Peking Beijing Duck is primarily prepared using two methods: hanging oven roasting and closed oven roasting. These methods differ in their cooking techniques and flavor profiles.
Hanging Oven Roasting
Hanging oven roasting involves cooking the duck in an open oven where the duck is hung. This method uses fruit woods, such as jujube or pear wood, as fuel. During the roasting process, the duck is frequently repositioned within the oven to ensure even cooking. The result is a duck with crispy skin and tender meat, where the fat beneath the skin melts away, creating a rich and aromatic flavor.
Closed Oven Roasting
Closed oven roasting, on the other hand, uses an oven with a door and typically employs fuel like sorghum stalks. In this method, the fuel is burned to heat the oven walls, and then the fire is extinguished before placing the duck inside and closing the door to roast. This technique does not expose the duck to direct flames; instead, it relies on the residual heat from the oven walls. The environment is more humid, and less oil is used, resulting in closed oven roasting Beijing duck meat that is softer and juicier.
Flavor Differences
Hanging Oven Roasting: The skin is crispy, the meat is tender, and the fat melts away, making it ideal for those who enjoy a crispy skin and tender meat texture.
Closed Oven Roasting Beijing Duck: The meat is soft and juicy with a rich flavor, appealing to those who prefer a more tender texture and intense taste.
Historical Background and Cultural Significance
Peking Beijing Duck originated as a royal dish during the Southern and Northern Dynasties in China, where it was known as “roasted duck.” By the Northern Song Dynasty, roasted duck had become a famous dish in Bianjing (now Kaifeng). Peking Duck not only gained fame in the imperial courts but also became widely popular among the general public, establishing itself as one of Beijing’s signature dishes.
