Peking Duck (China)

 

Peking Duck (China) History:

Here's what I found on the history of Peking duck ¹ ²:

• The dish has its roots in the imperial kitchens of China, with a history dating back to the Yuan Dynasty.
• The recipe and cooking method were refined during the Ming Dynasty, where the goal was to achieve perfection in flavor, texture, and presentation.
• The unique method of preparing the duck, which involves inflating it to separate the skin from the meat, was developed during this time.
• Peking duck became a staple of the imperial menu and was often served at lavish banquets.
• The dish was often referred to as "shāo yāzi" (燒鴨子) in the past, and was mentioned in the "Complete Recipes for Dishes and Beverages" manual in 1330.
• The first restaurant specializing in Peking duck, Bianyifang, was established in Beijing in 1416.
• The popularity of Peking duck spread to the upper classes during the Qing dynasty, and it became a national symbol of China by the mid-20th century..

Peking Duck (China) Ingredients:

Here are the ingredients to make Peking duck ¹:
Roasted duck ingredients:

• 1 duck, clean and lean (about 1000 g)
• 1 tsp white vinegar (for soaking)
• 2 tbsps oyster sauce
• 1 tsp Chinese five spice powder
• 2 tbsps maltose
• 2 tbsps boiling water
• 1 1/2 tbsps Chinese cooking wine

Assembling ingredients:

• 10 Peking duck pancakes
• 2 tbsps sweet bean sauce
• 1 tbsp sesame oil
• 1 English cucumber
• 2 leek onions (white part only)