Peking duck
A Beijing dish with crispy skin, served since the Imperial era.
Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions serving mostly the skin and little meat, sliced in front of diners by the cook. Ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber, and sweet bean sauce, with pancakes rolled around the fillings.
- Origin
- Beijing, China
- Cooking methods
- Closed oven and open (hung) oven
- Key ingredient
- Duck bred for the dish, slaughtered at 65 days
Lore & Background
Ducks have been roasted in China since the Southern and Northern dynasties. A variation of roast duck was prepared by the emperor in the Mongol-led Yuan dynasty. The Peking roast duck was fully developed during the later Ming dynasty, and by then it was one of the main dishes on imperial court menus. By the mid-20th century, Peking duck had become a national symbol of China, favored by tourists and diplomats. The dish has also been a favorite for political leaders such as Fidel Castro and Helmut Kohl.
Reader's Guide
Peking duck is one of the representatives of gourmet Chinese food and has become an essential experience for many foreign politicians and tourists. Two notable restaurants in Beijing, Quanjude and Bianyifang, are centuries-old establishments with distinct styles: Quanjude uses the hung oven roasting method, while Bianyifang uses the older closed oven technique. The dish's preparation involves force-feeding ducks for 15–20 days to achieve the required fat content, though newer breeds allow for non-force-fed alternatives. The cooking process includes pumping air under the skin, blanching, glazing, and roasting. The duck is traditionally carved in front of guests and served in three stages: first the skin with sugar and sweet bean sauce, then the meat with pancakes and vegetables, and finally the carved duck can be cooked in broth or stir-fried. Peking duck continues to feature in official state banquets and remains a national symbol.
Did You Know?
- Quanjude uses a hung oven, while Bianyifang uses a closed oven.
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