Peking Duck 

cctv.com 07-18-2005 14:39

Peking duck has a history of well over 1000 years, and is known all over the world.

One reason Peking duck is so different from any other kind of roast duck is the duck itself. Ducks headed for Peking duck restaurants are force-fed a rich diet to make them fatter than most ordinary ducks. Then, before cooking, air is pumped under the skin to more or less separate it from the meat. Finally, the duck is glazed with oil, sauce and molasses, which gives it the bright red colour when it is cooked. Before being put in the oven, the duck is half filled with hot water to keep it from drying out, then roasted for about 40 minutes. Even the type of wood used to heat the oven is special. Jujube, peach or pear tree wood is best, giving off little smoke and emitting a pleasant, sweet smell.

The duck is usually brought to your table whole, then sliced in front of you. The carcass is then taken away to prepare the duck soup that will finish off the meal.

To eat Peking duck, you take a thin pancake, spread some of the thick sauce on it, followed by thin slices of onion and cucumber. Finally, the meat goes on and the whole package is rolled up to make it easier to hold in your hand. Like hotpot, eating Peking duck is a very hands-on experience.

Editor:Liu  Source:CCTV.com