Our Peking Duck — Juiciness Comes from Care

At China Restaurant Yung, we are imbued with an unparalleled passion and reverence for the art of preparing Peking duck. Each duck, received from our suppliers in a frozen state, marks only the beginning of its journey. A thorough cleaning, removing all traces of internal organs, is the most fundamental respect we can show to the ingredient. Just as a poet’s clear spring washes over the stones, we approach this task with the same patience and meticulousness, allowing each piece of meat to radiate its purest flavour.

Next, we remove the fascia along the spine — a step often overlooked but crucial for achieving a perfect roast. The fascia tissue running along the vertebrae must be completely stripped away, for it is the quiet source of the unpleasant gamey odour. Most recipes do not mention it. We remove it nonetheless — thoroughly. This process demands time, skill, and an unwavering commitment to quality. Like a sculptor who seeks the hidden form within marble, we too search for that purity within the duck.

Marination is an art that demands the right moment. It must begin immediately after cleaning — without delay. Spices are packed into the cavity and distributed evenly, much like moonlight seeping into the depths of the night, gradually infusing every fibre. The top opening is sealed with needle and thread. Anyone who leaves the marinade uneven faces a problem during roasting that cannot be corrected: liquid sprays uncontrolled — the skin becomes patchy, uneven, unpresentable. A resting period of at least eight hours follows, allowing the aromas to slowly permeate the flesh until they become one. This transformation, like the quiet turning of the seasons, is subtle and wonderful.

Air pumping to separate the skin from the meat is not just a technique but an art. Using an air pump, we inject air between the skin and the flesh, ensuring complete separation throughout. Only when the skin and meat are fully separated can the roasted duck be cleanly sliced — paper-thin layers, each with skin, fanned out like leaf upon leaf. This step, like the pauses and strokes in calligraphy, requires absolute precision to create the perfect lines.

Applying the maltose glaze is another layer of challenge. The mixture of maltose and vinegar is evenly brushed onto the duck, which then hangs to dry for approximately eight hours, depending on temperature and humidity. During this period, protecting the skin from contamination is paramount. As the duck hangs, blood may seep from the cut surfaces and stain the skin. Each evening, we therefore seal every wound edge with a blowtorch to prevent further leakage; before roasting, a sponge wipes away every last trace. This process is like an artist meticulously guarding their creation — no imperfection may remain.

The multi-stage precise roasting is the final crescendo. Temperature and timing are exacted to the minute; the duck passes through several distinct temperature zones, each with its own irreplaceable significance — a programme refined over years of practice. The precise details are our trade secret. We can share only this: precision is the sole standard. Like a musician tuning their instrument, every note must be perfectly placed to compose a moving masterwork.

Immediately after roasting comes the blast chilling. A professional blast chiller reduces the core temperature from 82 °C to 7 °C within minutes. This is not only a matter of food safety — it is the decisive step that preserves the duck’s optimal condition. Just as a poet captures a fleeting moment of inspiration, we etch this peak of perfection into permanence.

A true Peking duck is the result of countless unseen details. At China Restaurant Yung, we attend to every step, so that what you experience is not merely a delectable dish, but an attitude — and a philosophy.