Peking duck is a famous dish from Beijing and is considered one of China’s national dishes. It has been prepared since the imperial era and is savored for its thin and crispy skin. The traditional method for making Peking duck is exacting. First, the white ducks, reared just outside the city, are fattened up. Once slaughtered and plucked, a pump is used to drive air between the skin and flesh to create a taut, plump appearance once the duck is roasted.
The dish is said to have originated during the 13th century in Hangzhou, not far from Shanghai. Roast duck was one of the cooked foods sold door-to-door by street vendors, and it became a speciality of nearby Nanjing, the first capital of the Ming dynasty. Allegedly, it was only after 1420, when the Yongle emperor moved his capital to Beijing, that roast duck found its way to the city. Originally, it was known as ‘Jinling roast duck’ (Jinling being an archaic name for Nanjing). Over time, chefs in Beijing bred a local variety that became known for its snowy-white feathers, thin skin and tender flesh and was regarded as far superior to the ducks of Nanjing.
Traditionally, peking duck is served with shredded, crispy skin and the meat is placed in pancakes, then garnished with spring onions, cucumber, and hoisin sauce. Also, at the end of the meal, the carcass is used to make a rich and flavorful broth, served over rice and simply known as duck soup.