Peking duck

The Peking Duck (Chinese北京 烤鸭/北京 烤鸭, Pinyin Běijīng kǎoyā ) is one of the most famous dishes of Chinese cuisine. Their production is very complex - it is therefore mostly enjoyed in specialized restaurants. The recipe for Peking duck dates from the Ming Dynasty. In Vietnam, there is a variant that can be prepared with chicken, Gà Quay MAT Ong.

The eponymous for the Court of Peking ducks get particularly rich in content feed during the last two weeks before slaughter and during this time prevented from moving, so their meat tender and the skin is thin. Ready for slaughter animals weigh two to three pounds.

Preparation

In the Peking Duck Special emphasis is placed on the skin. Therefore, the animals are subjected to after the slaughter of a special procedure, which can not be understand with commercial ducks.

The duck is plucked, but not excluding, head and feet are not immediately removed. Through a small incision on the neck now the skin is inflated like a balloon, so that it completely separates from the meat. Through a small incision below the wing as possible the innards are removed afterwards. The feet are cut off. Now the duck is hung on the neck, scalded with boiling water, seasoned and around brushed with honey dissolved in hot water or malt sugar, and then dry in a well ventilated place for several hours.

Preparation and serving

The prepared duck is hanging cooked in a special oven for several hours, with the skin swells again, is crispy and the typical, glossy red color takes. Now the duck is presented to the guests. The skin is cut into even diamonds, it scraped off the grease and served in rolled very thin pancake with a special sauce and spring onions as a starter. Then the meat is cut into bite-sized, thin slices and served with various side dishes as a main course.

However, there is also the version without separation of skin and meat, the fat is melted by the type of preparation is seasoned only with malt sugar. Here, the duck is carved in front of the guest.

During the main course, a soup is made from the remains of the duck, which, as customary in China, closes the menu.