Preparing the Peking Duck

Preparing a Peking duck in the traditional way requires a dazzling array of steps and finesse. Let's dive into the world of culinary masterpieces together!

How to prepare the Peking Duck

First, the duck must be thoroughly washed and cleaned. Excess fat needs to be removed to make the duck look perfect. Next, the head and tail ends are artistically closed with cocktail sticks to keep the delicious spices inside the duck.

Why you have to pump up the Peking Duck

But that's just the beginning! The meat now needs to gently separate from the skin to turn it into a crispy golden masterpiece. Using a special pump, air is carefully pumped between the skin and meat until the skin separates completely from the meat. This requires skill and patience to achieve an optimal result.

Why it is important to glaze the Peking duck

Now it's time to refine the outer appearance. The duck skin is glazed with a finely-tuned vinegar-sugar mixture to give it a delicious and crispy texture. But that's not all!

How long must the Peking Duck air dry

A perfect Peking duck requires patience. After glazing, the ducks must be air-dried for 8-12 hours in a cool, dry place. Only then are they ready for the highlight of the culinary masterpiece: grilling.

Grilling

During this step, the duck is grilled at high heat with special care to make it a true taste sensation. The meat becomes tender and juicy, while the skin retains its crispy texture and shines in a golden hue. 

We go into depth in the blog post: How can I grill a perfect Peking duck?

Voilà

With all these steps and finesse, the perfect Peking duck is created, which is a true feast for the senses and enchants even the most demanding palate.