Lacquered duck with Peking-style kitchen

Peking duck is undoubtedly one of China’s most iconic dishes and has captivated the taste buds of people around the world. The succulent meat, crispy skin, and delicate flavor make it a delight to savor. However, what truly sets this dish apart is the meticulous preparation in a traditional Peking-style kitchen. Today, we delve into the magical process of creating a truly memorable lacquered duck.

First and foremost, the secret behind a perfect lacquered duck lies in its marinating process. A combination of hoisin sauce, soy sauce, rice wine, ginger, and garlic is carefully mixed to create a flavorsome marinade. The duck is then infused with this mixture, allowing the flavors to penetrate deep into the meat. This step is crucial as it results in extremely tender and juicy meat with layers of complexity infused within.

Once the marinade has worked its magic, the next step involves air-drying the duck. This process not only ensures the skin becomes delightfully crispy when cooked but also aids in rendering the excess fat from the meat. In a traditional Peking-style kitchen, this is achieved by hanging the marinated duck on hooks in a temperature-controlled environment. The gentle breeze circulating around the duck helps dry it out slowly, ensuring that the fat mellows out while keeping the meat perfectly tender.

After the drying process, the duck is then taken to the next stage in the kitchen – roasting. The Peking-style kitchen showcases a unique method of roasting that contributes to the duck’s signature lacquered appearance. The duck is usually roasted in a specialized oven known as a “jian” or “open-air oven.” This oven is fueled with fruitwood, typically apple or cherry, which lends a subtle fruity aroma to the duck while adding a beautiful reddish glaze.

The roasting process itself is a spectacle worth witnessing. Skilled chefs hang the marinated duck in the oven, ensuring it is perfectly balanced to roast evenly. The oven’s temperature is strictly monitored, with periodic adjustments made to achieve crispy skin while maintaining succulent meat beneath. The artistry of the Peking-style kitchen lies in understanding and balancing these elements.

To achieve the coveted lacquered finish, the chefs apply a glaze made of maltose syrup mixed with water. They meticulously brush this glaze onto the duck during the final stages of roasting. As the duck turns a rich mahogany color, the glaze adds a glossy sheen, boosting the visual appeal of the dish.

Finally, the carefully roasted and glazed duck is sliced and presented with an array of accompaniments to be enjoyed in various ways. Traditional condiments like scallions, cucumber, and sweet bean sauce are served alongside thin pancakes or soft, steamed buns. Each bite is a symphony of flavors and textures, combining the succulence of the meat, the crispness of the skin, and the freshness of the condiments.

The culinary journey of lacquered duck with Peking-style kitchen undoubtedly involves a blend of ancient traditions, meticulous techniques, and the finest ingredients. From the meticulously crafted marinade to the controlled drying and roasting processes, every step is carried out with precision and passion, resulting in a delightful masterpiece.

So, the next time you savor a plate of lacquered duck with Peking-style kitchen, take a moment to appreciate the rich history and culinary mastery that has gone into creating this gastronomic wonder.