Peking Duck
Roast duck with crispy skin, traditionally served with thin pancakes, scallions, and hoisin sauce.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Peking Duck's history stretches back to the Yuan Dynasty (1279-1368), where it was a dish reserved for the imperial court. Originally known as 'roasted duck,' it underwent refinements during the Ming Dynasty (1368-1644) in the imperial kitchens of Beijing, eventually evolving into the dish we know today. Its association with royalty and the intricate preparation methods contributed to its prestige and exclusivity.
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Peking Duck is more than just a dish; it's a culinary symbol of Beijing and Chinese culture, often associated with special occasions and formal gatherings.
A Dish of Celebration
Peking Duck is frequently served at banquets, family celebrations, and formal dinners. Its presence signifies abundance and good fortune.
A Symbol of Beijing
The dish is deeply rooted in Beijing's culinary identity, with many restaurants specializing solely in its preparation. Visiting Beijing and not trying Peking Duck is considered a missed opportunity by many tourists.
Presentation Matters
The presentation of Peking Duck is an important aspect of the dining experience. Chefs often carve the duck tableside, showcasing their skill and expertise. The different parts of the duck are carefully arranged and served in a specific order.
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Peking Duck offers a complex interplay of flavors and textures, primarily defined by the crispy skin, savory duck meat, and sweet and savory accompaniments.
The star of Peking Duck is undoubtedly the crispy, lacquered skin, achieved through meticulous preparation involving air-drying, glazing, and roasting. The skin provides a delightful crackling texture and rich, savory flavor. The duck meat is tender and succulent, complementing the crispy skin. The dish is traditionally served with thin pancakes, scallions, and hoisin sauce. The pancakes act as a wrapper, while the scallions add a fresh, pungent bite. Hoisin sauce, a sweet and savory fermented bean sauce, provides a rich umami element. Some variations include other sauces like plum sauce or garlic sauce, or add cucumber slices.
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Skin is Key
Focus on the crispy skin. It's the signature element of Peking Duck. A well-prepared duck will have thin, incredibly crispy skin.
The Right Amount of Sauce
Don't overdo the hoisin sauce. A small amount is enough to enhance the flavors without overpowering the duck and scallions.
Eat it Fresh
Peking Duck is best enjoyed immediately after being carved. The skin will lose its crispness if left to sit for too long.
Follow the Order
Traditionally, the skin is served first, followed by the meat wrapped in pancakes. The remaining duck carcass may be used in soup or other dishes.
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