducks, preparation, drying and roasting followed defined processes.
The goal was not a secret ingredient, but consistency: reproducible crisp skin, controlled juiciness and a presentation worthy of the court. Many modern elements trace directly back to this period.
Why Air and Time Matter
Historically, Peking Duck preparation depended on climate. Before climate-controlled rooms existed, low humidity was crucial so the skin could fully dry.
Only dry, taut skin produces the characteristic crackling sound when sliced. This practical knowledge existed centuries before scientific explanations.
For a modern interpretation, including grilling methods, see: How to Grill the Perfect Peking Duck.
Maltose, Glazing and the Air Pocket
The glaze (traditionally maltose-based) is a technical step, not primarily a flavoring. Sugar supports even drying and the characteristic color.
The air pocket between skin and meat allows the skin to crisp independently while the meat remains juicy. This is why slicing reveals both crunch and moisture.
How this works at the table is explained here: Carving Peking Duck.
From Imperial Dish to Restaurant Culture
Over time, Peking Duck moved from the imperial court into Beijing’s restaurants. With that shift, service became central: carving at the table, precise portioning, and structured accompaniments.
Serving is part of the dish itself. Learn more here: Serving Peking Duck.
Worldwide Famous – But Not Always the Same
Internationally, “Peking Duck” often describes very different duck dishes. Traditionally, however, it refers to a clearly defined process: drying, roasting, crisp skin, juicy meat and a table ritual.
A practical comparison emerges when preparation and service are viewed together: Peking Duck → Serving → Carving.
China Restaurant Yung: Tradition at the Table
At China Restaurant Yung, history is not decoration – it defines the workflow. The duck is presented whole, carved with precision, and portioned so skin and meat retain their distinct roles.
Carving is both craftsmanship and performance, where aroma, sound and speed come together. Details here: Carving Peking Duck.
Pancakes and Sauce: Why They Belong
The accompaniments are integral, not optional. Pancakes provide structure, sauce adds balance, and fresh components create contrast.
Nutritional Transparency: A Modern Addition
Historically, Peking Duck was about craftsmanship. Today, transparency adds another layer. Clear values per portion and per 100 g help place the dish in context.
The traditional soup made from the duck is covered separately: Peking Duck Soup.
Symbolism and Cultural Meaning
Peking Duck symbolizes hospitality, craftsmanship and celebration in Chinese cuisine. This symbolism explains why presentation and table service are as important as cooking.
Learn more about its cultural role here: Peking Duck as a Symbol of Chinese Cuisine. Then return to the hub: Peking Duck.