The history of Peking Duck

Peking duck is a creation from the Ming Dynasty (1368 to 1644). The ducks bred for this dish are ready for slaughter after 65 days and weigh at least two kilos. About two weeks before they are slaughtered, the ducks are fed a particularly rich feed mixture of millet, mung beans and wheat chaff four times a day. During this time, the ducks spend their lives sitting down, which is said to make the skin thin and the meat tender. The duck, which undergoes a series of preparation processes, must, among other things, dry for several hours in a well-ventilated place. By connoisseurs in the past, when there were no air-conditioned storage places, the Peking duck was ordered only when there was good weather at least half a day before. The humidity rises on heavily rainy days and thus the skin of Peking duck cannot dry properly and become crispy enough. The sugar of honey, with which the skin is saturated, has a strong hygroscopic effect, that is, water attracting.

How to prepare the Peking duck

During preparation, the skin is first detached from the meat. To separate the skin from the meat, it is opened with a small cut under the trachea. At this point, you inflate the duck like a balloon. In between, the air is distributed with the palms of the hands until the skin is evenly detached from the body of the duck. Then the feet are cut off at the joint and through a small incision below the wing, the giblets are taken out. This is an art mastered only by specialists in Chinese cuisine. Suspended from a special wire loop around the wing and neck, the duck is doused with boiling water from all sides. This procedure is supposed to make the skin more receptive for a subsequent maltose bath. Depending on the recipe, there are different ingredients to season the Peking duck. We use cinnamon sticks, star anise, five-spice powder, Szechuan pepper. Then scald the duck with maltose dissolved in hot water. After that, the duck is hung. Up to twelve hours, the skin must be dried. The air cushion initially created between the skin and the meat is retained during cooking. In the process, the skin becomes firm and crispy and acquires its shiny, deep red color.

What is the difference between duck and Peking duck

Duck and Peking duck are both species of waterfowl belonging to the anatidae family. However, there are some important differences between the two species: Origin: Peking duck originated in China, while ducks are native to many parts of the world. Appearance: Peking duck have an elongated neck and a smaller head compared to ducks. They also have a slightly different build, with a broader chest and longer legs. Ducks generally have a rounder build and shorter legs. Size: Peking Duck are generally larger than ducks. An adult Peking duck can grow up to three feet long, while ducks are generally only about half that size. Use: Peking duck are often kept as ornamental poultry and are also a popular ingredient in Chinese cuisine. Ducks are also sometimes kept as ornamental poultry, but they are more commonly kept as livestock to lay eggs and produce meat. Distribution: Peking ducks are widely bred in China and are also bred in other parts of Asia. Ducks are native to many parts of the world and are bred throughout the world.

What is so special about Peking Duck?

Peking duck is a very popular dish in Chinese cuisine, which consists of roasted duck, cut into thin slices and then served with special sauces and vegetables. What makes this dish special is mainly the very crispy skin and tender, juicy meat of the duck, which is achieved through a special way of preparation. Traditionally, the duck is first boiled and then grilled to make its meat tender and juicy. The skin of the duck is what makes Peking duck special. It is incomparably crispy and spicy. The duck is then cut into small pieces and served with special sauces such as plum or hoisin sauce. The dish is often served with special flat bread, gua bao and various vegetable garnishes. Overall, Peking Duck is a very tasty and versatile dish that is popular because of its ingredients and the way it is prepared. It is often served on special occasions and festivities and is an important part of Chinese cuisine.

How does Peking duck taste

Peking duck has a tender, juicy meat that has a mild flavor. The meat is generally less fatty than that of other duck species and has a particularly tender texture. However, the special flavor of Peking duck comes not only from the meat itself, but also from the sauces and spices used in its preparation. Peking duck is often served with special sauces such as plum or hoisin sauce, which give the meat a sweet note. The meat is also often seasoned with spices such as anise, pepper, and star anise, which add a special spice to the dish. Overall, Peking duck has a mild flavor with a slightly sweet note and a pleasant spiciness. It is a very popular dish in Chinese cuisine and is often served on special occasions and festivities.

Where to get the best Peking duck

The best Peking ducks are served in the Chinese restaurant Yung. The restaurant has more than 30 years of tradition. There the Peking ducks are prepared according to a traditional recipe. China Restaurant Yung was awarded in 2017 by the gourment magazine "Der Feinschmecker" as one of the best and finest country cuisines in Germany. The restaurant is also among the 10% most popular restaurant in the world according to TripAdvisor.