Beijing Roast Duck
A traditional Beijing specialty made from specially prepared Beijing duck, roasted until the skin is crisp and the meat tender.
Ingredients
Peking duck (must use Peking duck)
1
Instructions
1
Slaughter
Slaughter the duck.
2
Inflate
Pump air between the duck's skin and flesh.
3
Remove innards
Remove the innards from the cavity.
4
Scald skin
Scald the duck with hot water to tighten the skin.
5
Glaze
Brush the duck with maltose glaze to color the skin.
6
Dry skin
Hang the duck in a cool, ventilated place to dry the skin.
7
Pound
Pound and further dry the duck so the skin stays separate from the meat.
8
Roast
Place the duck in the oven to roast. While roasting, turn the duck so it cooks evenly. When the skin turns a deep red, the duck is ready. The chef slices the roasted duck into thin pieces about 1 cun 2 fen in size, each slice with both skin and meat. Guests eat the duck slices together with scallion whites and sweet bean sauce. The flavor is unique.
