How Peking Duck Gets Made

Peking Duck: Crispy, intensely flavorful skin, a crackly texture, golden-brown in color, with an intoxicating aroma that will make even a satiated stomach churn for more -- is it worth a two-day, elaborate and time-consuming process? After tasting it at The Peking Duck House, we'd have to say yes. Definitely, yes.

Arguably, one of the more complex cooking processes in Chinese cooking, Peking Duck, the national dish of China, requires a duck to be pumped full of air, coated in a maltose syrup, thoroughly dried, and roasted hanging up. We were able to visit The Peking Duck House location in Midtown Manhattan as they were busy preparing for the Chinese New Year starting on February 3rd, 2011 and get an inside look at how Peking Duck is made.

While this isn't a process that can easily be replicated at home because of the time and equipment needed, you can use some of the ideas behind the methods to create crispy skin when cooking either duck or other birds. For instance, allowing the skin to dry overnight in the refrigerator (uncovered) is a great way to make the skin crisper when cooking. Also, separating the skin from the flesh is another way to allow the fat to render more easily, and then basting the skin with the fat as the bird roasts is another key part of achieving flavorful and crackly skin.

If you haven't tried Peking Duck yet, then we highly recommend you do, not only for the taste but also for the experience: This duck was one of the best that we've ever had, with an arresting fragrance, crunchy skin and tender meat.

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Step 1: Pumping Air into the Ducks

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Before being cleaned, the ducks are inflated with air to separate the skin from the flesh. In this photograph, the air has just started to be pumped into the duck, and in the next slide, you'll see it fully blown up (almost like a balloon) and learn why this is done. Recipe: Anita Lo's Duck Pho

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Before being cleaned, the ducks are inflated with air to separate the skin from the flesh. In this photograph, the air has just started to be pumped into the duck, and in the next slide, you'll see it fully blown up (almost like a balloon) and learn why this is done.

Recipe: Anita Lo's Duck Pho

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Comments

[cedy]

11:12 PM on 02/24/2011

Duck is much better than chicken and Peking duck is definitely foodporn

[SukiTheCat]

01:20 PM on 02/11/2011

poor ducks

[gemini68]

04:58 PM on 02/09/2011

In my family we traditionally have always had duck in lieu of turkey for Thanksgiving. We originally did just because there were only three of us in my family and my mother didn't see the point in cooking a giant turkey. So we do duck instead. I have only had one duck dish that I disliked and it was ironically at an upscale Asian- fusion restaurant. The skin was limp and flavorless.

[NostradamnIsuck]

02:16 PM on 02/09/2011

Duck is cheaper than chicken in my local megastore...

[onlyaquarterdelusional]

12:32 PM on 02/09/2011

I have had this dish, in this restaurant, many times years ago. A group of us would go here just for this. It's kind of a clushe' but the restaurant and this dish was always better when a chinese friend of mine did the ordering. She used to say, "the menu is for you americans, notice how none of the chinese even look at it". She was right.

[zest]

11:49 AM on 02/09/2011

Crispy duck; yum!

[Ilaria Keogh]

11:37 PM on 02/08/2011

This Beijing resident has never had Peking duck, but then again I avoid animals.

[emsique]

08:17 PM on 02/08/2011

Duck is served in many ways all over China. I've had it smothered in flaming hot peppers and braised in a sweetened soy with anise, It's very difficult to get in the US though. Americans don't know what they are missing.

[SusanElizabeth1949]

10:35 PM on 02/08/2011

I have yet to find any duck dish I didn't love, I've always wondered about the paucity of duck in this country too.

[sethplatt]

07:51 PM on 02/08/2011

I love this stuff but almost impossible to find anyone who goes through this effort in the US.

[Jim Smith1029]

07:29 PM on 02/08/2011

those poor ducks....

[ARMANDO DE LA ROSA]

01:01 PM on 02/09/2011

are delicious.

[gemini68]

04:59 PM on 02/09/2011

True. Though I do feel bad for them. I am a meat-eater but I think we can be more ethical in the way we treat the animals we eat.

[Doug-Life]

07:20 PM on 02/08/2011

Delicious! But Crispy Pork > Peeking Duck.
Happy New Year!

[Lahonda]

07:19 PM on 02/08/2011

Don't peek when it's roasting... bad form.

[Tatters]

06:19 PM on 02/08/2011

I'm from New York and I've had plenty of Peking duck. But by far the best I've had was in Beijing. The style their had their ducks coming out very bloated and the skin very taught (not wrinkled and collapsed as in your photos). Furthermore, the carving results in 3 different "cuts". The premium cut are slices of the best, smoothest cuts of skin only. Eat by dipping them in granulated sugar. An experience you'll never forget and one you'll want to replicate again. The second cuts are skin with meat meant to eat with the pancakes. The third cuts are just slices and slivers of meat only. Heavenly and not to be missed if you go to Beijing. Sadly, I forgot the name of the restaurant but it was very very elegant and we were served in a beautifully appointed private room.

[Rubyfoo]

05:28 PM on 02/08/2011

I hear it tastes like chicken.

[ARMANDO DE LA ROSA]

01:02 PM on 02/09/2011

not even close.

[MIMom]

04:54 PM on 02/08/2011

They leave the head on it? Ick.

[shallowthoughts]

06:06 PM on 02/08/2011

You probably wouldn't like the hearts, feet, or lips and tongue that they serve (in Beijing anyway) or some of the other things they make from the ducks.

[imusintheevening]

07:46 PM on 02/08/2011

One of my favorite laughs was when I took a guy to China for his first trip. The first item at lunch was cooked duck heads sawed in half. My friend got real pale.